In this study, flours prepared from white yam and water yam tubers were treated using gamma-irradiation at 0, 0.15 kGy and 2 kGy dosages, giving rise to four samples. The samples were analysed for functional, pasting and microbiological properties using standard analytical methods. The functional properties of the flour samples showed significant differences (plt;0.05) for irradiated samples.
|Number of pages||6|
|Journal||Global Journal of Medical Research|
|Early online date||15 Jan 2020|
|Publication status||Published online - 15 Jan 2020|