Physical, chemical and sensory evaluation of dried yam (Dioscorea rotundata) tubers, flour and amala, a flour-drived product

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AuteurAKISSOE, HOUEDOUGBE NOEL
AuteurHOUNHOUIGAN, DJIDJOHO JOSEPH
AuteurBRICAS, NICOLAS
AuteurVERNIER, PHILIPPE
AuteurNAGO, COFFI MATHURNIN
AuteurOLORUNDA, O A
Date d'ajout2026-06-02T16:06:57Z
Date de disponibilite2026-06-02T16:06:57Z
Date de publication2001
ResumeSamples of dried yam and yam flour obtained from local markets were analysed. Market yam flour and dried tubers had similar proximate composition except that the crude fibre content of the flour was lower. The ratio of load of rupture of dried yam tubers was 180-1630 kg/kg, indicating the resistance of the product to crushing. The yam flour was very fine. There was significant difference in colour between yam flour and amala, a paste made from it. Amala is a whitish to dark brown, elastic, soft, non-sticky, faintly bitter and faintly sweet paste
Autre identifiantBECDB-8425
URIhttps://dspace.uac.bj/handle/123456789/7569
Languefr
Fait partie deTropical Science
TitrePhysical, chemical and sensory evaluation of dried yam (Dioscorea rotundata) tubers, flour and amala, a flour-drived product
TypeArticle

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