Fried Yam Research Articles

Effects of Tuber Size and Section on the acceptability of foods from Integrated Nutrient Grown D. cayenensis

Yam (Dioscorea spp) is an important staple in Nigeria, valued for its high carbohydrate composition. Among the edible yam species, white yam is mostly used in traditional meals. The study investigated the effect of tuber size and section on the acceptability of foods produced from integrated nutrient grown yellow yam (D. cayenensis) species. Three different sizes (small, medium, and big) of D. cayenensis yams species grown by integrated nutrient were processed into different food forms (fried, boiled & pounded) using different sections (Apex, Middle and Distal). Forty (40) trained and semi trained taste panel members evaluated twenty seven (27) food samples produced from improved yellow yam species. Sensory evaluation results were, as follows, the boiled yam sample showed values ranging from 6.20 (Small size Apex) to 7.20 (big size middle); fried sample ranged from 6.20 (medium middle) to 7.70 for big Distal. The pounded yam form had a range of 4.0 (an unacceptable value) for medium base to 7.09 (big medium). Generally, boiled and fried yam samples produced from the different sizes and sections of the yellow yams were accepted by the taste panel members. Fried and the boiled yams from the middle sections were more preferred than yam samples produced from other regions. The middle section in all the sizes particularly the big size of the yellow yam was preferred for pounding. The yellow yam species is therefore, recommended for use especially, in the production of traditional foods for human consumption

EVALUATION OF LEVEL OF RANCIDITY OF EDIBLE OIL IN SOME FRIED SNACKS FOOD

This work evaluated the level of rancidity of edible oil in six (6) fried snacks food, namely, beans cake (Akara), groundnut cake (Kuli-kuli), bread buns, fried fish, fried yam chips and fried potatoes chips, purchased from hawkers in Wukari, Taraba State, Nigeria.. The rancidity indicators and their ranges in the samples obtained, include, Acid Value (4.10 – 6.90 mgKOH/g), Free Fatty Acid (2.05 – 3.45 mgKOH/g), Peroxide Value (12 – 46.60 mEq/kg), Moisture Content (4.00 – 44.30 %), Conductivity (0.14 – 1.58 µS/cm) and Viscosity (26.20 – 56.50 mm2/S). The results obtained suggested that the fried snacks foods contain hazardous secondary oxidative products, an implication that the oil in the food sample has become rancid and as such, unsafe for human consumption. The reason given for this is that the oil has been used for frying for too many times instead of the recommended two times. The values obtained in this study far exceeded the stipulated standard acceptable ranges given by WHO, FAO and INSO. It is therefore recommended that the public should be advised and educated that oil that has been used for frying twice should be discarded and not used again. Also, Policy makers and relevant authorities should develop a device for in-situ determination for checking of the quality of oil used for fried snacks food in restaurants without going to the laboratory.

Assessing The Acceptability of Packaged Yam Strips as Convenient Food

Purpose: The aim of the study was to process, package and store yam strips as frozen food for use as convenient food. Two cultivars of white yam (Discorea rotundata), were used for the study.
 Design/Methodology/Approach: The cultivars were processed into strips and packaged in a 1.5kg polyethylene bag which was designed and labelled for the purpose. The packaged product was frozen using an Ocean freezer at a temperature of -18oC for storage studies over four weeks at the chemistry laboratory of the CSIR- Food Research Institute Accra. The frozen yam strips were fried and presented to 50 evaluators every week for four weeks for assessment in order of preference concerning their sensory attributes (size, colour, aroma, taste, moistness, hardness, crispiness, sogginess and overall acceptability). Purposive and random sampling techniques were employed in selecting the respondents.
 Findings: The result of the sensory evaluation showed that fried yam strips were found to be acceptable as most of the evaluators indicated that they were satisfied.
 Research Limitation: Due to time factors and finance the laboratory analysis was carried out for only four weeks. However, it is ideal to conduct the storage studies over a year to determine the shelf life of the yam samples for at least one year.
 Practical implication: Hotels, restaurants, and takeaway food operators including domestic users can benefit a lot since the yam is minimally processed and require no preparation before frying. It saves time and labour.
 Social implication: The development of yam into a convenient food product and high-quality packaging can contribute immensely by adding value to the crop thereby increasing yam availability in all seasons. This can boost yam production and improve the livelihood of the people in rural and urban centres.
 Originality/Value: This study is the creative work of the authors and it has not been conducted and published by any Technical university in Ghana. We are in an era where consumer demand for minimally processed food is high and the need for reduced preparation and cooking time of food, it is becoming unattractive to sell whole yam tubers to the working class since the yam could be processed and used as convenient food.

