Instrumental textural data for retting ability of Fufu in Nigeria

Fufu, a fermented wet paste food product from cassava is a good source of dietary energy and is one of the widely consumed foods in Nigeria and other West African countries. In fufu processing, retting involves the steeping of cassava roots in water for a period of 72 hours. Due to the genetic make-up of different cultivars of cassava, there is variation in the retting abilities of these cassava roots. Therefore, it is of importance to standardize the procedure involved in determining the different retting behaviors of these different cassava cultivars using a hand held penetrometer. This file contains spectral and laboratory data for retting ability of Fufu that was collected by NRCRI team in Nigeria following standard operating procedure.