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Physical, chemical and sensory evaluation of dried yam (Dioscorea rotundata) tubers, flour and amala, a flour-drived product

Akissoé Noël H., Hounhouigan Joseph D., Bricas Nicolas, Vernier Philippe, Nago Mathurin Coffi, Olorunda O.A.. 2001. Physical, chemical and sensory evaluation of dried yam (Dioscorea rotundata) tubers, flour and amala, a flour-drived product. Tropical Science, 41 (3) : pp. 151-155.

Journal article ; Article de revue à comité de lecture
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Abstract : Samples of dried yam and yam flour obtained from local markets were analysed. Market yam flour and dried tubers had similar proximate composition except that the crude fibre content of the flour was lower. The ratio of load of rupture of dried yam tubers was 180-1630 kg/kg, indicating the resistance of the product to crushing. The yam flour was very fine. There was significant difference in colour between yam flour and amala, a paste made from it. Amala is a whitish to dark brown, elastic, soft, non-sticky, faintly bitter and faintly sweet paste. (Résumé d'auteur)

Mots-clés Agrovoc : Igname, Produit transformé, Produit séché, Farine, Propriété physicochimique, Analyse organoleptique, Couleur, Composition globale

Classification Agris : Q04 - Food composition

Auteurs et affiliations

  • Akissoé Noël H., UNB (BEN)
  • Hounhouigan Joseph D., CERNA (BEN)
  • Bricas Nicolas, CIRAD-AMIS-AGROALIMENTAIRE (FRA) ORCID: 0000-0002-7627-3852
  • Vernier Philippe, CIRAD-CA-CALIM (BEN)
  • Nago Mathurin Coffi, CERNA (BEN)
  • Olorunda O.A., University of Ibadan (NGA)

Autres liens de la publication

Source : Cirad - Agritrop (https://agritrop.cirad.fr/511203/)

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