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Effect of Natural Fermentation of Yams (Discorea rotundata) on Characteristics of Processed Flour

✍ Scribed by O. K. ACHI

Book ID
108818166
Publisher
Institute of Food Technologists
Year
1991
Tongue
English
Weight
259 KB
Volume
56
Category
Article
ISSN
0022-1147

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Raw yam (Dioscorea rotundata) flour was cooked and extruded in a Brabender single-screw laboratory scale extruder. Response surface methodology using an incomplete factorial design was applied with various combinations of barrel temperature [100, 125, 150 degrees C], feed moisture content [18, 22, 2