Publications

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retention of iron and zinc in yam flour and boiled yam processed from white yam (d. rotundata) varieties.this study investigated the impact of processing on retention of iron and zinc in d. rotundata. fresh tubers were processed into boiled yam and yam flour and analyzed for zinc, iron, and physicochemical properties. percent true retention (%tr) was assessed using paired samples and a formula that compensated for loss or gain of moisture and soluble solids. the retention of iron ranged from 55.5% to 98.7% in boiled yam and 25.2% to 54.9% in yam flour; retention of zinc ranged from 49.3% to 97.5% i ...201728572955
effect of water yam (dioscoreaalata) flour fortified with distiller's spent grain on nutritional, chemical, and functional properties.it was envisaged that the inclusion of treated distiller's spent grain (dsg) to yam flour might increase its nutritional value, with the aim of reducing nutritional diseases in communities consuming yam as a staple. hence, yam flour was fortified with dsg at 5-35%. the effects of this fortification on the nutritional, chemical, and functional properties of yam flour were investigated. the result showed a significant increase (p ≤ 0.001) in fat, ash, protein, total amino acids, total dietary fibe ...201626788307
recrystallization of starches by hydrothermal treatment: digestibility, structural, and physicochemical properties.gelatinized starches were recrystallized under hydrothermal treatment and their properties were characterized by x-ray diffractometry, solid-state (13)c cross-polarization and magic-angle spinning nuclear magnetic resonance, differential scanning calorimetry, gel-permeation chromatography, high-performance anion-exchange chromatography using pulsed amperomeric detection, high-performance size-exclusion chromatography with attached multiangle laser light scattering and refractive index detectors, ...201526604340
hydrothermal treatment of water yam starch in a non-granular state: slowly digestible starch content and structural characteristics.gelatinized water yam starch was subjected to hydrothermal treatment (25, 30, and 35% moisture content for 1, 8, 16, and 24 h at 100 °c) and characterized by x-ray diffractometry, solid-state ¹³c cross-polarization and magic-angle spinning nuclear magnetic resonance, differential scanning calorimetry, and digestibility analysis. the slowly digestible starch (sds) content of the starch treated at 30% moisture content for 24 h reached 49.1%, 31.9% higher than that of the control starch. the b-type ...201222582811
characterization of acid modified dioscorea starches as direct compression excipient.starches obtained from four different dioscorea species namely white (d. rotundata), bitter (d. dumetorum), chinese (d. oppositifolia) and water yam (d. alata), were modified by acid hydrolysis and the physicochemical, material and tablet formation properties of the starches were investigated with the aim of determining their usefulness as a direct compression excipient in pharmaceutical tablets. the results obtained indicate that the physicochemical, material and tablet properties of the acid m ...200919519180
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