African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 976

Full Length Research Paper

Application of wedge fracture test for texture analysis in boiled sweetpotato (Ipomoea batatas)

Linly Banda
  • Linly Banda
  • Department of Molecular Biology and Biotechnology, Pan African University Institute of Basic Science, Technology and Innovation, P. O. Box 62000 00200 Nairobi, Kenya.
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Mukani Moyo
  • Mukani Moyo
  • Food and Nutritional Evaluation Laboratory, International Potato Center, sub-Saharan Regional Office, P. O. Box 25171 00603 Nairobi, Kenya.
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Mariam Nakitto
  • Mariam Nakitto
  • International Potato Center, Ntinda II Road, Plot 47, P. O. Box 22274 Kampala, Uganda.
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Jolien Swanckaert
  • Jolien Swanckaert
  • International Potato Center, Ntinda II Road, Plot 47, P. O. Box 22274 Kampala, Uganda.
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Arnold Onyango
  • Arnold Onyango
  • Department of Food Science, Jomo Kenyatta University of Agriculture and Technology, P. O. Box 62000 00200 Nairobi, Kenya.
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Esther Magiri
  • Esther Magiri
  • Dedan Kimathi University of Technology, Private Bag 10143 Dedan Kimathi, Nyeri, Kenya.
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Gordon McDougall
  • Gordon McDougall
  • Environmental and Biochemical Sciences, James Hutton Institute, Dundee DD2 5DA, Scotland.
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Laurence Ducreux
  • Laurence Ducreux
  • Cell and Molecular Sciences, James Hutton Institute, Dundee DD2 5DA, Scotland.
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Mark Taylor
  • Mark Taylor
  • Cell and Molecular Sciences, James Hutton Institute, Dundee DD2 5DA, Scotland.
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Tawanda Muzhingi
  • Tawanda Muzhingi
  • Food and Nutritional Evaluation Laboratory, International Potato Center, sub-Saharan Regional Office, P. O. Box 25171 00603 Nairobi, Kenya.
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  •  Received: 06 November 2020
  •  Accepted: 22 February 2021
  •  Published: 30 April 2021

Authors

Linly Banda
Department of Molecular Biology and Biotechnology, Pan African University Institute of Basic Science, Technology and Innovation, P. O. Box 62000 00200 Nairobi, Kenya.

Mukani Moyo
Food and Nutritional Evaluation Laboratory, International Potato Center, sub-Saharan Regional Office, P. O. Box 25171 00603 Nairobi, Kenya.

Mariam Nakitto
International Potato Center, Ntinda II Road, Plot 47, P. O. Box 22274 Kampala, Uganda.

Jolien Swanckaert
International Potato Center, Ntinda II Road, Plot 47, P. O. Box 22274 Kampala, Uganda.

Arnold Onyango
Department of Food Science, Jomo Kenyatta University of Agriculture and Technology, P. O. Box 62000 00200 Nairobi, Kenya.

Esther Magiri
Dedan Kimathi University of Technology, Private Bag 10143 Dedan Kimathi, Nyeri, Kenya.

Gordon McDougall
Environmental and Biochemical Sciences, James Hutton Institute, Dundee DD2 5DA, Scotland.

Laurence Ducreux
Cell and Molecular Sciences, James Hutton Institute, Dundee DD2 5DA, Scotland.

Mark Taylor
Cell and Molecular Sciences, James Hutton Institute, Dundee DD2 5DA, Scotland.

Tawanda Muzhingi
Food and Nutritional Evaluation Laboratory, International Potato Center, sub-Saharan Regional Office, P. O. Box 25171 00603 Nairobi, Kenya.

Corresponding Author Email: [email protected]



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This article is published under the terms of the Creative Commons Attribution License 4.0

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