Instrumental textural data for uniaxial extensibility of Pounded Yam in Nigeria
Pounded yam is a glutinous dough product made from yam tubers often consumed in bolus form along with stews or soups. It is considered a common cuisine in West Africa in countries like Nigeria, Benin, Ghana, Cameroon and Ivory Coast. Pounded yam is prepared by peeling mature yams, washing, dicing, cooking, and pounding into a uniform consistency. Traditional consumers prefer a sufficiently doughy, stretchable, mouldable, and acceptably firm pounded yam. <br><br>This file contains spectral and laboratory data for uniaxial extensibility of Pounded Yam that was collected by Bowen University team in Nigeria following <a href="https://doi.org/10.18167/agritrop/00684">standard operating procedure</a>.
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| Format: | Instrumental Texture Data biblioteca |
| Language: | English |
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CIRAD Dataverse
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| Subjects: | Agricultural Sciences, Instrumental textural analysis, Texture, Extensibility, Yam, Pounded yam, Food analysis, |
| Online Access: | https://doi.org/10.18167/DVN1/KLXCJQ |
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| Summary: | Pounded yam is a glutinous dough product made from yam tubers often consumed in bolus form along with stews or soups. It is considered a common cuisine in West Africa in countries like Nigeria, Benin, Ghana, Cameroon and Ivory Coast. Pounded yam is prepared by peeling mature yams, washing, dicing, cooking, and pounding into a uniform consistency. Traditional consumers prefer a sufficiently doughy, stretchable, mouldable, and acceptably firm pounded yam.
<br><br>This file contains spectral and laboratory data for uniaxial extensibility of Pounded Yam that was collected by Bowen University team in Nigeria following <a href="https://doi.org/10.18167/agritrop/00684">standard operating procedure</a>. |
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