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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