Pasting characteristics of fresh yams (Dioscorea spp.) as indicators of textural quality in a major food product – ‘pounded yam’

Autor:	Mpoko Bokanga, Robert Asiedu, Bolanle Otegbayo, Johnson Aina
Rok vydání:	2006
Předmět:	High peak biology Dioscoreaceae Dioscorea alata Central africa Staple food General Medicine biology.organism_classification Analytical Chemistry Dioscorea rotundata Dioscorea Food science Screening procedures Food Science
Zdroj:	Food Chemistry. 99:663-669
ISSN:	0308-8146
Popis:	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 indicators of food textural quality in ‘pounded yam’, a staple food for millions of yam consumers, especially in West and Central Africa. Significant associations (P
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::23da69e396954c9e28f07743fba574f2 https://doi.org/10.1016/j.foodchem.2005.08.041 Zobrazit plný text záznamu Full Text from ScienceDirect