The Optimization of Production of Instant Pounded Yam Flour Using Cultivars of White Yam (Dioscorea rotundata)
Olusola Fatimah Olagunju-Yusuf, Abdul-Razak Adebowale, Olajide Sobukola & Lateef Sanni · Asian Food Science Journal · 2019
Background and Objective: Instant pounded yam dough obtained from instant pounded yam flour (IPYF), is an emerging alternative to pounding boiled yams. IPYF dough that possesses similar organoleptic properties with conventional pounded yam (CPY) is of high demand in the West Afri...
Open access
Research Article
10.9734/afsj/2019/v13i430113