Instrumental textural data for Boiled Cassava in Uganda

Cassava is often consumed in the boiled form in Africa, Asia and South America. The food product is easy to prepare by simply boiling in water. Most consumers prefer mealy, sufficiently soft, and easy to cook boiled cassava. This file contains instrumental textural data for Boiled Cassava that was collected by NaCCRI team in Uganda following standard operating procedure. The SOP describes the procedures for sampling, sample preparation, and measurement of texture parameters of boiled cassava using a texture analyzer.