Instant pounded yam flour

Quality Characterization of Instant Pounded Yam Flour and its Composites Using Principal Component Analysis

Sulaimon Babatunde Kosoko, Wilson Tamunotonye Orunaboka & Abiona Sunday Aina · Asian Food Science Journal · 2023

The importance of producing acceptable composite instant pounded yam flour has been challenging in todays’ consumer market due to various substitutes been utilized during its  production process as a way of reducing the production cost hence the need to carry out quality assessme...

Open access Research Article 10.9734/afsj/2023/v22i10680

The Optimization of Production of Instant Pounded Yam Flour Using Cultivars of White Yam (Dioscorea rotundata)

Olusola Fatimah Olagunju-Yusuf, Abdul-Razak Adebowale, Olajide Sobukola & Lateef Sanni · Asian Food Science Journal · 2019

Background and Objective: Instant pounded yam dough obtained from instant pounded yam flour (IPYF), is an emerging alternative to pounding boiled yams. IPYF dough that possesses similar organoleptic properties with conventional pounded yam (CPY) is of high demand in the West Afri...

Open access Research Article 10.9734/afsj/2019/v13i430113