Yam pectin and textural characteristics: a preliminary study

Liticia Effah-Manua Department of Food Science and Technology, Ho Technical University, Ho, Ghana;b Postharvest and Nutrition Laboratory, International Institute of Tropical Agriculture (IITA), Ibadan, NigeriaCorrespondence[email protected]

https://orcid.org/0000-0003-2896-9916

Bussie Maziya-Dixonb Postharvest and Nutrition Laboratory, International Institute of Tropical Agriculture (IITA), Ibadan, Nigeria

https://orcid.org/0000-0003-2014-2201

Faustina D. Wireko-Manuc Department of Food Science and Technology, Kwame Nkrumah University of Science and Technology, Kumasi, Ghana

https://orcid.org/0000-0002-5020-6299

Jacob K. Agbenorhevic Department of Food Science and Technology, Kwame Nkrumah University of Science and Technology, Kumasi, Ghana

https://orcid.org/0000-0002-8516-7656

Ibok Oduroc Department of Food Science and Technology, Kwame Nkrumah University of Science and Technology, Kumasi, Ghana

https://orcid.org/0000-0003-3731-2684

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Oluwatoyin Ayetigbo, Santiago Arufe, Antonin Kouassi, Laurent Adinsi, Michael Adesokan, Andres Escobar, Luis Fernando Delgado, Abiola Tanimola, Oluyinka Oroniran, Cédric Kendine Vepowo, Mariam Nakitto, Elizabeth Khakasa, Ugo Chijioke, Kephas Nowakunda, Gérard Ngoh Newilah, Bolanle Otegbayo, Noel Akissoe, Mathieu Lechaudel, Thierry Tran, Emmanuel Oladeji Alamu, Busie Maziya‐Dixon, Christian Mestres & Dominique Dufour. (2023) Review of instrumental texture measurements as phenotypic tool to assess textural diversity of root, tuber and banana food products. Journal of the Science of Food and Agriculture 104:8, pages 4527-4539.
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Dominique Rinaldo, Agnès Rolland‐Sabaté, David Lange & Dalila Pétro. (2023) Varietal and environmental influences on organoleptic and cooking quality of water yam ( Dioscorea alata ) landraces . Journal of the Science of Food and Agriculture 104:8, pages 4729-4737.
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Bolanle Otegbayo, Oroniran Oluyinka, Abiola R. Tanimola, Fawehinmi Bisi, Alamu Ayomide, Bolaji Tomilola, Tessy Madu, Benjamin Okoye, Ugo Chijioke, Miriam Ofoeze, Emmanuel Oladeji Alamu, Michael Adesokan, Oluwatoyin Ayetigbo, Alexandre Bouniol, Imayath DJibril‐Mousa, Laurent Adinsi, Noël Akissoe, Denis Cornet, Parterne Agre, Asrat Asfaw, Jude Obidiegwu & Busie Maziya‐Dixon. (2023) Food quality profile of pounded yam and implications for yam breeding. Journal of the Science of Food and Agriculture 104:8, pages 4635-4651.
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Santiago Arufe, Oluwatoyin Ayetigbo, Romain Domingo, Laurent Adinsi, M. Imayath Djibril Moussa, Laurenda Honfozo, Noël H. Akissoé, Alexandre Bouniol & Christian Mestres. (2023) Instrumental procedures to assess the extensibility of pounded yam and relationship with sensory stretchability and consumer preferences. Journal of the Science of Food and Agriculture 104:8, pages 4738-4745.
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Nneka R. Okereke & Chukwuemeka K. Nkere. 2023. Utilization of Pectin in the Food and Drug Industries. Utilization of Pectin in the Food and Drug Industries.

Liticia Effah-Manu, Faustina D. Wireko-Manu, Jacob K. Agbenorhevi, Busie Maziya-Dixon & Ibok N. Oduro. (2023) Gender-Disaggregated Consumer Testing and Descriptive Sensory Analysis of Local and New Yam Varieties. Foods 12:3, pages 537.
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Yam pectin and textural characteristics: a preliminary study

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Yam pectin and textural characteristics: a preliminary study

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