[HTML][HTML] Rhizophagus irregularis and nitrogen fixing azotobacter enhances greater yam (Dioscorea alata) biochemical profile and upholds yield under reduced …
Greater yam (Dioscorea alata L.) is a tropical plant with a large food reserve in its
underground tubers. Cultivating the greater yam is considered an essential food security …
underground tubers. Cultivating the greater yam is considered an essential food security …
Chemical, functional, rheological and sensory properties of amaranth flour and amaranth flour based paste
Amaranth flour was prepared from amaranth grains, and the chemical, functional and
rheological properties were investigated by standard methods, as well as the sensory …
rheological properties were investigated by standard methods, as well as the sensory …
Textural and sensory properties of trifoliate yam (Dioscorea dumetorum) flour and stiff dough 'amala'
OA Abiodun, R Akinoso - Journal of food science and technology, 2015 - Springer
The use of trifoliate yam (Dioscorea dumetorum) flour for stiff dough 'amala'production is one
of the ways to curb under-utilization of the tuber. The study evaluates the textural and …
of the ways to curb under-utilization of the tuber. The study evaluates the textural and …
[PDF][PDF] Studies on thermodynamics and kinetics of thermo-inactivation of some quality-related enzymes in white yam (Dioscorea rotundata)
The effect of heat treatment on the activities of three quality related enzymes:-peroxidase
(POD), polyphenol oxidase (PPO), and lipoxygenase (LOX), from edible white yam …
(POD), polyphenol oxidase (PPO), and lipoxygenase (LOX), from edible white yam …
Fermentation of yam (Dioscorea spp. L.) by indigenous phytase-producing lactic acid bacteria strains
NN Batista, CL Ramos, L de Figueiredo Vilela… - Brazilian Journal of …, 2019 - Springer
The use of lactic bacteria in the development of functional foods has increased in recent
years. In addition to their probiotic characteristics, they can ferment a variety of substrates …
years. In addition to their probiotic characteristics, they can ferment a variety of substrates …
Nigeria–scoping yam value chain analysis
U Kleih, D Phillips, D Mignouna… - Gates Open …, 2019 - gatesopenresearch.org
This study presents the findings of the preliminary value chain analysis carried out in March
2012 as part of the Yam Improvement for Income and Food Security in West Africa …
2012 as part of the Yam Improvement for Income and Food Security in West Africa …
Quality changes in cocoyam flours during storage
Cocoyam tubers were subjected to two processing methods (fermentation and parboiling)
and milled into flour. The samples were stored at 25° C, 35° C, and 45° C and analyzed at 2 …
and milled into flour. The samples were stored at 25° C, 35° C, and 45° C and analyzed at 2 …
Lactobacillus acidophilus fermented yam (Dioscorea opposita Thunb.) and its preventive effects on gastric lesion
SY Lee, P Ganesan, J Ahn, HS Kwak - Food science and biotechnology, 2011 - Springer
This study was carried out to find the possibility of fermenting yam (Dioscorea opposita
Thunb.) with Lactobacillus acidophilus and the protective role on stomach lesion of rats. The …
Thunb.) with Lactobacillus acidophilus and the protective role on stomach lesion of rats. The …
Life table of the predator Alloeocranum biannulipes Montrouzier and Signoret (Hemiptera: Reduviidae) and a test of its ability to suppress populations of Dinoderus …
Stored yam chips are attacked by Dinoderus porcellus Lesne, which can cause significant
losses. The predator Alloeocranum biannulipes Montr. and Sign. is a potential biological …
losses. The predator Alloeocranum biannulipes Montr. and Sign. is a potential biological …
[PDF][PDF] Quality attributes of snack made from maize substituted with groundnut
Snacks made of maize are popular in Nigeria, but deficient in two essential amino acids
(Tryptophan and lysine) and niacin. In this study, the quality attributes of maize snacks …
(Tryptophan and lysine) and niacin. In this study, the quality attributes of maize snacks …