Jacques Yapi Achy

Impacts of Cooking Times (Steaming and Cooking on Embers) on Some Physico-Functional Parameters of Yam (Dioscorea bulbifera) Flours Cv Dougon-won Consumed in Côte d'Ivoire

Gbocho Serge Elvis Ekissi, Jacques Yapi Achy, Martin Tanoh Kouadio, Bedel Jean Fagbohoun & Lucien Patrice Kouamé · Asian Research Journal of Agriculture · 2019

Impacts of cooking times (steaming and cooking on embers) on some physico-functional parameters of yam (D. bulbifera) flours cv Dougou-won were determined during 10, 20 and 30 min. Results showed that steaming and cooking on embers increased significantly (P <0.05) the dispers...