Research Article
Quality Characteristics of Processed Flours from Trifoliate Yam (Dioscorea dumetorum) as Influenced by Steeping and Boiling in Varying Concentration of Trona Solution over Time
Department of Food Science and Technology, Federal University of Technology, PMB 1526 Owerri, Nigeria
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Chinyere I. Iwuoha
Department of Food Science and Technology, Federal University of Technology, PMB 1526 Owerri, Nigeria
Ngozika C. Onuegbu
Department of Food Science and Technology, Federal University of Technology, PMB 1526 Owerri, Nigeria
Chika C. Ogueke
Department of Food Science and Technology, Federal University of Technology, PMB 1526 Owerri, Nigeria
Justina N. Nwosu
Department of Food Science and Technology, Federal University of Technology, PMB 1526 Owerri, Nigeria