Sensory and Instrumental Texture Profiling of Yellow-fleshed Plantain Flour Cooked Paste Produced from Different Varieties
| cg.contact | w.awoyale@cgiar.org | en_US |
| cg.contributor.center | Bioversity International - Bioversity | en_US |
| cg.contributor.center | International Center for Tropical Agriculture - CIAT | en_US |
| cg.contributor.center | International Institute of Tropical Agriculture - IITA | en_US |
| cg.contributor.center | International Potato Center - CIP | en_US |
| cg.contributor.center | The French Agricultural Research Center for International Development - CIRAD | en_US |
| cg.contributor.center | Ngaoundéré University | en_US |
| cg.contributor.crp | CGIAR Research Program on Roots, Tubers and Bananas - RTB | en_US |
| cg.contributor.crp | Resilient Agrifood Systems - RAFS | en_US |
| cg.contributor.funder | Not Applicable | en_US |
| cg.contributor.project-lead-institute | International Institute of Tropical Agriculture - IITA | en_US |
| cg.coverage.end-date | 2021-12-31 | en_US |
| cg.coverage.start-date | 2017-01-01 | en_US |
| cg.creator.id | Awoyale, Wasiu: 0000-0002-3635-1414 | en_US |
| cg.creator.id | Alamu, Emmanuel: 0000-0001-6263-1359 | en_US |
| cg.subject.actionArea | Resilient Agrifood Systems | en_US |
| cg.subject.agrovoc | varieties | en_US |
| cg.subject.agrovoc | texture | en_US |
| cg.subject.agrovoc | poverty reduction | en_US |
| cg.subject.agrovoc | acceptability | en_US |
| cg.subject.agrovoc | goal 2 zero hunger | en_US |
| cg.subject.agrovoc | banana | en_US |
| cg.subject.impactArea | Poverty reduction, livelihoods and jobs | en_US |
| cg.subject.sdg | SDG 2 - Zero hunger | en_US |
| dc.contributor | Maziya-Dixon, Busie | en_US |
| dc.contributor | Alamu, Emmanuel | en_US |
| dc.contributor | Adesokan, Michael | en_US |
| dc.contributor | Oyedele, Hakeem | en_US |
| dc.contributor | Ayodele Adekemi, Adenitan | en_US |
| dc.creator | Awoyale, Wasiu | en_US |
| dc.date.accessioned | 2021-12-21T18:28:41Z | |
| dc.date.available | 2021-12-21T18:28:41Z | |
| dc.description.abstract | The aim of this study is to assess the effect of different packaging materials and storage periods on the sensory and instrumental texture attributes of amala prepared from different plantain flour. | en_US |
| dc.format | en_US | |
| dc.identifier | https://mel.cgiar.org/reporting/downloadmelspace/hash/c73e1a1e0a3c21562506d8f12ac7f4f2/v/acaed7b897ef3da98b3efda2a9e6d704 | en_US |
| dc.identifier.citation | Wasiu Awoyale, Busie Maziya-Dixon, Emmanuel Alamu, Michael Adesokan, Hakeem Oyedele, Adenitan Ayodele Adekemi. (1/1/2017). Sensory and Instrumental Texture Profiling of Yellow-fleshed Plantain Flour Cooked Paste Produced from Different Varieties. Ibadan, Nigeria: International Institute of Tropical Agriculture (IITA). | en_US |
| dc.identifier.status | Open access | en_US |
| dc.identifier.uri | https://hdl.handle.net/20.500.11766/66640 | |
| dc.language | en | en_US |
| dc.publisher | International Institute of Tropical Agriculture (IITA) | en_US |
| dc.rights | Copyrighted; all rights reserved | en_US |
| dc.subject | resilient agrifood systems | en_US |
| dc.title | Sensory and Instrumental Texture Profiling of Yellow-fleshed Plantain Flour Cooked Paste Produced from Different Varieties | en_US |
| dc.type | Internal Report | en_US |
| dcterms.available | 2017-01-01 | en_US |