Textural and sensory properties of trifoliate yam (Dioscorea dumetorum) flour and stiff dough ‘amala’

Author:

Abiodun O. A.,Akinoso R.

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Reference44 articles.

1. Abiala MA, Ezekiel CN, Chukwura NI, Odebode AC (2011) Toxigenic Aspergillus section Flavi and aflatoxins in Dried Yam Chips in Oyo State, Nigeria. Acad Arena 3(5):42–49

2. Abiodun OA, Oladapo AS (2010) Effect of cassava starch and defatted soybeans substitution on the properties of trifoliate yam (Dioscorea dumetorum) flours. J Appl Biosci 36:2340–2345

3. Adejumo BA, Okundare RO, Afolayan OI, Balogun SA (2013) Quality attributes of yam flour (elubo) as affected by blanching water temperature and soaking time. Int J Eng Sci 2(1):216–221

4. Adeyemi IA (1989) Cereals as food and industrial raw materials. In: Aribisala OA, Olorunfemi BN (eds) Proceedings of the first meeting of the Action Committee on Raw Materials. Raw Materials Research and Development Council, Lagos, pp 131–138

5. Adeyemi IA, Beckley O (1986) Effect of period of maize fermentation and souring on chemical properties and Amylograph pasting viscosity of ogi. J Cereal Sci 4:353–360

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