Idah, Peter A.

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...