Correlation of the textural attributes and consumer acceptability of ojojo as influenced by different frying temperatures and times
| dc.contributor.author | Wasiu Awoyale, Lateefat O. Saliu and Kazeem K. Olatoye | |
| dc.date.accessioned | 2023-07-14T08:06:56Z | |
| dc.date.available | 2023-07-14T08:06:56Z | |
| dc.date.issued | 2023-06-14 | |
| dc.description.abstract | No attention has been given to the frying temperature and time of Ojojo-a fried Dioscorea alata ball, as they affect the textural attributes, thus, the need for this study. The Dioscorea alata tuber was processed into flour and then to Ojojo using different frying temperatures and times (180°C for 4 minutes, 160°C for 3 minutes and 170°C for 5 minutes), and the Dioscorea alata yam Ojojo was used as the control sample. The consumer preference for the Ojojo produced from the frying temperature and time of 170oC for 5 minutes compared to the control sample in all the locations may be attributed to the hardness and adhesiveness of the Ojojo. Therefore, Dioscorea alata tuber can be processed into flour and used for the production of Ojojo at a frying temperature and time of 170oC for 5 minutes, to reduce the drudgery involved in the use of Dioscorea alata yam tuber. | |
| dc.description.sponsorship | Undergraduate student project work | |
| dc.identifier.other | https://www.researchgate.net/publication/372221090_Correlation_of_the_textural_attributes_and_consumer_acceptability_of_ojojo_as_influenced_by_different_frying_temperatures_and_times | |
| dc.identifier.uri | https://kwasuspace.kwasu.edu.ng/handle/123456789/193 | |
| dc.language.iso | en | |
| dc.publisher | Nigeria Institute of Food Sciencew & Technology | |
| dc.relation.ispartofseries | 9 | |
| dc.title | Correlation of the textural attributes and consumer acceptability of ojojo as influenced by different frying temperatures and times | |
| dc.type | Presentation |