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Publication Details
AFRICAN RESEARCH NEXUS
SHINING A SPOTLIGHT ON AFRICAN RESEARCH
agricultural and biological sciences
Pasting characteristics of fresh yams (Dioscorea spp.) as indicators of textural quality in a major food product - 'pounded yam'
Food Chemistry, Volume 99, No. 4, Year 2006
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Description
Low efficiency of available screening procedures constrains breeding and selection of yams (Dioscorea spp.) towards high textural quality of food products made from their tubers. This study was undertaken to determine the potential usefulness of pasting characteristics of fresh yams as rapid indicators of food textural quality in 'pounded yam', a staple food for millions of yam consumers, especially in West and Central Africa. Significant associations (P < 0.05) were found, through canonical correlation analysis, between pasting characteristics of fresh yams from six varieties, each, of Dioscorea rotundata and Dioscorea alata and the textural quality of pounded yam samples prepared from them. Good textural quality of pounded yam was associated with high peak viscosity, breakdown, final viscosity, holding strength and setback viscosity but with low pasting temperature in the fresh yam. © 2005 Elsevier Ltd. All rights reserved.
Authors & Co-Authors
Otegbayo, Bolanle Omolara
Nigeria, Iwo
Bowen University
Aina, Johnson O.
Nigeria, Ibadan
University of Ibadan
Asiedu, Robert A.
United Kingdom, Croydon
L.w. Lambourn and Co.
Bokanga, Mpoko M.
Kenya, Nairobi
African Agricultural Technology Foundation
Statistics
Citations: 59
Authors: 4
Affiliations: 4
Identifiers
Doi:
10.1016/j.foodchem.2005.08.041
ISSN:
03088146
Research Areas
Food Security
Study Approach
Quantitative