NIRS Database for Textural Properties of Gari-Eba at IITA, Nigeria
30 fresh cassava genotypes were processed to gari at a laboratory scale. The gari samples were also processed to eba (a thick dough) and spectra data of each sample was collected six times( ie 30x6= 180). Texture Profile Analysis (TPA) was carried out on the samples. Spectra data of each sample were averaged and used for calibration and validation.
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Main Authors: | Alamu, Emmanuel, Adesokan, Michael, Fawole, Segun |
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Other Authors: | Asiimwe, Amos |
Format: | Spectral Data biblioteca |
Language: | English |
Published: |
CIRAD Dataverse
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Subjects: | Agricultural Sciences, gari, garri, eba, textural properties, texture, prediction, NIRS, infrared spectrophotometry, food analysis, |
Online Access: | https://doi.org/10.18167/DVN1/CLYMRQ |
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