NIRS Database on raw Matooke flour for DM RVA at NaCRRI IITA, Uganda

In banana, the main source of carbohydrate is starch and the starch has an effect on banana product application and acceptability. The relevance of pasting properties in explaining the behavior of banana starch during processing is therefore imperative. In our current efforts, 34 genotypes of banana from the IITA collection were converted into flour. A total of 62 spectra were acquired from the flour corresponding to 61 samples obtained from different banana accessions. In addition, the same samples generated 30 dry matter content results as reference information. Continuous spectra acquisition and reference information generation is being undertaken to allow for the use of NIRS in prediction of consumer acceptability and quality traits such as tokeness.