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...

Ausführliche Beschreibung

Bibliographische Detailangaben

Veröffentlicht in:	African journal of biotechnology 2010-05, Vol.9 (21), p.3175-3177
Hauptverfasser:	Ojokoh, A O, Gabriel, RAO
Format:	Artikel
Sprache:	eng
Schlagworte:	Flour Microorganisms Nutritive value Spoilage Surface area
Online-Zugang:	Volltext
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!