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Journal Article 2006

Autor: Otegbayo, B. Aina, J. Asiedu, Robert Bokanga, M.

Low efficiency of available screening procedures constrains breeding and selection of yams (Dioscorea spp.) towards high textural quality of food products made from their tubers. This study was undertaken to determine the potential usefulness of pasting characteristics of fresh yams as rapid indi...

Enlace original: https://cgspace.cgiar.org/handle/10568/91351

Investigación en Agricultura
Enlace permanente
Otegbayo, B. ,  Aina, J. ,  Asiedu, Robert ,  Bokanga, M. ,  [Pasting characteristics of fresh yams (Dioscorea spp.) as indicators of textural quality in a major food product: pounded yam] ,  Pasting characteristics of fresh yams (Dioscorea spp.) as indicators of textural quality in a major food product: pounded yam
Journal Article 2011-01

Autor: Otegbayo, B. Bokanga, M. Asiedu, Robert

Yam (Dioscorea spp.) is the second most important root and tuber crop in Africa after cassava. This study was conducted to determine the relationship between physicochemical properties of yam starch (amylose and amylopectin, swelling, solubility and water binding capacity) and the textural qualit...

Enlace original: https://cgspace.cgiar.org/handle/10568/82645

Investigación en Agricultura
Enlace permanente
Otegbayo, B. ,  Bokanga, M. ,  Asiedu, Robert ,  [Physicochemical properties of yam starch: effect on textural quality of yam food product (pounded yam)] ,  Physicochemical properties of yam starch: effect on textural quality of yam food product (pounded yam)

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