Functional Properties of Flours from Fresh and Boiled Wild Yam Dioscorea praehensilis Tubers
Soro Songuimondenin, Kouadio T. Martin, Binaté Siaka, Kouassi K. Appolinaire, Konan K. Hubert & Kouadio E. Jean Parfait · Advances in Research · 2018
The aim of this study was to evaluate the effect of boiling time on functional properties of flour from the wild yam Dioscorea praehensilis tuber. For this purpose, six (6) flours were produced with different boiling times of the wild yam tubers: 5 min (YT5), 10 min (YT10), 20 mi...
Open access
Research Article
10.9734/AIR/2018/45146