Assessment of biochemical, cooking, sensory and textural properties of the boiled food product of white yam (<i>D. rotundata</i>) genotypes grown at different locations.

The analysis of variance for the biochemical composition also shows that both clones and location showed a highly significant effect (p ≤ 0.001) on the biochemical composition except ash content which is slightly significant at p ≤ 0.05.

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