Record Details

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

International Potato Center Dataverse OAI Archive

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Title Dataset for: RTBfoods H.4.16- NIRS Calibration for Texture & Cooking Time on cooked sweetpotato
 
Identifier https://doi.org/10.21223/COP4XP
 
Creator Zum Felde, Thomas
Nakitto, Mariam
Banda, Linly
Moyo, Mukani
Serunkuma, Edwin
 
Publisher International Potato Center
 
Description 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.
 
Subject Agricultural Sciences
sweetpotatoes
goal 1 no poverty
nir spectroscopy
goal 2 zero hunger
 
Language English
 
Date 2020-12-20
 
Contributor Hualla, Vilma (International Potato Center - CIP)
Bill & Melinda Gates Foundation - BMGF
Fauvelle, Eglantine (The French Agricultural Research Center for International Development - CIRAD)
Validated by Davrieux, Fabrice (The French Agricultural Research Center for International Development - CIRAD)
Porras, Eduardo; Moyo,Mukani; Nakitto,Mariam; Banda; Linly