Skip To Main Content
Oluyinka Oroniran on Muck Rack

Oluyinka Oroniran

As seen in: Wiley Online Library
Is this you? As a journalist, you can create a free Muck Rack account to customize your profile, list your contact preferences, and upload a portfolio of your best work. Claim your profile

Get in touch with Oluyinka

Contact Oluyinka, search articles and posts on X, monitor coverage, and track replies from one place.

Learn more about Muck Rack

Actions

Share this page

Is this you?

As a journalist, you can create a free Muck Rack account to customize your profile, list your contact preferences, and upload a portfolio of your best work.
Claim your profile

Articles

Annealing-Induced Modifications in Yam Starches: Implications for Fermented Yam Flour ( Elubo ) and Textural Quality of Named Indigenous Yam Food Product— Amala

|
By Abiola Tanimola, Oluyinka Oroniran, Ayomide Alamu
| Wiley Online Library Verified
1 Introduction Yam is a starchy carbohydrate crop. It is an important source of nutritional energy for the majority of people in the sub-Saharan African region. Yams are of cultural, economic and nutritional importance because they produce edible starchy storage tubers (Otegbayo et al. 2021; Honfozo et al. 2020). There are more than 600 species of yams, out of which six are socially and economically important in terms of food, cash and medicine in West Africa. This includes D. rotundata (white yam), D.
Open in Who Shared Issue with article?
See all 1 articles