Pasting characteristics of fresh yams (Dioscorea spp.) as indicators of textural quality in a major food product: pounded yam

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cg.authorship.typesCGIAR and developing country instituteen
cg.contributor.affiliationBowen Universityen
cg.contributor.affiliationUniversity of Ibadanen
cg.contributor.affiliationInternational Institute of Tropical Agricultureen
cg.contributor.affiliationAfrican Agricultural Technology Foundationen
cg.coverage.countryNigeriaen
cg.coverage.countryKenyaen
cg.coverage.iso3166-alpha2NGen
cg.coverage.iso3166-alpha2KEen
cg.coverage.regionAfricaen
cg.coverage.regionWestern Africaen
cg.coverage.regionEastern Africaen
cg.identifier.doihttps://doi.org/10.1016/j.foodchem.2005.08.041en
cg.isijournalISI Journalen
cg.issn0308-8146en
cg.issue4en
cg.journalFood Chemistryen
cg.reviewStatusPeer Reviewen
cg.subject.iitaFOOD SECURITYen
cg.subject.iitaPLANT BREEDINGen
cg.subject.iitaNUTRITIONen
cg.subject.iitaPLANT GENETIC RESOURCESen
cg.subject.iitaAGRIBUSINESSen
cg.subject.iitaPLANT PRODUCTIONen
cg.subject.iitaPESTS OF PLANTSen
cg.subject.iitaYAMen
cg.subject.iitaDISEASE CONTROLen
cg.subject.iitaFARM MANAGEMENTen
cg.subject.iitaPLANT DISEASESen
cg.subject.iitaGENETIC IMPROVEMENTen
cg.subject.iitaHANDLING, TRANSPORT, STORAGE AND PROTECTION OF AGRICULTURAL PRODUCTSen
cg.subject.iitaLIVELIHOODSen
cg.volume99en
dc.contributor.authorOtegbayo, B.en
dc.contributor.authorAina, J.en
dc.contributor.authorAsiedu, Roberten
dc.contributor.authorBokanga, M.en
dc.date.accessioned2018-03-07T11:25:41Zen
dc.date.available2018-03-07T11:25:41Zen
dc.identifier.urihttps://hdl.handle.net/10568/91351
dc.titlePasting characteristics of fresh yams (Dioscorea spp.) as indicators of textural quality in a major food product: pounded yamen
dcterms.abstractLow efficiency of available screening procedures constrains breeding and selection of yams (Dioscorea spp.) towards high textural quality of food products made from their tubers. This study was undertaken to determine the potential usefulness of pasting characteristics of fresh yams as rapid indicators of food textural quality in Ô pounded yam Õ, a staple food for millions of yam consumers, especially in West and Central Africa. Significant associations (P< 0.05) were found, through canonical correlation analysis, between pasting characteristics of fresh yams from six varieties, each, of Dioscorea rotundata and Dioscorea alata and the textural quality of pounded yam samples prepared from them. Good textural quality of pounded yam was associated with high peak viscosity, breakdown, final viscosity, holding strength and setback viscosity but with low pasting temperature in the fresh yam.en
dcterms.accessRightsLimited Accessen
dcterms.bibliographicCitationOtegbayo, B., Aina, J., Asiedu, R. & Bokanga, M. (2006). Pasting characteristics of fresh yams (Dioscorea spp.) as indicators of textural quality in a major food product:‘pounded yam’. Food Chemistry, 99, 663-669.en
dcterms.extentp. 663-669en
dcterms.issued2006en
dcterms.languageenen
dcterms.licenseCopyrighted; all rights reserveden
dcterms.publisherElsevieren
dcterms.subjectdioscoreaen
dcterms.subjectpasting propertiesen
dcterms.subjecttextural qualityen
dcterms.subjectpounded yamen
dcterms.subjectviscosityen
dcterms.typeJournal Articleen

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