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Descriptors for evaluating starch quality traits in cassava

1.0
Crop
cassava
Publisher
Not specified
Maintained by
CIAT Centro Internacional de Agricultura Tropical
Version
1.0
Dry matter content

Root dry matter content

Original language
English
Classification
Evaluation
Data type
Numeric
Total sugar
Original language
English
Classification
Evaluation
Data type
Numeric
Amylose content
Original language
English
Classification
Evaluation
Data type
Numeric
Cyanide content

Cyanide content in the root

Original language
English
Classification
Evaluation
Data type
Numeric
Paste clarity
Original language
English
Classification
Evaluation
Data type
Numeric
Pasting temperature
Original language
English
Classification
Evaluation
Data type
Numeric
Peak viscosity
 [mPa s]
Original language
English
Classification
Evaluation
Data type
Numeric
Unit of measure
mPa s
Breakdown viscosity
Original language
English
Classification
Evaluation
Data type
Numeric
Ease of cooking
Original language
English
Classification
Evaluation
Data type
Numeric
Evaluation date
Original language
English
Classification
Evaluation
Data type
Date
Table of contents
Dry matter content
Total sugar
Amylose content
Cyanide content
Paste clarity
Pasting temperature
Peak viscosity
Breakdown viscosity
Ease of cooking
Evaluation date