EVALUATION OF COLOUR IN WHITE AND YELLOW TRIFOLIATE YAM FLOURS IN RELATION TO HARVESTING PERIODS AND PRE-PROCESSING METHODS

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dc.contributor.authorAbiodun, Olufunmilola
dc.contributor.authorAkinoso, Rahman
dc.contributor.authorDauda, Adegbola
dc.date.accessioned2018-03-23T09:24:54Z
dc.date.available2018-03-23T09:24:54Z
dc.date.issued2017-02
dc.descriptionQuality of fooden_US
dc.description.abstractColour is one of the important sensory properties that determine the acceptability of food products. Therefore, this work determines the colour in white and yellow trifoliate yam flours in relation to harvesting periods and pre-processing methods. Freshly harvested trifoliate yam tubers were prepared into flour using four pretreatment (untreated, soaking at ambient temperature, soaking at 60 oC and parboiling at 98 oC±2) methods. The flour colour was analyzed and the whiteness index was determined. L⃰ (brightness) value ranged from 68.90 in parboiled yellow trifoliate yam harvested at 8 months to 96.57 in the raw white trifoliate flour harvested at 9 months. Parboiled trifoliate yams from the two cultivars harvested at 11 months were darker in colour than other flour. Parboiled yellow trifoliate yam flours were significantly (p>0.05) different from other samples in colour. The intensity of colour of the parboiled yellow trifoliate yam flour was more pronounced than others. However, the colour of the flour became deeper with prolonged harvesting periods and prominent in parboiled samples at 11 months.en_US
dc.description.sponsorshipNilen_US
dc.identifier.urihttp://hdl.handle.net/123456789/179
dc.language.isoenen_US
dc.publisherAGROSEARCHen_US
dc.relation.ispartofseriesVolume 17;Number 01
dc.subjectColouren_US
dc.subjectHarvesting periodsen_US
dc.subjectPre-treatmenten_US
dc.subjectWhite trifoliate yamen_US
dc.subjectYellow trifoliate yamen_US
dc.titleEVALUATION OF COLOUR IN WHITE AND YELLOW TRIFOLIATE YAM FLOURS IN RELATION TO HARVESTING PERIODS AND PRE-PROCESSING METHODSen_US
dc.title.alternativeNilen_US
dc.typeArticleen_US

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