Descriptive sensory analysis data for boiled cassava roots in Benin.

This file contains descriptive sensory data of boiled cassava that was collected using panel trained following a standardized methodology. The data was collected by UAC-FSA team in Benin using RTBfoods standard operating procedures developed in work package 2 for the use by trained sensory panel. The cleaning of the data was conducted following guidelines as outlined in RTBfoods manual.