Data on assessment of flours from advanced genotypes and improved cassava varieties for industrial applications
The data presented in this article are related to the research paper “Physicochemical parameters and functional properties of flours from advanced genotypes and improved cassava varieties for industrial applications” [1]. The genotypes were collected from a multi-location (Uniform yield Trial) trial...
| Autores principales: | , , , , |
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| Formato: | Journal Article |
| Lenguaje: | Inglés |
| Publicado: |
Elsevier
2021
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| Materias: | |
| Acceso en línea: | https://hdl.handle.net/10568/115128 |
| _version_ | 1855530581390000128 |
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| author | Chimphepo, L. Alamu, Emmanuel Oladeji Monjerezi, M. Ntawuruhunga, P. Saka, J.D.K. |
| author_browse | Alamu, Emmanuel Oladeji Chimphepo, L. Monjerezi, M. Ntawuruhunga, P. Saka, J.D.K. |
| author_facet | Chimphepo, L. Alamu, Emmanuel Oladeji Monjerezi, M. Ntawuruhunga, P. Saka, J.D.K. |
| author_sort | Chimphepo, L. |
| collection | Repository of Agricultural Research Outputs (CGSpace) |
| description | The data presented in this article are related to the research paper “Physicochemical parameters and functional properties of flours from advanced genotypes and improved cassava varieties for industrial applications” [1]. The genotypes were collected from a multi-location (Uniform yield Trial) trial of the IITA breeding program in Malawi. The data were obtained using multiple analytical techniques and methodology such as oven-drying, sieving, colorimetry, titration, acid hydrolysis method, the Kjeldahl procedure, UV/VIS spectrophotometry, and centrifugation.The data set contains physicochemical parameters described dry matter (on fresh weight basis), moisture content, pH and total titratable acidy, the content of ash, bulk density; chemical properties were described by total cyanogen potential, total starch, amylose, amylopectin, crude protein and total carbohydrates; functional properties were described by swelling power, water solubility, water binding capacity and oil absorption capacity. The presented data are valuable for cassava breeders, food scientists, nutritionists, and other researchers working on breeding and processing cassava for innovative product development from cassava flour. |
| format | Journal Article |
| id | CGSpace115128 |
| institution | CGIAR Consortium |
| language | Inglés |
| publishDate | 2021 |
| publishDateRange | 2021 |
| publishDateSort | 2021 |
| publisher | Elsevier |
| publisherStr | Elsevier |
| record_format | dspace |
| spelling | CGSpace1151282025-11-11T10:34:58Z Data on assessment of flours from advanced genotypes and improved cassava varieties for industrial applications Chimphepo, L. Alamu, Emmanuel Oladeji Monjerezi, M. Ntawuruhunga, P. Saka, J.D.K. cassava genotypes flours physicochemical processes amylopectin malawi The data presented in this article are related to the research paper “Physicochemical parameters and functional properties of flours from advanced genotypes and improved cassava varieties for industrial applications” [1]. The genotypes were collected from a multi-location (Uniform yield Trial) trial of the IITA breeding program in Malawi. The data were obtained using multiple analytical techniques and methodology such as oven-drying, sieving, colorimetry, titration, acid hydrolysis method, the Kjeldahl procedure, UV/VIS spectrophotometry, and centrifugation.The data set contains physicochemical parameters described dry matter (on fresh weight basis), moisture content, pH and total titratable acidy, the content of ash, bulk density; chemical properties were described by total cyanogen potential, total starch, amylose, amylopectin, crude protein and total carbohydrates; functional properties were described by swelling power, water solubility, water binding capacity and oil absorption capacity. The presented data are valuable for cassava breeders, food scientists, nutritionists, and other researchers working on breeding and processing cassava for innovative product development from cassava flour. 2021-10 2021-09-23T14:44:19Z 2021-09-23T14:44:19Z Journal Article https://hdl.handle.net/10568/115128 en Open Access application/pdf Elsevier Chimphepo, L., Alamu, E.O., Monjerezi, M., Ntawuruhunga, P. & Saka, J.D.K. (2021). Data on assessment of flours from advanced genotypes and improved cassava varieties for industrial applications. Data in Brief, 38, 107332: 1-9. |
| spellingShingle | cassava genotypes flours physicochemical processes amylopectin malawi Chimphepo, L. Alamu, Emmanuel Oladeji Monjerezi, M. Ntawuruhunga, P. Saka, J.D.K. Data on assessment of flours from advanced genotypes and improved cassava varieties for industrial applications |
| title | Data on assessment of flours from advanced genotypes and improved cassava varieties for industrial applications |
| title_full | Data on assessment of flours from advanced genotypes and improved cassava varieties for industrial applications |
| title_fullStr | Data on assessment of flours from advanced genotypes and improved cassava varieties for industrial applications |
| title_full_unstemmed | Data on assessment of flours from advanced genotypes and improved cassava varieties for industrial applications |
| title_short | Data on assessment of flours from advanced genotypes and improved cassava varieties for industrial applications |
| title_sort | data on assessment of flours from advanced genotypes and improved cassava varieties for industrial applications |
| topic | cassava genotypes flours physicochemical processes amylopectin malawi |
| url | https://hdl.handle.net/10568/115128 |
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