Training on instrumental textural characterization of extensibility of eba and pounded yam. Biophysical Characterization of Quality Traits, WP2
The stretchability of Eba and pounded yam is a key textural attribute preferred as an acceptable quality parameter by consumers of Eba and pounded yam, respectively. The two new SOPs for determination of uniaxial extensibility and bi-extensional viscosity developed for pounded yam was adapted to determine the extensibility of pounded yam and Eba, respectively, as measured by the texture analyser instrument. The instrumental extensibility parameters will represent the sensory stretchability of Eba and pounded yam. The mission was conducted at International Institute of Tropical Agriculture (IITA), Ibadan, Nigeria between 26-30 September 2022, to train the IITA and the Faculty of Agricultural Sciences, University of Abomey Calavi (FSA-UAC), Benin teams to set up the texture analyser and measure bi-extensional viscosity of Eba using the lubricated squeezing flow (LSF) protocol; and to measure the extensibility of pounded yam using the uniaxial extensibility protocol. Some modifications were introduced in the protocols, specific to the food product profile of Eba, by changing test speed to 12mm/min and biaxial strain to 1.0. Statistical evaluations were presented to inform of the accuracy, repeatability, discriminability and best instrument measurement parameters of the protocols.
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| Format: | monograph biblioteca |
| Language: | eng |
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RTBfoods Project
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| Online Access: | http://agritrop.cirad.fr/603971/ http://agritrop.cirad.fr/603971/7/RTBfoods_Training_report_Textural%20characterization_Eba%20%26%20pounded%20yam_Nigeria_2022.pdf |
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