Comparative Evaluation of Physico-chemical Characteristics of Flours from Steeped Tubers of White Yam (Dioscorea rotundata Poir), Water Yam (Dioscorea alata L.) and Yellow Yam (Dioscorea cayenensis Lam.)
The study examined Yam Tuber Species (YTS), Tuber Steeping Duration (TSD) and Flour Particle Size (FPS) as factors of flour. Data were collected using white yam, water yam and yellow yam steeped in water (30 ± 2 °C, pH 6.78) and withdrawn, and the flour classified, and analyzed for each parameter. R...
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| Format: | Article |
| Language: | English |
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Presses Agronomiques de Gembloux
2004-01-01
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| Series: | Tropicultura |
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| Online Access: | http://www.tropicultura.org/text/v22n2/56.pdf |