Effects of slice thickness and blanching time on the proximate properties of dried ground yam
2017
Adejori, E. A. | Fashina, A. B. | Akande, F. B.
Yam (Dioscorea spp.) is an important class of food that basically provides energy in thehuman diet in form of carbohydrate, some minerals and essential vitamins. Fresh yams aredifficult to store and are subjected to post harvest losses during storage. These losses serve asan impetus for processing this staple food into a product of longer shelf life. Therefore, yamtubers are usually processed into dried ground yam which invariably makes it more stablewith prolonged shelf life. The effect of blanching time and slice thickness on the proximateproperties of dried ground yam was investigated from ‘Ehuru’ (Dioscorea rotundata). Theyam was peeled, washed, sliced at 2, 3 and 4 mm thickness, blanched at 100oC for 5, 7 and 10minutes, dried at 65oC and milled into flour. The proximate analyses of the dried ground yamsamples were determined using (AOAC, 2005). A complete randomized design was used forthe experiment. The data generated were analysed using Analysis of Variance (ANOVA) at95 % confidence level, to know if there are significant differences between the values of theproximate analyses for each sample of dried ground yam and the means were separated usingDuncan Multiple Range Test. The results showed that blanching time and slice thickness hassignificant effect (P < 0.05) on the moisture content, crude protein, crude fat, crude fibre, ashcontent and carbohydrate of the dried ground yam.
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