Title: A comparative study on the storage of yam chips (gbodo) and yam flour (elubo)
Authors: Ojoko A. O.; Gabriel-Ajobiewe, Ruth Adefolakemi O.
Abstract: Comparative study on the storability of yam chips and yam flour was carried out on traditionally
processed and stored yam chips (gbodo) and yam flour (elubo) over a period of three months. Their
keeping qualities were accessed at intervals by determining the nutritive qualities and the microbial
properties of both samples. During the three months of storage, the yam flour showed greater
deterioration with regards to nutritive value and microbial load because the yam chips were less
accessible to spoilage microorganisms as a result of lower surface area. It is recommended that
storage of yam products as chips should be encouraged.
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