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    Pasting characteristics of fresh yams (Dioscorea spp.) as indicators of textural quality in a major food product: pounded yam

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    Date
    2006
    Author
    Otegbayo, B.
    Aina, J.
    Asiedu, Robert
    Bokanga, M.
    Type
    Journal Article
    Metadata
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    Abstract
    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 Ô pounded yam Õ, 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.
    https://dx.doi.org/10.1016/j.foodchem.2005.08.041
    Multi standard citation
    Permanent link to this item
    https://hdl.handle.net/20.500.12478/3028
    Digital Object Identifier (DOI)
    https://dx.doi.org/10.1016/j.foodchem.2005.08.041
    IITA Subjects
    Food Security; Plant Breeding; Nutrition; Plant Genetic Resources; Agribusiness; Plant Production; Pests Of Plants; Yam; Disease Control; Farm Management; Plant Diseases; Genetic Improvement; Handling, Transport, Storage And Protection Of Agricultural Products; Livelihoods
    Agrovoc Terms
    Dioscorea; Pasting Properties; Textural Quality; Pounded Yam; Viscosity
    Regions
    Africa; West Africa; East Africa
    Countries
    Nigeria; Kenya
    Collections
    • Journal and Journal Articles4127
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