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232 related items for PubMed ID: 23239762

  • 1. Quality characteristics and acceptability of 'amala' (yam-based thick paste) as influenced by particle size categorization of yam (Dioscorea rotundata) flour.
    Ayodele BC, Bolade MK, Usman MA.
    Food Sci Technol Int; 2013 Feb; 19(1):35-43. PubMed ID: 23239762
    [Abstract] [Full Text] [Related]

  • 2. Textural and sensory properties of trifoliate yam (Dioscorea dumetorum) flour and stiff dough 'amala'.
    Abiodun OA, Akinoso R.
    J Food Sci Technol; 2015 May; 52(5):2894-901. PubMed ID: 25892788
    [Abstract] [Full Text] [Related]

  • 3. Prediction of sensorial properties (color and taste) of amala, a paste from yam chips flour of West Africa, through flour biochemical properties.
    Mestres C, Dorthe S, Akissoé N, Hounhouigan JD.
    Plant Foods Hum Nutr; 2004 May; 59(3):93-9. PubMed ID: 15678714
    [Abstract] [Full Text] [Related]

  • 4. Physico-chemical properties and acceptability of yam flour substituted with soy flour.
    Akingbala JO, Oguntimein GB, Sobande AO.
    Plant Foods Hum Nutr; 1995 Jul; 48(1):73-80. PubMed ID: 8719741
    [Abstract] [Full Text] [Related]

  • 5. Changes in nutritional composition, functional, and sensory properties of yam flour as a result of presoaking.
    Obadina AO, Babatunde BO, Olotu I.
    Food Sci Nutr; 2014 Nov; 2(6):676-81. PubMed ID: 25493185
    [Abstract] [Full Text] [Related]

  • 6. Effect of harvesting periods on the chemical and pasting properties of trifoliate yam flour.
    Abiodun OA, Akinoso R.
    Food Chem; 2014 Jan 01; 142():159-65. PubMed ID: 24001826
    [Abstract] [Full Text] [Related]

  • 7. Effects of selected process parameters in extrusion of yam flour (Dioscorea rotundata) on physicochemical properties of the extrudates.
    Sebio L, Chang YK.
    Nahrung; 2000 Apr 01; 44(2):96-101. PubMed ID: 10795575
    [Abstract] [Full Text] [Related]

  • 8. Quality attributes of fermented yam flour supplemented with processed soy flour.
    Achi OK.
    Plant Foods Hum Nutr; 1999 Apr 01; 54(2):151-8. PubMed ID: 10646561
    [Abstract] [Full Text] [Related]

  • 9. Quality dynamics of maize 'tuwo' (non-fermented maize-based dumpling) as influenced by steaming of maize grits at different resident time.
    Bolade MK, Adeyemi IA.
    J Food Sci Technol; 2014 Nov 01; 51(11):3217-25. PubMed ID: 26396314
    [Abstract] [Full Text] [Related]

  • 10. Effects of yam varieties on flour physicochemical characteristics and resultant instant fufu pasting and sensory attributes.
    Ufondu HE, Maziya-Dixon B, Okoyeuzu CF, Okonkwo TM, Okpala COR.
    Sci Rep; 2022 Nov 23; 12(1):20276. PubMed ID: 36434047
    [Abstract] [Full Text] [Related]

  • 11. Effect of variety and processing method on functional properties of traditional sweet potato flour ("elubo") and sensory acceptability of cooked paste ("amala").
    Fetuga G, Tomlins K, Henshaw F, Idowu M.
    Food Sci Nutr; 2014 Nov 23; 2(6):682-91. PubMed ID: 25493186
    [Abstract] [Full Text] [Related]

  • 12. Physicochemical properties and in vitro digestibility of hydrothermal treated Chinese yam (Dioscorea opposita Thunb.) starch and flour.
    Yu B, Li J, Tao H, Zhao H, Liu P, Cui B.
    Int J Biol Macromol; 2021 Apr 15; 176():177-185. PubMed ID: 33581211
    [Abstract] [Full Text] [Related]

  • 13. Chemical, structural, and techno-functional characterization of yam (Dioscorea) flour from South West Ethiopia.
    Argaw SG, Beyene TM, Woldemariam HW, Esho TB, Worku SA, Gebremeskel HM, Mekonnen KN.
    Heliyon; 2024 May 30; 10(10):e31148. PubMed ID: 38770325
    [Abstract] [Full Text] [Related]

  • 14. Mechanism of feed moisture levels in extrusion treatment to improve the instant properties of Chinese yam (Dioscorea opposita Thunb.) flour.
    Ouyang J, Fan K, Li Q, Wang F, Li W, Su X.
    Food Chem; 2024 Jan 15; 431():137056. PubMed ID: 37573749
    [Abstract] [Full Text] [Related]

  • 15. Evaluation of in vitro and in vivo Glycemic Index of common staples made from varieties of White Yam (Dioscorea rotundata).
    Eyinla TE, Sanusi RA, Maziya-Dixon B.
    Front Nutr; 2022 Jan 15; 9():983212. PubMed ID: 36159452
    [Abstract] [Full Text] [Related]

  • 16. Application of bubble separation for quantitative analysis of choline in Dioscorea (yam) tubers.
    Fu YC, Chen SH, Huang PY, Li YJ.
    J Agric Food Chem; 2005 Apr 06; 53(7):2392-8. PubMed ID: 15796568
    [Abstract] [Full Text] [Related]

  • 17. Effect of delayed harvesting and pre-treatment methods on the antinutritional contents of trifoliate yam flour.
    Abiodun OA, Akinoso R.
    Food Chem; 2014 Mar 01; 146():515-20. PubMed ID: 24176376
    [Abstract] [Full Text] [Related]

  • 18. Evaluation of the physicochemical, proximate, and sensory properties of moinmoin from blends of cowpea and water yam flour.
    Otunola GA, Afolayan AJ.
    Food Sci Nutr; 2018 Jun 01; 6(4):991-997. PubMed ID: 29983962
    [Abstract] [Full Text] [Related]

  • 19. Effects of wheat flour particle size on physicochemical properties and quality of noodles.
    Guan E, Pang J, Yang Y, Zhang T, Li M, Bian K.
    J Food Sci; 2020 Dec 01; 85(12):4209-4214. PubMed ID: 33151559
    [Abstract] [Full Text] [Related]

  • 20. Variation in the Physical and Functional Properties of Yam (Dioscorea spp.) Flour Produced by Different Processing Techniques.
    Setyawan N, Maninang JS, Suzuki S, Fujii Y.
    Foods; 2021 Jun 10; 10(6):. PubMed ID: 34200821
    [Abstract] [Full Text] [Related]

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