Changes in Functional and Pasting Properties of Trifoliate Yam Flour during Storage

@inproceedings{Abiodun2014ChangesIF,
  title={Changes in Functional and Pasting Properties of Trifoliate Yam Flour during Storage},
  author={Olufunmilola Adunni Abiodun and Rahman Akinoso and O. J. Oluoti},
  year={2014}
}
This work aimed at determining the changes in functional and pasting properties of trifoliate yam flour during storage. Freshly harvested trifoliate yam tubers were processed into flour and stored in sealed low density polyethylene polyester for four months. Functional and pasting properties of the flour were evaluated monthly. Moisture contents ranged from 7.49 to 15.30 %. Moisture contents increased with month of storage. Bulk density ranged from 0.58 to 0.69 g/cm 3 , water absorption… CONTINUE READING