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Journal Article 2017

Autor: Maziya-Dixon, B.B. Alamu, E.O. Faustina, Dufie W.M. Asiedu, Robert

This study investigated the impact of processing on retention of iron and zinc in D. rotundata. Fresh tubers were processed into boiled yam and yam flour and analyzed for zinc, iron, and physicochemical properties. Percent true retention (%TR) was assessed using paired samples and a formula that ...

Enlace original: https://cgspace.cgiar.org/handle/10568/78832

Investigación en Agricultura
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Maziya-Dixon, B.B. ,  Alamu, E.O. ,  Faustina, Dufie W.M. ,  Asiedu, Robert ,  [Retention of iron and zinc in yam flour and boiled yam processed from white yam (D. rotundata) varieties] ,  Retention of iron and zinc in yam flour and boiled yam processed from white yam (D. rotundata) varieties
Journal Article 2012

Autor: Oke, M.O. Awonorin, S. Sanni, L.O. Asiedu, Robert Aiyedun, P.O.

Water yam (Dioscorea alata) flour was processed using standard wet milling procedure prior to the extrusion process, which led to the determination of extrudate properties of the flours.A single-screw extruder (DCE 330, NJ) was used in evaluating the extrudate properties, which included torque, m...

Enlace original: https://cgspace.cgiar.org/handle/10568/77450

Investigación en Agricultura
Enlace permanente
Oke, M.O. ,  Awonorin, S. ,  Sanni, L.O. ,  Asiedu, Robert ,  Aiyedun, P.O. ,  [Effect of extrusion variables on extrudates properties of water yam flour a response surface analysis] ,  Effect of extrusion variables on extrudates properties of water yam flour a response surface analysis

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