Participatory Processing Data on Pounded Yam generated by Bowen University in Nigeria

This dataset contains data generated during the Activity 4 or Step 3 - Participatory Processing Diagnosis and Quality Characteristics performed by the Bowen University team in Nigeria on Pounded Yam, within the RTBfoods project (following the <a href="https://doi.org/10.18167/agritrop/00570">Methodological Guidance</a>). <br><br> This dataset may contain diverse types of anonymized data (e.g. questionnaires, processing parameters, cleaned and processed data) which is to be available on open access following a 2-years embargo after the end of the RTBfoods project (embargo ending date: 15 March 2025) <br><br> This dataset may also contain non-anonymized data (e.g. raw data, consent forms signed by interviewees) which cannot be made publicly available, at any time; non-anonymized data is contained in the .tar.gz file. For more information about the content of the .tar.gz file, you are invited to contact the authors mentioned in the metadata.

Bibliographic Details

Main Authors:	Otegbayo, Bolanlé, Oroniran, Oluyinka, Fawehinmi, Olabisi, Tanimola, Abiola
Other Authors:	Jirajaroenrat, Kanya
Format:	Participatory Processing Data biblioteca
Language:	English
Published:	CIRAD Dataverse
Subjects:	Agricultural Sciences, Social Sciences, Processing, Yam, Pounded Yam, Food analysis,
Online Access:	https://doi.org/10.18167/DVN1/1YK6S7
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