Abstract
Ten varieties of yam representing two species (Dioscorea alata and Dioscorea esculenta) were processed into yam flakes by previously described methods. The varieties differed in many characteristics that influenced ease of processing and final quality of the product. Large and irregularly shaped tubers could not be cleaned and peeled easily. Pigments influenced color of the product. Total solids and free starch content did not influence quality. Two varieties of D. alata (Prolific and Seal Top) yielded flakes which were rated about as high as Florido, the control. The only variety of D. esculenta (Pana) tested could not be adequately processed because it caramelized, preventing the flake-producing process.
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