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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 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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