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Journal Article 2007

Autor: Otegbayo, B. Aina, J. Abbey, L. Sakyi‐Dawson, E. Bokanga, M. Asiedu, Robert

Textural quality of pounded yam made from tubers of Dioscorea rotundata Poir. and Dioscorea alata L. that were freshly harvested or stored for 4 months were evaluated using texture profile analysis. Significant correlations were obtained between the values for texture attributes evaluated using s...

Enlace original: https://cgspace.cgiar.org/handle/10568/92173

Investigación en Agricultura
Enlace permanente
Otegbayo, B. ,  Aina, J. ,  Abbey, L. ,  Sakyi‐Dawson, E. ,  Bokanga, M. ,  Asiedu, Robert ,  [Texture profile analysis applied to pounded yam] ,  Texture profile analysis applied to pounded yam
Journal Article 2005-06

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

The effects of boiling on the microstructure of yams and their association with the textural quality of “boiled yam,” arguably the most common food product from yams, were studied using six varieties with variable cooking qualities from each of the two species, Dioscorea alata L. and D. rotundata...

Enlace original: https://cgspace.cgiar.org/handle/10568/103629

Investigación en Agricultura
Enlace permanente
Otegbayo, B. ,  Aina, J. ,  Asiedu, Robert ,  Bokanga, M. ,  [Microstructure of boiled yam (Dioscorea spp.) and its implication for assessment of textural quality] ,  Microstructure of boiled yam (Dioscorea spp.) and its implication for assessment of textural quality

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