Effect of Doses and Storage Time on Acridity of Irradiated Cocoyam Corms
Nwachukwu, Gladys Ndidiamaka., Idah, Peter A., Chukwu, Ogbonnaya, Isah, Kassem U. & Madu, Uchenna Onwuhaka · Asian Journal of Advances in Agricultural Research · 2024
Cocoyam is a stable food commonly eaten by the people of Eastern Nigeria. Its utilization as a raw material for food products is affected by its acridity content. The traditional method of processing cocoyam for consumption is by cooking which is time and energy consuming. Nigeri...
Open access
Research Article
10.9734/ajaar/2024/v24i12570