MIRS Database on cassava cell wall to predict cooking time at CIAT, Colombia

This database contains 111 MIR (mid-infrared) spectra of cassava flours acquired at 23/10/2020 in CIRAD (Montpellier), by using Nicolet IS50R Research FTIR spectrometer. The cassava roots used to produce the flour samples are harvested at CIAT (Colombia) from 2 fields : "parentales" and "sensorial" in November 2019-February 2020. Five harvests (trials): 19-63, 19-64 & 20-02 are from the field parentales in 11/2019, 12/2019 and 01/2020 (9, 10, 11 months after planting), respectively; and 20-03 & 20-11 from field sensorial in 01/2020 and 02/2020 (10 and 11 months after planting). This database contains also laboratory data measured on the same cassava roots samples, such as DM, water absorption at 10 minutes of cooking (WA10), water absorption at 20 minutes of cooking (WA20), water absorption at 30 minutes of cooking (WA30), water absorption at optimum cooking time, optimum cooking time (OCT), gradient, max force, distance at max force, area, linear distance, end force : max force.

Bibliographic Details

Main Authors:	Tran, Thierry, Meghar, Karima, Belalcazar, John
Other Authors:	Asiimwe, Amos
Format:	Spectral Data biblioteca
Language:	English
Published:	CIRAD Dataverse
Subjects:	Agricultural Sciences, cassava, flours, optimum cooking time, cooking, water absorption, moisture content, cell walls, mid-infrared spectroscopy (MIRS), infrared spectrophotometry, food analysis,
Online Access:	https://doi.org/10.18167/DVN1/WUOJSL
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