Dickson, Gerna

Idoko, Felicia Adiza

Momoh, Clement

Ugbedeojo, Ameh Elijah

English

In this study, flours prepared from white yam and water yam tubers were treated using gamma-irradiation at 0, 0.15 kGy and 2 kGy dosages, giving rise to four samples. The samples were analysed for functional, pasting and microbiological properties using standard analytical methods. The functional properties of the flour samples showed significant differences (plt;0.05) for irradiated samples

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Effect of Gamma Irradiation on the Pasting, Functional and Microbial Properties of Flours from white Yam (Dioscorea rotundata) and Water Yam (Diocorea alata)

https://pure.ulster.ac.uk/files/128240083/document.pdf

Effect of Gamma Irradiation on the Pasting, Functional and Microbial Properties of Flours from white Yam (Dioscorea rotundata) and Water Yam (Diocorea alata)

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