Matches in SemOpenAlex for { <https://semopenalex.org/work/W2594863886> ?p ?o ?g. }
Showing items 1 to 75 of
75
with 100 items per page.
- W2594863886 endingPage "94" @default.
- W2594863886 startingPage "87" @default.
- W2594863886 abstract "Cocoyam Cormels, an underutilized crop of two varieties Xanthosoma sagittifolium of cultivars (NX s 001, NX s 002) and Colocasia esculenta of cultivars (NC e 002, NC e 003 and NC e 005) length were sectioned into three (apical, middle and distal) and processed into flour using traditional method. This was done with the aim of using the flour to produce a stiff porridge “Amala” – a dough like meal, popular among the “Yoruba” tribes in the Southwest of Nigeria. Physicochemical, functional, and pasting properties of the flours as well as sensory textural evaluation of their pastes were evaluated. Proximate composition of sections of the cocoyam cultivars revealed moisture (10.25-12.54%), Crude Fat (0.39-0.75%), Crude Protein (3.25-4.26%), Ash (2.56-3.54%), Carbohydrate (78.20-80.76%) and Crude Fibre (1.28-2.38%). Protein is concentrated in the apical section of all the cultivars; similarly flours from apical section had higher water absorption capacity (120.25%). Flour obtained from the middle section of the cormels had higher level of Ash, Crude Fibre, Carbohydrate, Swelling Power, and Solubility Index. Pasting properties of sections of cocoyam cormels flours were significantly different, with apical section having higher peak viscosity (72.50-305.42RVU), breakdown viscosity (3.75-15.07RVU) for Colocasia variety. High set back viscosity (170.25-184.58RVU) was recorded at the distal section of Colocasia varieties. Dough obtained from the middle section of NCe002 was relatively more elastic, mouldable, cohesive, smooth and fairly adhesive. Variations in the physiochemical properties of flour obtained from different sections of the cormels could enhance their use in different food applications. Cocoyam can be processed into flour through a traditional method of producing yam flour ‘Amala’. Keywords:- Cocayam Cormels, Cocoyam Section, Cocoyam Flour, Physicochemical Properties, Textural Properties. Amala." @default.
- W2594863886 created "2017-03-16" @default.
- W2594863886 creator A5008616638 @default.
- W2594863886 creator A5054919465 @default.
- W2594863886 creator A5086408701 @default.
- W2594863886 date "2017-01-01" @default.
- W2594863886 modified "2023-09-23" @default.
- W2594863886 title "Evaluation of Cocoyam Cormels and Their Sections’ Flours For A Traditional Stiff Porridge ‘‘Amala’’" @default.
- W2594863886 cites W2010550237 @default.
- W2594863886 cites W2017612759 @default.
- W2594863886 cites W2021768272 @default.
- W2594863886 cites W2043487237 @default.
- W2594863886 cites W2055817665 @default.
- W2594863886 cites W2058695699 @default.
- W2594863886 cites W2090970850 @default.
- W2594863886 cites W2098786223 @default.
- W2594863886 cites W2151826483 @default.
- W2594863886 cites W2187263255 @default.
- W2594863886 cites W2783648304 @default.
- W2594863886 hasPublicationYear "2017" @default.
- W2594863886 type Work @default.
- W2594863886 sameAs 2594863886 @default.
- W2594863886 citedByCount "0" @default.
- W2594863886 crossrefType "journal-article" @default.
- W2594863886 hasAuthorship W2594863886A5008616638 @default.
- W2594863886 hasAuthorship W2594863886A5054919465 @default.
- W2594863886 hasAuthorship W2594863886A5086408701 @default.
- W2594863886 hasConcept C144027150 @default.
- W2594863886 hasConcept C168314062 @default.
- W2594863886 hasConcept C185592680 @default.
- W2594863886 hasConcept C197321923 @default.
- W2594863886 hasConcept C2776653192 @default.
- W2594863886 hasConcept C2780539549 @default.
- W2594863886 hasConcept C31903555 @default.
- W2594863886 hasConcept C59822182 @default.
- W2594863886 hasConcept C86803240 @default.
- W2594863886 hasConceptScore W2594863886C144027150 @default.
- W2594863886 hasConceptScore W2594863886C168314062 @default.
- W2594863886 hasConceptScore W2594863886C185592680 @default.
- W2594863886 hasConceptScore W2594863886C197321923 @default.
- W2594863886 hasConceptScore W2594863886C2776653192 @default.
- W2594863886 hasConceptScore W2594863886C2780539549 @default.
- W2594863886 hasConceptScore W2594863886C31903555 @default.
- W2594863886 hasConceptScore W2594863886C59822182 @default.
- W2594863886 hasConceptScore W2594863886C86803240 @default.
- W2594863886 hasLocation W25948638861 @default.
- W2594863886 hasOpenAccess W2594863886 @default.
- W2594863886 hasPrimaryLocation W25948638861 @default.
- W2594863886 hasRelatedWork W1524141289 @default.
- W2594863886 hasRelatedWork W1542737252 @default.
- W2594863886 hasRelatedWork W2056131725 @default.
- W2594863886 hasRelatedWork W2068198022 @default.
- W2594863886 hasRelatedWork W2076781424 @default.
- W2594863886 hasRelatedWork W2098786223 @default.
- W2594863886 hasRelatedWork W2139743734 @default.
- W2594863886 hasRelatedWork W2182877319 @default.
- W2594863886 hasRelatedWork W2334923627 @default.
- W2594863886 hasRelatedWork W2342062459 @default.
- W2594863886 hasRelatedWork W2493393012 @default.
- W2594863886 hasRelatedWork W2603942691 @default.
- W2594863886 hasRelatedWork W2803533817 @default.
- W2594863886 hasRelatedWork W2895069037 @default.
- W2594863886 hasRelatedWork W2921455394 @default.
- W2594863886 hasRelatedWork W2985485302 @default.
- W2594863886 hasRelatedWork W3016522600 @default.
- W2594863886 hasRelatedWork W3165401822 @default.
- W2594863886 hasRelatedWork W2555073994 @default.
- W2594863886 hasRelatedWork W2737565281 @default.
- W2594863886 hasVolume "60" @default.
- W2594863886 isParatext "false" @default.
- W2594863886 isRetracted "false" @default.
- W2594863886 magId "2594863886" @default.
- W2594863886 workType "article" @default.