White yam was fortified with cassava and plantain flours to develop a traditional food called ‘amala’. The fortified amala were subjected to organoleptic and chemical evaluations. Results showed that the protein and water absorption capacity of the fortified amala increased significantly. The panelists found yam fortified with plantain more acceptable. The samples stored in the refrigerator produced low pH values, remained fresh and maintained their attractive organoleptic attributes for a longer period than those stored at the room temperature.

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