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Journal Article 2004

Autor: Sanni, L.O. Kosoko, S.B. Adebowale, A.A. Adeoye, R.J.

The effect of the addition of palm oil (0.1–2.5 m3/100 kg fufu) and chemicals [citric acid/sodium hydroxide (NaOH, food grade)] on the pasting and sensory properties of dried fufu flour were investigated. There was significant effect of addition of palm oil, citric acid, or NaOH to wet fufu on th...

Enlace original: https://cgspace.cgiar.org/handle/10568/103320

Investigación en Agricultura
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Sanni, L.O. ,  Kosoko, S.B. ,  Adebowale, A.A. ,  Adeoye, R.J. ,  [The influence of palm oil and chemical modification on the pasting and sensory properties of fufu flour] ,  The influence of palm oil and chemical modification on the pasting and sensory properties of fufu flour
Conference Paper 2009

Autor: Oke, M.O. Awonorin, S.O. Asiedu, Robert Maziya-Dixon, B.B. Sanni, L.O. Akinwande, B.A.

This study was carried out in order to compare pasting behavior and functional characteristics of flours and starches from ten varieties of water yam (D. alata). Differences were established among the arieties in the functional and physical properties of the starches and flours, incl...

Cette étude a été effectuée afin de comparer le comportement de coller et les caractéristiques fonctionnelles des farines et des amidons de dix variétés d’igname (D. alata). Des différences ont été établies parmi les variétés examinées dans les propriétés fonctionnelles et physiques de leurs amid...

Enlace original: https://cgspace.cgiar.org/handle/10568/90930

Investigación en Agricultura
Enlace permanente
Oke, M.O. ,  Awonorin, S.O. ,  Asiedu, Robert ,  Maziya-Dixon, B.B. ,  Sanni, L.O. ,  Akinwande, B.A. ,  [Variation in pasting and functional properties of flours and starches from water yam (Dioscorea alata)] ,  Variation in pasting and functional properties of flours and starches from water yam (Dioscorea alata)
Journal Article 2005-10-01

Autor: Adebowale, A.A. Sanni, L.O. Awonorin, S.O.

Glycerol monostearate (GMS) and monoglyceride phosphate (MGP) were added to fufu flour at different levels (0.5%, 1.0% and 1.5%) in hydrated and powdered form. There were evaluated the effects of those additives on physicochemical and sensory properties of dried fufu. Addition of GMS and MGP had ...

Enlace original: https://cgspace.cgiar.org/handle/10568/97155

Investigación en Agricultura
Enlace permanente
Adebowale, A.A. ,  Sanni, L.O. ,  Awonorin, S.O. ,  [Effect of texture modifiers on the physicochemical and sensory properties of dried fufu] ,  Effect of texture modifiers on the physicochemical and sensory properties of dried fufu

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