Cassava Ontology 10.5281/zenodo.8253594

Curators

  • Afolabi Agbona, IITA

  • Naama Menda, BTI

Lead scientist

  • Peter Kulakow, IITA

Contributors

  • Chiedozie Egesi, NRCRI
  • Robert Kawuki, NaCRRI
  • Bakare Moshood, IITA
  • Belà Teeken, IITA

Crop lead center

IITA, Nigeria

In collaboration with

Alliance Bioversity-CIAT

NaCRRI

NRCRI

  

 

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=Term, =Trait, =Method, and =Scale
Concept details
Trait: Boiled root crumbness
Method: Crumbly in the hand method
Scale: Crumbness in the hand scale 0-100
Key Value
variable_id CO_334:0003082
variable_name Boiled cassava crumbness scale 0-100
ontology_id CO_334
ontology_name Cassava
variable_synonyms BoiCasCrum_Meas_0to100
context_of_use Trained Sensory panel
variable_status Recommended
variable_xref RTBfoods_E.6.5_SOP_Sensory Characterization_Boiled Cassava_2020
institution FSA-UAC, Bénin
scientist Laurent Adinsi
date 13/08/2021
crop Cassava
language EN
created_at 2023-11-09-13:24:10