PHYSICOCHEMICAL, TEXTURAL AND ORGANOLEPTIC CHARACTERISTICS OF WEST AFRICAN STIFF DOUGH ‘AMALA’ MADE FROM SOAKED AND UNSOAKED COCOYAM FLOUR
| Autor: | K. K. Olatoye, Dorcas Olawunmi Olayioye, Rahman Akinoso, Adetunji Ismael Lawal |
|---|---|
| Rok vydání: | 2021 |
| Předmět: |
0106 biological sciences
biology Chemistry Starch Xanthosoma Organoleptic 04 agricultural and veterinary sciences Factorial experiment biology.organism_classification 040401 food science 01 natural sciences Microbiology Nutrient density chemistry.chemical_compound 0404 agricultural biotechnology Amylose 010608 biotechnology Food science Molecular Biology Aroma Colocasia Food Science Biotechnology |
| Zdroj: | Journal of microbiology, biotechnology and food sciences. 11:e3728 |
| ISSN: | 1338-5178 |
| DOI: | 10.15414/jmbfs.3728 |
| Popis: | Cocoyam is a nutrient dense but neglected tropical food crop. Conversion of its tubers into flour and West African stiff dough ‘amala’ (WASDA) - commonly produce from white yam flour, would enhance cocoyam utilization and reduce pressure on white yam. A 3 x 2 factorial experiment with 3 soaking period (0, 12 and 24 h after peeling at ambient conditions 30±2 oC) and 2 varieties (Colocasia spp. and Xanthosoma spp.) were used. The physicochemical, functional and pasting properties and sensory attributes of the flours and WASDA were analyzed. The soaking processes significantly (p |
| Databáze: | OpenAIRE |
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