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- W2106993318 abstract "White yam was fortified with cassava and plantain flours to develop a tradi- tional food called 'amala'. The fortified amala were subjected to organoleptic and chemi- cal evaluations. Results showed that the protein and water absorption capacity of the forti- fied amala increased significantly. The panelists found yam fortified with plantain more acceptable. The samples stored in the refrigerator produced low pH values, remained fresh and maintained their attractive organoleptic attributes for a longer period than those stored at the room temperature." @default.
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- W2106993318 date "2006-12-30" @default.
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- W2106993318 title "Development and quality evaluation of fortified „Amala”" @default.
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