Development of new value-added products of yams and cassava and data collection and analysis for commercial viability: final consultancy report

Abstract

The consultancy consisted of seven major work packages. These included a consultative meeting of all the consulting partners to discuss work packages, time schedules and budget. An interphase meeting was conducted for all consulting partners to address all work packages issues with emphases on sensory analysis of all the developed products. Product development resulted in three products of pre-cooked vacuum packaged yam (frozen yam), yam-legume flour and yam chips. The three developed products were sensory analyzed by a panel of judges. Enumerators were trained to conduct a demonstration campaign of the selected products. Data from the demonstration campaign were analyzed and presented at a CSIR-FRI/MiRI workshop held at STEPRI