Processing of Yam Paste (Amala): A Product of Fermented Yam (Dioscorea rotundata) Flour
نویسندگان
چکیده
منابع مشابه
Microwave and blanch‐assisted drying of white yam (Dioscorea rotundata)
The effect of microwave and blanch pretreatments on the drying kinetics and quality of white yam (Dioscorea rotundata) was investigated. Yam cubes destined for hot air drying at temperatures 70-90°C were predried in a domestic microwave or blanched in hot water for 1-5 min. Microwave pretreatment time had a positive significant effect on drying rate but both pretreatments had a negative influen...
متن کاملComparative 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 Data were collected using white yam, water yam and yellow yam steeped in water (30 ± 2 °C, pH 6.78) and withdrawn, and the flour classified, and analyzed for each parameter.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...
متن کاملPhases of dormancy in Yam tubers (Dioscorea rotundata).
BACKGROUND AND AIMS The control of dormancy in yam (Disocorea spp.) tubers is poorly understood and attempts to shorten the long dormant period (i.e. cause tubers to sprout or germinate much earlier) have been unsuccessful. The aim of this study was to identify and define the phases of dormancy in Dioscorea rotundata tubers, and to produce a framework within which dormancy can be more effective...
متن کاملRetention of iron and zinc in yam flour and boiled yam processed from white yam (D. rotundata) varieties
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 compensated for loss or gain of moisture and soluble solids. The retention of iron ranged from 55.5%...
متن کاملInterspecific Crossing between Yam Species (Dioscorea rotundata and Dioscorea bulbifera) through in Vitro Ovule Culture
In the present study, in vitro ovule culture technique was used to obtain interspecific cross combination of Dioscorea rotundata ufenyi and Dioscorea bulbifera wild. Ten days after pollination, ovules were excised and cultured onto 1/2 strength Murashige and Skoog (MS) medium (Basal salt mixture + Vitamins) supplemented with 6% sucrose, 0.7% agar and plant growth hormones such as GA3, BAP, Picr...
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ژورنال
عنوان ژورنال: International Annals of Science
سال: 2019
ISSN: 2456-7132
DOI: 10.21467/ias.8.1.87-95