Response Surface Methodology for Studying Effects of Pre-Processing Treatments and Processing Time on the Microbial and Sensory Qualities of Cocoyam (Xanthosoma sagittifolium) Leaves During Canning
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2014 - RSM for Studying Effects of Pre-processing treatments on Quality of Cocoyam Leaves during Canning - JNHFE 2014.pdf
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2 MB)
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| Upload date | 07 May 2015 |
| Contributor | Anthony Adu-Gyamfi |
| Keywords | cocoyam,treatment,microbial, |
| Release date | 07/05/2015 |
| # | File name | Contributor | Upload date | Size | Content type |
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| 1 | 2014 - RSM for Studying Effects of Pre-processing treatments on Quality of Cocoyam Leaves during Canning - JNHFE 2014.pdf (current) | Anthony Adu-Gyamfi | 07 May 2015 | 2 MB |
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Cocoyam (Xanthosoma sagittifolium) leaves are one of the most commonly consumed green leafy vegetables in West Africa and form an important part of the diet of the populace. The crop is also grown and eaten in other African countries such as Gabon and Cameroon.