Evidence map›Paper›PMID 36478838›Full record

ArticleHeliyon2022

Assessment of biochemical, cooking, sensory and textural properties of the boiled food product of white yam (

Emmanuel Oladeji Alamu, Michael Adesokan, Wasiu Awoyale, Hakeem Oyedele, Según Fawole, Asrat Amele, Busie Maziya-Dixon

Open access · goldAbstract read
In one paragraph

Article in Heliyon, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.

0numbers the graph read from it
0cells of the map it votes in
4citing papers in PubMed
2.7field-weighted citation impact, top 9% of its field
1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

4 citing papers in PubMed, 20 citations in OpenAlex.

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4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

7 authors at 1 institution in 2 countries.

Emmanuel Oladeji AlamuFood and Nutrition Sciences Laboratory, International Institute of Tropical Agriculture, Southern Africa Research and Administration Hub (SARAH) Campus, Ngwerere Road, Kabangwe, Lusaka, Zambia.
Michael AdesokanFood and Nutrition Sciences Laboratory, International Institute of Tropical Agriculture (IITA), Oyo Road, Moniya, Ibadan, Nigeria.
Wasiu AwoyaleFood and Nutrition Sciences Laboratory, International Institute of Tropical Agriculture (IITA), Oyo Road, Moniya, Ibadan, Nigeria.
Hakeem OyedeleFood and Nutrition Sciences Laboratory, International Institute of Tropical Agriculture (IITA), Oyo Road, Moniya, Ibadan, Nigeria.
Según FawoleFood and Nutrition Sciences Laboratory, International Institute of Tropical Agriculture (IITA), Oyo Road, Moniya, Ibadan, Nigeria.
Asrat AmeleYam Breeding Unit, International Institute of Tropical Agriculture (IITA), Oyo Road, Moniya, Ibadan, Nigeria.
Busie Maziya-DixonFood and Nutrition Sciences Laboratory, International Institute of Tropical Agriculture (IITA), Oyo Road, Moniya, Ibadan, Nigeria.
International Institute of Tropical Agriculture · NG

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Specific biochemical properties and textural attributes determine the final quality and acceptability of yam food products. This study assessed the flour and cooking qualities (boiled yam) of sixteen elite white yam genotypes (

Indexed as

Biochemical propertiesBoiled white yamSensory propertiesTextural propertiesWater absorption

Identifiers

PMID36478838
PMCPMC9720516
OpenAlexW4310169441

What OpenQuestion holds

Textmetadata
LicenceCC BY-NC-ND
Read underepoch 390

Registered trials

None linked

Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.