Abstract
ABSTRACTThe effects of natural fermentation on chemical and physical composition of tubers (Dioscorea rotundata) for flour production were studied. A fission yeast isolated from palmwine was evaluated as inoculum for fermenting yam samples. Tubers were blanched (10 and 20 min at 70°C) before fermentation for 96 hr at 30°C. Acid production and pH changes varied with time and were influenced by availability of fermentable sugars. Fermented products, including samples inoculated with yeasts, had higher protein values. Blanching and fermentation improved color and texture, producing flours with acceptable sensory qualities after 48 hr. Fermentation offers potential for preservation and improvement in quality of yam flour.
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