Estimation of Phytochemical in Yam Flours and Sensory Attribute of Poundo Yam Produced from Yam and Moringa oleifera Seed Meal Blends
N. A. Kanu & T. L. Kingsley · Journal of Advances in Microbiology · 2020
The sensory characteristic can be quantified and defined by the use of the descriptive profile. A different cultivar of yam can be used for the production of poundo yam. The standard of a product is determined by the evaluation and its acceptability by a taste panelist. Four cult...
Open access
Research Article
10.9734/jamb/2020/v20i230220