[1] | Bawa, D., Dukrog, T. M. and Chikpah, S. K. (2013). Yam Germplasm: In Ghana - A Survey on storage and varietal properties of Dioscorea rotundata - alata in Northern Region of Ghana. International Journal of Scientific and Technology Research, 2(1): 170-175. |
|
[2] | Egbuonu, A. C. C., Nzewi, D. C. and Egbuonu, O. N. C. (2014). Functional properties of bitter yam (Dioscorea dumetorum) as influenced by soaking prior to oven-drying. American Journal of Food Technology, 9(2): 97-103. |
|
[3] | Ezeocha, V. C., ojimelukwe, P. C. and Onwuka, G. I. (2012). Effect of cooking on the nutritional and phytochemical components of trifoliate yam (Dioscorea dumetorum). Global Advanced Research Journal of Biochemistry and Bioinformatics, 1: 26-30. |
|
[4] | Abioye, V .F., Ogunlakin, G.O., Babarinde, G.O. and Adeoti, B. (2008), Effect of drying temperatures and yam slices thickness on the quality attributes of yam flour. Nigerian Food Journal, 26 (2): 270-271. |
|
[5] | Onuegbu, N.C., C.I. Iwuoha, C.I. Owuamanam and N.C. Ihediohanma, 2011. Effects of boiling solution (trona) concentration and time on the proximate composition and physico-chemical properties of flour from three-leaved yam (Dioscorea dumetorum pax) tubers. African Journal of Food Science, 5: 1-5. |
|
[6] | Medoua, G.N., I.L. Mbome, T. Agbor-Egbe and C.M.F. Mbofung, 2005. Study of the hard-to-cook property of stored yam tubers (Dioscorea dumetorum) and some determining biochemical factors. Food Research International, 38: 143-149. |
|
[7] | Alozie, Y., M. I., Akpanabiatu, E. U., Eyong, I. B., Umoh and G. Alozie, 2009. Amino acid composition of Dioscorea dumetorum varieties. Pakistan Journal of Nutrition, 8: 103-105. |
|
[8] | Owuamanam, C.I., C.I. Iwuoha, N.C. Onuegbu, C.C. Ogueke and J.N. Nwosu, 2013. Quality characteristics of processed flours from trifoliate yam (Dioscorea dumetorum) as influenced by steeping and boiling in varying concentration of trona solution over time. American Journal of Food Technology, 8: 162-172. |
|
[9] | AOAC (2010). Official Methods of Analysis, 15th ed. Association of Official Analytical Chemists, Washington D. C., USA. |
|
[10] | Prinyawiwakul, W., Mc Watters, k. H., Beuchat, L. R. and Philips, R. D. (1996b). Cowpea flour: potential ingredient in food products. CRC Critical Review in Food Science and Nutrition, 36 (5): 413-436. |
|
[11] | Enwere, N. J. (1998). Foods of Plant Origin. Afro-Orbis Publisher, Nsukka. pp. 133-166. |
|