Quality characterisation of twenty-one local varieties of white Guinea yam (Dioscorea rotundata)

Chamba, E.B.

Quality characterisation of twenty-one local varieties of white Guinea yam (Dioscorea rotundata)

1988

Chamba, E.B.

21 local varieties of white Guinea yam, Dioscorea rotundata, collected from Salaga district (Ghana) were evaluated for their cooking quality using colour, taste, elasticity, smoothness, firmness and mealiness in yam dish preparations. Significant variations were observed in all the parameters. Percentage dry matter values ranged from 24.16 to 69.11, and percentage starchy values from 9.80 to 30.0. Firmness and mealiness for ampesi dish were significantly and positively correlated to starch content, and smoothness and elasticity for fufu dish were also significantly and positively correlated

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AGROVOC Keywords

alimentos calidad cuisson dioscorea rotundata evaluation produit alimentaire

Bibliographic information

Pagination

66 p.

Other Subjects

Ghana/ variedades; Qualite; Coccion; Propiedades organolepticas; Evaluacion; Ghana/ variete; Propriete organoleptique

Language

English

Note

6 tables; 40 ref. Summary (En). *University of Science and Technology, Kumasi (Ghana). Faculty of Agriculture

Type

Thesis; Bibliography; Summary; Non-Conventional

Corporate Author

University of Science and Technology, Kumasi (Ghana)

In AGRIS since: 1990-08-15

Format: AGRIS AP

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Quality characterisation of twenty-one local varieties of white Guinea yam (Dioscorea rotundata)

1988

AGROVOC Keywords

Bibliographic information