Correlation of the sensory attributes of thick yam paste ( amala ) and the functional and pasting properties of the flour as affected by storage periods and packaging materials

Abstract

Yam (Dioscorea species) is one of the extremely regarded food crops in tropical countries of West Africa; it is tightly integrated into the social, cultural, economic, and religious life of the people (Diop, 1998; Ferraro, Piccirillo, Tomlins, & Pintado, 2016). Yam is the second most essential tuber crop in Africa, with Nigeria producing about 34 million tonnes (Food and Agriculture Organization, 2000). Yam tuber is an essential source of carbohydrate and it is also a significant source of income in countries where they are planted. In 2007, 96% of the worldwide production of yam (52 million tons) was from Africa, while 94% of the yam was from West Africa, with Nigeria alone producing