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COMPOSITION AND PHYSICO‐CHEMICAL PROPERTIES OF YAM ( DIOSCOREA SPECIES) FLOUR PREPARED USING DIFFERENT PROCESSES
Author(s) -
KAMENAN A.,
BEUCHAT L.R.,
CHINNAN M.S.,
HEATON E.K.
Publication year - 1987
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/j.1745-4549.1987.tb00056.x
Subject(s) - dioscorea , food science , drum , raw material , dioscorea rotundata , chemistry , mathematics , pulp and paper industry , materials science , botany , biology , engineering , medicine , alternative medicine , organic chemistry , pathology , mechanical engineering
ABSTRACT Five processes were evaluated for producing flour from yam (Dioscorea) tubers. Variations in processes included drying raw peeled slices of tubers in a forced‐air oven, a solar dryer and a drum dryer before milling. Tubers, both peeled and unpeeled, were also boiled before drying in an oven and milling. Flours with acceptable sensory qualities were produced using all test procedures; however, considering the need for human and mechanical energy input, flours produced from raw tubers involving oven‐ or solar‐drying appear to be most practical for application in developing countries where yam tubers are an integral part of the human diet .