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

“Amala” is a generic term in Nigeria, used to describe a thick paste prepared by stirring flour (“elubo”) from yam, cassava or unripe plantain, in hot water, to form a smooth consistency. In order to overcome its high perishability and increase the utilization of sweet potato roots, three varieties...

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Detalles Bibliográficos
Autores principales: Fetuga, Ganiyat, Tomlins, Keith, Henshaw, Folake, Idowu, Michael
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/PMC4256573/
https://www.ncbi.nlm.nih.gov/pubmed/25493186
http://dx.doi.org/10.1002/fsn3.161

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4256573/
https://www.ncbi.nlm.nih.gov/pubmed/25493186
http://dx.doi.org/10.1002/fsn3.161

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