Show simple item record

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

dc.contributor.authorOtegbayo, B.
dc.contributor.authorAina, J.
dc.contributor.authorAsiedu, Robert
dc.contributor.authorBokanga, M.
dc.date.accessioned2019-12-04T11:18:04Z
dc.date.available2019-12-04T11:18:04Z
dc.date.issued2006
dc.identifier.citationOtegbayo, B., Aina, J., Asiedu, R. & Bokanga, M. (2006). Pasting characteristics of fresh yams (Dioscorea spp.) as indicators of textural quality in a major food product:‘pounded yam’. Food Chemistry, 99, 663-669.
dc.identifier.urihttps://hdl.handle.net/20.500.12478/3028
dc.description.abstractLow 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.
dc.language.isoen
dc.subjectDioscorea
dc.subjectPasting Properties
dc.subjectTextural Quality
dc.subjectPounded Yam
dc.subjectViscosity
dc.titlePasting characteristics of fresh yams (Dioscorea spp.) as indicators of textural quality in a major food product: pounded yam
dc.typeJournal Article
dc.description.versionPeer Review
cg.contributor.affiliationBowen University
cg.contributor.affiliationUniversity of Ibadan
cg.contributor.affiliationInternational Institute of Tropical Agriculture
cg.contributor.affiliationAfrican Agricultural Technology Foundation
cg.coverage.regionAfrica
cg.coverage.regionWest Africa
cg.coverage.regionEast Africa
cg.coverage.countryNigeria
cg.coverage.countryKenya
cg.isijournalISI Journal
cg.authorship.typesCGIAR and developing country institute
cg.iitasubjectFood Security
cg.iitasubjectPlant Breeding
cg.iitasubjectNutrition
cg.iitasubjectPlant Genetic Resources
cg.iitasubjectAgribusiness
cg.iitasubjectPlant Production
cg.iitasubjectPests Of Plants
cg.iitasubjectYam
cg.iitasubjectDisease Control
cg.iitasubjectFarm Management
cg.iitasubjectPlant Diseases
cg.iitasubjectGenetic Improvement
cg.iitasubjectHandling, Transport, Storage And Protection Of Agricultural Products
cg.iitasubjectLivelihoods
cg.accessibilitystatusLimited Access
local.dspaceid94494
cg.identifier.doihttps://dx.doi.org/10.1016/j.foodchem.2005.08.041


Files in this item

Thumbnail
Name:
otegbayo-pasting-2006.pdf
Size:
129.9Kb
Format:
PDF
View/Open

This item appears in the following Collection(s)

Show simple item record