Sensory evaluation of amala from improved water yam (Dioscorea alata) genotypes in Nigeria
Production of improved water yam (Dioscorea alata) genotypes that are suitable for the preparation of amala (a popular darkish Nigerian food) would likely enhance the economic importance of the crop in Nigeria. Fermented flour (oven dried and sun dried) made from tubers of eight improved D. alata ge...
| Main Authors: | , , , |
|---|---|
| Format: | Journal Article |
| Language: | Inglés |
| Published: |
2008
|
| Subjects: | |
| Online Access: | https://hdl.handle.net/10568/90905 |
Similar Items: Sensory evaluation of amala from improved water yam (Dioscorea alata) genotypes in Nigeria
- Screening of new improved water yam (Dioscorea alata) genotypes for the preparation of amala in Nigeria
- Correlation of the sensory attributes of thick yam paste (amala) and the functional and pasting properties of the flour as affected by storage periods and packaging materials
- Prediction of the suitability of water yam (Dioscorea alata) for amala product using pasting and sensory characteristics
- Effect of day length on the development of tubers in yams (Dioscorea spp.)
- Investigating manual sprout removal in stored yam: effect of tuber sizes on some physicochemical properties
- Effect of mound size and fertilizer on white guinea yam (Dioscorea rotundata) in southern Nigeria