Study of the proximate and mineral composition of different Nigerian yam chips, flakes and flours

Author:

Omohimi C. I.,Piccirillo C.,Roriz M.,Ferraro V.,Vasconcelos M. W.,Sanni L. O.,Tomlins K.,Pintado M. M.,Abayomi L. A.

Funder

Seventh Framework Programme

Fundação para a Ciência e a Tecnologia

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Reference33 articles.

1. Abiodun OA, Akinoso R (2014) Effect of the harvesting periods on the chemical and pasting properties of trifoliate yam flour. Food Chem 142:159–165. doi: 10.1016/j.foodchem.2013.07.105

2. Abioye VF (2012) Effect of some processing variables on the quality attributes of yam flour. J Agric Sci Technol B 2:621–626

3. Adatorwovor R, Roggenkamp K, Anderson JB (2015) Intakes of calcium and phosphorus and calculated calcium-to-phosphorus ratios of older adults: NHANES 2005–2006 Data. Nutrients 7:9633–9639. doi: 10.3390/nu7115492

4. 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 2:216–221

5. Ajala AS, Idowu TO (2016) Investigation on the quality of fermented white yam flour (Elubo) at different drying temperatures. Can J Agric Crops 1:1–10

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