Dataset / Tabular

Dataset for: RTBfoods H.4.16- NIRS Calibration for Texture & Cooking Time on cooked sweetpotato

author(s) Zum Felde, Thomas - Nakitto, Mariam - Banda, Linly - Moyo, Mukani - Serunkuma, Edwin
from International Potato Center (CIP)
permalink open
themes
regions
  • Eastern Africa
  • Sub-Saharan Africa
  • Africa
  • World
citation

Zum Felde, Thomas; Nakitto, Mariam; Banda, Linly; Moyo, Mukani; Serunkuma, Edwin, 2021, "Dataset for: RTBfoods H.4.16- NIRS Calibration for Texture & Cooking Time on cooked sweetpotato", https://doi.org/10.21223/COP4XP, International Potato Center, V1, UNF:6:oXJrjRqqRPqOU+9jt6TpDA== [fileUNF]

Publications and datasets provided via GARDIAN

Abstract

Spectra of 61 SP genotypes. 3 cooked cubes per genotype were mashed and scanned by NIRS. Scans were used for calibration development. Reference analysis, cooking time, and texture parameters, was done in Uganda directly before scanning. For texture parameters, the method was changed after sample 17, which means that sample IDs 02 to 17 were not considered for calibration development. Procedures for sampling and sample preparation & NIRS measurement on raw FRESH & GROUND sweetpotato.SP root samples harvested in 2 locations in Uganda on 11/2019 (61 genotypes). NIR instrument used was Foss XDS, serial number 30101714, and analysis 61 spectra.

Open original