Estimation of Phytochemical in Yam Flours and Sensory Attribute of Poundo Yam Produced from Yam and Moringa oleifera Seed Meal Blends
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چکیده
منابع مشابه
Comparative Evaluation of Physico-chemical Characteristics of Flours from Steeped Tubers of White Yam (Dioscorea rotundata Poir), Water Yam (Dioscorea alata L.) and Yellow Yam (Dioscorea cayenensis Lam)
The study examined Yam Tuber Species (YTS), Tuber Steeping Duration (TSD) and Flour Particle Size (FPS) as factors of flour. Data were collected using white yam, water yam and yellow yam steeped in water (30 ± 2 °C, pH 6.78) and withdrawn, and the flour classified, and analyzed for each parameter. Results obtained showed that all the test parameters, Water Retention Capacity (WRC), Swelling Ind...
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ژورنال
عنوان ژورنال: Journal of Advances in Microbiology
سال: 2020
ISSN: 2456-7116
DOI: 10.9734/jamb/2020/v20i230220