| dc.contributor.author | Oke, M.O. |
| dc.contributor.author | Awonorin, S.O. |
| dc.contributor.author | Asiedu, Robert |
| dc.contributor.author | Maziya-Dixon, B. |
| dc.contributor.author | Sanni, L.O. |
| dc.contributor.author | Akinwande, B.A. |
| dc.date.accessioned | 2019-12-04T11:15:21Z |
| dc.date.available | 2019-12-04T11:15:21Z |
| dc.date.issued | 2009 |
| dc.identifier.citation | Oke, M.O., Awonorin, S.O., Asiedu, R., Maziya-Dixon, B., Sanni, L.O. & Akinwande, B.A. (2009). Variation in pasting and functional properties of flours and starches from water yam (Dioscorea alata). In: Securing livelihoods through yams: proceedings of a technical workshop on progress in yam research for development in west and central Africa, Accra, 11-13 September, 2007. Ghana: IITA. |
| dc.identifier.uri | https://hdl.handle.net/20.500.12478/2962 |
| dc.description.abstract | This study was carried out in order to compare pasting behavior and functional characteristics of flours and starches from ten varieties of water yam (D. alata). Differences were established among the arieties in the functional and physical properties of the starches and flours, including swelling power, solubility index, and water absorption capacity. The swelling power of the water yam flour and starch put them in the category of highly restricted swelling starch. This characteristic is desirable for the manufacture of value-added products such as noodles and composite blends with cereals. The uses of starch from improved yam varieties to impart viscosity to locally processed foods have remarkable potential in Africa. |
| dc.description.abstract | Cette étude a été effectuée afin de comparer le comportement de coller et les caractéristiques fonctionnelles des farines et des amidons de dix variétés d’igname (D. alata). Des différences ont été établies parmi les variétés examinées dans les propriétés fonctionnelles et physiques de leurs amidons et leurs farines, y compris le pouvoir de gonflement, l’indice de solubilité et la capacité d’absorption d’eau. La pouvoir de gonflement de la farine de l’eau yam et l’amidon les a mis dans la catégorie d’amidon d’un gonflement restreint très élevée. Cette caractéristique est un atout pour la fabrication des produits à valeur ajoutée tels que les nouilles et les composites à base de mélange de céréales. Les utilisations de l’amidon obtenu de variétés améliorées d’igname peuvent donner la viscosité aux nourritures localement transformées auront le potentiel immense en Afrique. |
| dc.language.iso | en |
| dc.language.iso | fr |
| dc.subject | Yams |
| dc.subject | Flours |
| dc.subject | Starches |
| dc.subject | Value-Added Products |
| dc.subject | Swelling Power |
| dc.title | Variation in pasting and functional properties of flours and starches from water yam (Dioscorea alata) |
| dc.type | Conference Paper |
| dc.description.version | Peer Review |
| cg.contributor.affiliation | Ladoke Akintola University of Technology |
| cg.contributor.affiliation | Federal University of Agriculture, Nigeria |
| cg.contributor.affiliation | International Institute of Tropical Agriculture |
| cg.coverage.region | Africa |
| cg.coverage.region | West Africa |
| cg.coverage.country | Nigeria |
| cg.authorship.types | CGIAR and developing country institute |
| cg.iitasubject | Plant Production |
| cg.iitasubject | Yam |
| cg.iitasubject | Value Chains |
| cg.accessibilitystatus | Limited Access |
| local.dspaceid | 94063 |
