Koné Martial Fankroma

Effect of Cooking Time on Biochemical and Functional Properties of Flours from Yam “kponan” (Dioscorea cayenensis-rotundata) Tubers

Kone Daouda, Koné Martial Fankroma, Dje Kouakou Martin, Dabonné Soumaila & Kouamé Lucien Patrice · Current Journal of Applied Science and Technology · 2014

Aims: To determine the effects of cooking time on nutritional value of flours from yam “kponan” (Dioscorea cayenensis-rotundata) tubers. Study Design: Analysis of Variance (ANOVA) was employed in this work. Place and Duration of Study: Unité de Formation et de Recherche des Scien...