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Effect of processing method on physico-chemical and functional properties of two fonio (Digitaria exilis) landraces
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View Archive Info| Field | Value | |
| Title |
Effect of processing method on physico-chemical and functional properties of two fonio (Digitaria exilis) landraces
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| Creator |
Ballogou, V.Y.
Sagbo, F.S. Soumanou, M.M. Manful, J.T. Toukourou, F. Hounhouigan, Joseph D. |
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| Subject |
fonio
landraces processing |
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| Description |
In West Africa, landraces or local varieties of fonio are processed into many products by women using small processing units and marketed locally as well as exported to Europe and the United States. The objective of this study was to evaluate the effect of processing methods, namely parboiling, precooking and roasting on the physico-chemical and functional properties of two mainly preferred fonio landraces (Iporhouwan and Namba) by consumers. Results showed that the physico-chemical characteristics and most functional properties were significantly (P
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| Date |
2015-03
2021-11-09T09:39:44Z 2021-11-09T09:39:44Z |
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| Type |
Journal Article
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| Identifier |
Ballogou, V.Y. Sagbo, F.S. Soumanou, M.M. Manful, J.T. Toukourou, F. Hounhouigan, J.D.Effect of processing method on physico-chemical and functional properties of two fonio (Digitaria exilis) landraces.Journal of Food Science and Technology.2013, Volume 52, Issue 3:1570-1577.
0022-1155 0975-8402 https://hdl.handle.net/10568/115906 https://doi.org/10.1007/s13197-013-1150-4 |
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| Language |
en
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| Rights |
Other
Limited Access |
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| Format |
1570-1577
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| Publisher |
Springer Science and Business Media LLC
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| Source |
Journal of Food Science and Technology
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