Dataset / Tabular

Instrumental textural data for uniaxial extensibility of Pounded Yam in Nigeria

author(s) Otegbayo, Bolanle
from French Agricultural Research Centre for International Development (CIRAD)
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themes
regions
  • Western Africa
  • Sub-Saharan Africa
  • Africa
  • World
  • Middle Africa
citation

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Abstract

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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