Logo Lanfrica
  • Home
  • Atlas
  • Insights
  • Docs
  • Sign in

© 2026 Lanfrica. All rights reserved. All copyrights of the resources shown on the Lanfrica website belong to the original copyright holders, unless explicitly stated otherwise.

NIRS Database on raw fresh sweetpotato for texture cooking time at CIP, Uganda

Domain:

agriculture

Record type:

dataset
Creator:
ZumSerMoyNak
Editor:
RTBNakCIRInt
Publisher:
CIR
Host:avatar
NIRS spectra were taken of 61 sweetpotatoe genotypes. Three fresh roots per genotype were cut hoizontally and scanned by NIRS XDS in the middle of the root. Scans were used for calibration development by single root but also averaged by genotype. Spectra databases and lab values are presented in two seperated sheets. Reference analysis was done in Uganda directly after scanning by cutting two cubes of each root for cooking time and texture parameters. For texture parameters, the method needed to be changed after sample 17, which means that samples with IDs 02 to 17 were not considered for calibration development.

Visit

doi.orgdataverse.cirad.fr

Similar

NIRS Database on cooked sweetpotato for texture cooking time at CIP, UgandaDataset for: RTBfoods K.2.38- Spectral database on NIRS on raw fresh sweetpotato for texture cooking timeNIRS Database on raw intact sweetpotato at CIP, UgandaNIRS Calibration Database on raw mashed Sweetpotato for Sensory Descriptors, Texture, DM, OCT Water absorption at CIP UgandaNIRS Calibration Database on raw intact Sweetpotato for Sensory Descriptors, Texture, DM, OCT Water absorption at CIP UgandaNIRS Calibration Database on cooked freeze dried ground sweetpotato for Sensory Descriptors, Texture DM at CIP Uganda

NIRS Database on cooked sweetpotato for texture cooking time at CIP, Uganda

Spectra of 61 SP genotypes. 3 cooked cubes per genotype were mashed and scanned by NIRS. Scans were

Dataset for: RTBfoods K.2.38- Spectral database on NIRS on raw fresh sweetpotato for texture cooking time

NIRS spectra were taken of 61 SP genotypes. 3 fresh roots per genotype were cut hoizontally and scan

NIRS Database on raw intact sweetpotato at CIP, Uganda

The sweetpotatoe root samples used in this dataset were harvested in two different locations in Ugan

NIRS Calibration Database on raw mashed Sweetpotato for Sensory Descriptors, Texture, DM, OCT Water absorption at CIP Uganda

The spectra were collected from 3 raw mashed roots. To scan raw mashed roots, atleast 3 raw roots we

NIRS Calibration Database on raw intact Sweetpotato for Sensory Descriptors, Texture, DM, OCT Water absorption at CIP Uganda

The spectra were collected from 3 intact roots.To scan intact roots, each root was cut cross-section

NIRS Calibration Database on cooked freeze dried ground sweetpotato for Sensory Descriptors, Texture DM at CIP Uganda

The spectra were collected from 3 cooked, freeze dried and milled roots per genotype.To prepare the