Changes in functional and pasting properties of trifoliate yam flour during storage

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dc.contributor.authorAbiodun, Olufunmilola Adunni
dc.contributor.authorAkinoso, Rahman
dc.contributor.authorOluoti, Janet O
dc.date.accessioned2018-06-19T14:30:38Z
dc.date.available2018-06-19T14:30:38Z
dc.date.issued2014
dc.description.abstractThis study evaluates the physico-chemical properties of serendipity berry. Physico-chemical properties of the serendipity berries were analyzed. The total number of berries in a bunch of fruit ranged from 45 to 98. This depends on the size of the bunch. The results revealed the dry matter, moisture, soluble solids and vitamin C to be 19.56%, 80.44%, 11.20% and 12.80mg/100g respectively. Titratable acidity and pH were 0.21 % and 6.6 respectively. The number of berries per bunch ranged from 45-98 and the 10-fruit weight was 5.30g. Total carotenoid value was 2.01 mg/100g in the fruit. The fruits have appreciable amount of total soluble solid which could serve as a source of energy. Serendipity berry fruits compared relatively with other fruits used in the fruit industry. © JASEMen_US
dc.identifier.citation10 Abiodun, O.A., Akinoso R. & Oluoti, J.O. (2014): Changes in functional and pasting properties of trifoliate yam flour during storage. Journal of Applied Sciences & Environmental Management. 18 (2): 327-330. Published by Department of Pure and Industrial Chemistry, Faculty of Science, University of Port Harcourt, Nigeria.en_US
dc.identifier.urihttp://hdl.handle.net/123456789/569
dc.language.isoenen_US
dc.publisherDepartment of Pure and Industrial Chemistry, Faculty of Science, University of Port Harcourt, Nigeria.en_US
dc.subjectCarotenoidsen_US
dc.subjectFruiten_US
dc.subjectPhysico-chemical propertiesen_US
dc.subjectSerendipity berryen_US
dc.titleChanges in functional and pasting properties of trifoliate yam flour during storageen_US
dc.typeArticleen_US

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