Abstract

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 (p<0.05) for irradiated samples.

How to Cite
ELIJAH UGBEDEOJO, MOMOH CLEMENT OWOICHO, GERNA DICKSON, FELICIA ADIZA IDOKO, Ameh. Effect of Gamma Irradiation on the Pasting, Functional and Microbial Properties of Flours from White Yam (Dioscorea rotundata) and Water Yam (Diocorea alata). Global Journal of Medical Research, [S.l.], dec. 2020. ISSN 2249-4618. Available at: <https://medicalresearchjournal.org/index.php/GJMR/article/view/2330>. Date accessed: 11 may 2021.


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