Laurenda Honfozo on Muck Rack

Laurenda Honfozo

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Articles

Characterizing quality traits of boiled yam: texture and taste for enhanced breeding efficiency and impact

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By Laurent Adinsi, Alexandre Bouniol, Imayath Djibri-Moussa, Laurenda Honfozo
| Wiley Online Library Verified
INTRODUCTION In West Africa, boiled yam may be either an end-product or an intermediate product in pounded yam processing. Its simple preparation involves peeling, slicing and boiling.1 All yam varieties can be boiled but not all of them exhibit the high-quality characteristics expected by consumers.
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