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Issue 5 (2) 2006 pp. 127-133

Francis Olawale Abulude, Victoria Abimbola Ojediran

Development and quality evaluation of fortified „Amala”

Abstract White yam was fortified with cassava and plantain flours to develop a traditional food called ‘amala’. The fortified amala were subjected to organoleptic and chemical evaluations. Results showed that the protein and water absorption capacity of the fortified amala increased significantly. The panelists found yam fortified with plantain more acceptable. The samples stored in the refrigerator produced low pH values, remained fresh and maintained their attractive organoleptic attributes for a longer period than those stored at the room temperature.
Keywords: development, quality, fortified, ‘amala’, plantain, cassava, yam
pub/.pdf Full text available in english in Adobe Acrobat format:
http://www.food.actapol.net/issue2/volume/12_2_2006.pdf

For citation:

MLA Abulude, Francis Olawale, and Victoria Abimbola Ojediran. "Development and quality evaluation of fortified „Amala”." Acta Sci.Pol. Technol. Aliment. 5.2 (2006): 127-133.
APA Olawale Abulude F., Abimbola Ojediran V. (2006). Development and quality evaluation of fortified „Amala”. Acta Sci.Pol. Technol. Aliment. 5 (2), 127-133
ISO 690 ABULUDE, Francis Olawale, OJEDIRAN, Victoria Abimbola. Development and quality evaluation of fortified „Amala”. Acta Sci.Pol. Technol. Aliment., 2006, 5.2: 127-133.