Evaluation of traditional processing methods of Nami (Dioscorea hispida) in terms of chip quality, nutrient and dioscorine contents.
1993
Salda V.B. | Rodriguez F.M.
A comprehensive survey was done in 8 provinces in Northern Philippines to evaluate the indigenous processing methods for nami in terms of chip quality, nutrients and nutrient contents. Nutrient and dioscorine were analyzed following the processing stages of common brine soaking method and in chips produced from other detoxyfying methods. Weight, quality, nutrient and dioscorine contents of chips varied depending on the preserving, soaking and washing treatments used. Lowest percentage and whitish chip color was obtained from chips treated with 5 percent w/v of 80 percent proof gin while the rest were comparable. Poor quality with high dioscorine content was obtained in roasted tuber.
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