Hyperspectral imaging (HSI) is one of the most often used techniques for rapid quality evaluation for various applications. It is a non-destructive technique that effectively evaluates the quality attributes of root and tuber crops, including yam and cassava, and their food products. Hyperspectral imaging technology, which combines spectroscopy and imaging principles, has an advantage over conventional spectroscopy due to its ability to simultaneously evaluate the physical characteristics and chemical components of various food products and specify their spatial distributions. HSI has demonstrated significant potential for obtaining quick information regarding the chemical composition of the root and tuber, such as starch, protein, dry matter, amylose, and soluble sugars, as well as physical characteristics such as textural properties and water binding capacity. This review highlights the principles of near-infrared hyperspectral imaging (NIR-HSI) techniques combined with relevant image processing tools. It then provides cases of its application in determining crucial biochemical quality traits and textural attributes of roots and tuber crops, focusing on cassava and yam. The need for more information on using NIR-HSI in the quality evaluation of yam and cassava was underscored. It also presents the challenges and prospects of this technology.

https://doi.org/10.3390/app13095226

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Michael Adesokanhttps://orcid.org/0000-0002-1361-6408

Alamu Emmanuel Oladejihttps://orcid.org/0000-0001-6263-1359

Busie Maziya-Dixonhttps://orcid.org/0000-0003-2014-2201

https://doi.org/10.3390/app13095226

Nutrition and Human Health

Cassava; Food Security; Nutrition; Plant Breeding; Plant Production; Post-Harvesting Technology; Value Chains

Spectroscopy; Evaluation; Yams; Cassava; Breeding; Processing; Value Chain

Africa; West Africa

Nigeria

Southern Africa Hub; Headquarters and Western Africa Hub

Applied Sciences