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Please use this identifier to cite or link to this item: http://hdl.handle.net/123456789/9719

Title: Subjective and objective assessment of `agbelima' (cassava dough) quality
Authors: Dziedzoave, N.T.
Ellis, William Otto
Oldman, J.H.
Osei-Yaw, A.
Keywords: Kudeme
Cassava fermentation
Agbelima
Issue Date: 1999
Publisher: Food Control
Citation: Food Control 10 (1999) 63±67
Abstract: Investigation into developing quality speci®cations for agbelima ± a fermented cassava product ± led to the identi®cation of aroma, colour, smoothness, cohesiveness and sourness as ®ve attributes consumers and producers associate with good quality agbelima. A study was conducted to identify objective indicators of human evaluation of each attribute. The results showed signi ®cant di erences in total titratable acidity, pH, starch content, hot paste stability and colour attributes of the agbelima samples. It also showed more detectable di erences between agbelima samples when uncooked than when cooked. Objective indicators were identi®ed for three of the attributes ± namely colour, smoothness and sourness. The identi®ed indicators were b and C for colour, average particle size for smoothness and pH and total titratable acidity for sourness. These results are expected to aid in evaluating cassava varieties for processing into agbelima, and enhancing routine quality control activities. Ó 1999 Published by Elsevier Science Ltd. All rights reserved.
Description: This Article was published by Food Control 10 (1999) 63±67
URI: http://hdl.handle.net/123456789/9719
Appears in Collections:College of Science

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