Development of Standard Operating Protocol/Procedures (SOP) for Colour Measurement in Fresh Yam (Dioscorea Sp.) and Fresh cassava (Manihot esculenta) using Chromameter
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Emmanuel Alamu. (28/10/2021). Development of Standard Operating Protocol/Procedures (SOP) for Colour Measurement in Fresh Yam (Dioscorea Sp. ) and Fresh cassava (Manihot esculenta) using Chromameter. Ibadan, Nigeria: International Institute of Tropical Agriculture (IITA).
The measurement of Colour could be determined by human vision, which could be subjective. Thus, colour measurement using the instrument is recommended. Colour can be correlated with other quality attributes such as sensory, nutritional, and visual or non-visual defects. Enzymatic browning of yam caused by the oxidation of phenols by polyphenol oxidases and peroxidases is a common phenomenon associated with yam discolouration during injury or processing at low temperature. The extent of this discolouration is determined by the L*, a* and b* values of measurement using the Chromameter.
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