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Changes in nutritional composition, functional, and sensory properties of yam flour as a result of presoaking

This study investigated the effect of soaking pretreatments on some of the properties of flour obtained from two varieties of yam namely;Dioscorea alata andDioscorea rotundata with a view of providing information that will enhance their end use. The yam varieties were washed, chipped, parboiled at 5...

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Detalles Bibliográficos
Autores principales:	Obadina, Adewale Olusegun, Babatunde, Bukunola Olaide, Olotu, Ifeoluwa
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	BlackWell Publishing Ltd 2014
Materias:	Original Research
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4256572/ https://www.ncbi.nlm.nih.gov/pubmed/25493185 http://dx.doi.org/10.1002/fsn3.150

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