NIRS calibration database on fresh cassava puree to predict cooking time

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dc.creatorTran, Thierry
dc.creatorDavrieux, Fabrice
dc.creatorBelalcazar Martinez, John Eiver
dc.date2023-02-06
dc.date2023-10-25T15:02:57Z
dc.date2023-10-25T15:02:57Z
dc.date.accessioned2026-06-27T13:32:28Z
dc.descriptionThis database contains 542 NIR spectra of cassava puree acquired in CIAT (Colombia), by using FOSS DS2500 NIR spectrometer. Cassava harvested at CIAT (Colombia) from various fields and years: 2022: 1 field "progeny" in January and February 2022. 2 harvests (trials) Field 202108CQQU2_ciat (M RTB): 22-02 and 22-05 on 12 Jan. and 8 Feb. 2022, repectively (10 and 11 MAP) This database contains also laboratory data measured on the same cassava roots samples: water absorption at 20 minutes of cooking (WA20) and water absorption at 30 minutes of cooking (WA30) the Dry matter values (DM) correspond to predicted values using a specific claibration developped by CIAT. Spectra included in this database have been acquired using: BELALCAZAR, J., TRAN, T., MEGHAR, K., & DAVRIEUX, F. (2021). NIRS Measurement on Fresh Ground Cassava. High-Throughput Phenotyping Protocols (HTPP), WP3. Cali, Colombia: RTBfoods Laboratory Standard Operating Procedure, 9 p. (2022-10-18)
dc.identifierhttps://hdl.handle.net/10568/132453
dc.identifier.urihttp://hdl.handle.net/123456789/62617
dc.languageen
dc.rightsLimited Access
dc.sourceTran, T.; Davrieux, F.; Belalcazar Martinez, J.E. (2023) NIRS calibration database on fresh cassava puree to predict cooking time. https://doi.org/10.18167/DVN1/XVJVB8
dc.subjectcassava
dc.subjectfood analysis
dc.subjectinfrared spectrophotometry
dc.titleNIRS calibration database on fresh cassava puree to predict cooking time
dc.typeDataset

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