Effect of variety and processing method on functional properties of traditional sweet potato flour (“elubo”) and sensory acceptability of cooked paste (“amala”)-Reference-Cited by-同舟云学术

Effect of variety and processing method on functional properties of traditional sweet potato flour (“elubo”) and sensory acceptability of cooked paste (“amala”)

Published:2014-08-07 Issue:6 Volume:2 Page:682-691
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Fetuga Ganiyat¹,Tomlins Keith²,Henshaw Folake¹,Idowu Michael¹

Affiliation:

1. Department of Food Science and Technology Federal University of Agriculture Abeokuta Nigeria

2. Food and Markets Department Natural Resources Institute University of Greenwich Medway Kent United Kingdom

Funder

Natural Resources Institute, University of Greenwich at Medway, Kent, United Kingdom

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.161

Reference43 articles.

1. Physicochemical properties of twenty-one Caribbean sweet potato cultivars

2. Physical, chemical and sensory evaluation of dried yam (Dioscorea cayenensis‐rotundata) tubers, flour, and “amala” a flour‐derived product;Akissoe N.;Trop. Sci.,2001

3. How blanching and drying affect the colour and functional characteristics of yam (Dioscorea cayenensis-rotundata) flour

4. Effect of tuber storage and pre- and post-blanching treatments on the physicochemical and pasting properties of dry yam flour

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