Unverified paper record
Convolutional neural network allows amylose content prediction in yam ( Dioscorea alata L.) flour using near infrared spectroscopy
Journal of the Science of Food and Agriculture · 3 Jul 2023 · 10.1002/jsfa.12825
Abstract
Abstract Background Yam (Dioscorea alata L.) is the staple food of many populations in the intertropical zone, where it is grown. The lack of phenotyping methods for tuber quality has hindered the adoption of new genotypes from breeding programs. Recently, near‐infrared spectroscopy (NIRS) has been used as a reliable tool to characterize the chemical composition of the yam tuber. However, it failed to predict the amylose content, although this trait is strongly involved in the quality of the product. Results This study used NIRS to predict the amylose content from 186 yam flour samples. Two calibration methods were developed and validated on an independent dataset: partial least squares (PLS) and convolutional neural networks (CNN). To evaluate final model performances, the coefficient of determination (R2), the root mean square error (RMSE), and the ratio of performance to deviation (RPD) were calculated using predictions on an independent validation dataset. The tested models showed contrasting performances (i.e., R2 of 0.72 and 0.89, RMSE of 1.33 and 0.81, RPD of 2.13 and 3.49 respectively, for the PLS and the CNN model). Conclusion According to the quality standard for NIRS model prediction used in food science, the PLS method proved unsuccessful (RPD < 3 and R2 < 0.8) for predicting amylose content from yam flour but the CNN model proved to be reliable and efficient method. With the application of deep learning methods, this study established the proof of concept that amylose content, a key driver of yam textural quality and acceptance, can be predicted accurately using NIRS as a high throughput phenotyping method. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
Plant phenotyping relevance
ヤム塊茎の品質形質であるアミロース含量をNIRSとCNNで推定する方法を開発し、独立データセットで検証しており、植物表現型取得法が研究の中心である。
abstractTwo calibration methods were developed and validated on an independent dataset: partial least squares (PLS) and convolutional neural networks (CNN).
abstractamylose content, a key driver of yam textural quality and acceptance, can be predicted accurately using NIRS as a high throughput phenotyping method.
Code and data availability
The paper's NIRS spectra and amylose phenotype data are not publicly deposited; the data availability statement directs readers to the corresponding author. No author code or model repository URL is provided (Python/Keras links are generic libraries).
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