Descriptive sensory analysis data for Eba in Nigeria

Abstract

Eba is a cassava-based staple food product commonly consumed in Nigeria and other countries in West African. It is prepared by constituting gari (a pregelatinized, fine to coarse granular flour, made from grated, fermented, and roasted cassava mash) in boiled water and stirred to form a dough. This file contains descriptive sensory data of Eba that was collected using panel trained following a <a href="https://doi.org/10.18167/agritrop/00573">standardized methodology</a>. The data was collected by IITA team in Nigeria using RTBfoods <a href="https://doi.org/10.18167/agritrop/00596">standard operating procedures</a> developed in work package 2 for the use by trained sensory panel. The cleaning of the data was conducted following guidelines as outlined in <a href="https://doi.org/10.18167/agritrop/00582">RTBfoods manual</a>.