A comparative study on the storage of yam chips (gbodo) and yam flour (elubo)
Comparative study on the storability of yam chips and yam flour was carried out on traditionally processed and stored yam chips (gbodo) and yam flour (elubo) over a period of three months. Their keeping qualities were accessed at intervals by determining the nutritive qualities and the microbial pro...
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| Veröffentlicht in: | African journal of biotechnology 2010-05, Vol.9 (21), p.3175-3177 |
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| container_end_page | 3177 |
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| container_issue | 21 |
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| container_title | African journal of biotechnology |
| container_volume | 9 |
| creator | Ojokoh, A O Gabriel, RAO |
| description | Comparative study on the storability of yam chips and yam flour was carried out on traditionally processed and stored yam chips (gbodo) and yam flour (elubo) over a period of three months. Their keeping qualities were accessed at intervals by determining the nutritive qualities and the microbial properties of both samples. During the three months of storage, the yam flour showed greater deterioration with regards to nutritive value and microbial load because the yam chips were less accessible to spoilage microorganisms as a result of lower surface area. It is recommended that storage of yam products as chips should be encouraged. |
| format | Article |
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Their keeping qualities were accessed at intervals by determining the nutritive qualities and the microbial properties of both samples. During the three months of storage, the yam flour showed greater deterioration with regards to nutritive value and microbial load because the yam chips were less accessible to spoilage microorganisms as a result of lower surface area. It is recommended that storage of yam products as chips should be encouraged.</abstract><tpages>3</tpages></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 1684-5315 |
| ispartof | African journal of biotechnology, 2010-05, Vol.9 (21), p.3175-3177 |
| issn | 1684-5315 1684-5315 |
| language | eng |
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| source | Elektronische Zeitschriftenbibliothek - Frei zugängliche E-Journals; Free Full-Text Journals in Chemistry |
| subjects | Flour Microorganisms Nutritive value Spoilage Surface area |
| title | A comparative study on the storage of yam chips (gbodo) and yam flour (elubo) |
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