Nutritional composition, anti‐nutritional properties, and sensory attributes of fried white yam (Dioscorea rotundata) slice as influenced by different pre‐treatment methods

AbstractThe study evaluated the effect of different pre‐treatments on nutritional composition, anti‐nutritional, and sensory attributes of fried white yam slices. Different four samples (fried boiled yam slice, fried boiled yam slice with wheat flour, fried soaked yam slice, and fried boiled yam slice with eggs) of fried yam slices were purchased from sellers in Gashua, Yobe state Nigeria and laboratory prepared fried yam slice sample which served as a control sample was used for the study. Proximate composition, mineral content, and anti‐nutritional properties of fried yam slices were analyzed using standard methods. The values obtained for proximate composition and mineral content were significantly different (p < .05). The values obtained for proximate composition ranged from 32.45–38.94%, 1.95–2.48%, 5.32–17.15%, 7.06–13.26%, 3.08–3.86%, and 30.82–47.70% for moisture, ash, crude protein, crude fat, crude fiber, and carbohydrate content, respectively, while the values of mineral content ranged from 257.48–829.98 mg/100 g, 20.22–65.17 mg/100 g, 55.51–178.94 mg/100 g, 8.25–26.58 mg/100 g, 0.64–2.06 mg/100 g, and 0.50–1.15 mg/100 g for potassium, calcium, phosphorus, magnesium, iron, and zinc content, respectively. Also, the values obtained for the anti‐nutritional properties ranged from 0.02–0.06 mg/100 g, 0.01–0.05 mg/100 g, 0.01–0.03 mg/100 g, and 0.02–0.05 mg/100 g for oxalate, phytate, tannin, and saponin content, respectively, while the mean sensory scores ranged from 6.60–8.40, 6.60–8.20, 6.80–8.20, 7.00–8.60, 6.40–8.00, and 6.80–8.40 for appearance, color, texture, aroma, taste, and overall acceptability, respectively. The study showed that the pre‐treatments increased the nutritional composition, drastically reduced the anti‐nutritional properties and sensory attributes of fried yam slice were accepted panelists.Novel impact statement In Nigeria, yam tuber usually fried after peeling, slicing, and washing with clean water. However, recently in Gashua, yam slices undergo some pre‐treatments before frying and such pre‐treatments include boiling, salting, dipping into egg, and wheat flour solutions. These pre‐treatments led to different processing of yam slices before frying. That is, peeled and washed yam slices usually soaked in salted water, boiled, boiled and dipped in egg emulsion, and boiled and dipped in wheat flour solution before frying. These pre‐treatments give four different fried yam slices which resulted in choice to the consumers and led to the increase in consumption of fried yam slices. Also, consumers only patronize the fried yam slice of their choice. In addition, fried yam slices which normally consumed as a snack now consumes as a meal especially as breakfast and lunch by consumers. The highest value for ash, protein potassium, calcium, phosphorus, magnesium, iron and zinc content was observed in fried yam slice with eggs. All the anti‐nutritional contents of fried yam slice were lower especially samples pre‐treated with boiled water before frying. Boiling and frying are more efficient in reducing the anti‐nutritional contents of yam. Fried boiled yam with egg had the highest mean sensory scores in terms appearance, color, aroma, taste, and overall acceptability. All the sensory attributes of four pre‐treatment fried yam slices were accepted by the panelists. The pre‐treatments increased the nutritional composition and drastically reduced the anti‐nutritional properties of fried yam slice.

Microbial and Physicochemical Screening of Ready to Eat Street Foods

Food samples: African salad, fried yam, fried potato, fried plantain, bole and suya meat retailed in three locations along Choba, Aluu and Alakahia were analyzed for their microbial load. Analysis of the food samples revealed Total viable count ranging from 3.8×107 cfu/g to 5.2×107 cfu/g (African salad), 2.6×107 cfu/g to 3.3×107 cfu/g (Bole), 3.0×107 cfu/g to 3.4×107 cfu/g (Plantain), 3.4×107 cfu/g to 3.6×107 cfu/g (Potato), 2.9×107 cfu/g to 3.3×107 cfu/g (Yam) and 4.8×107 cfu/g to 5.1×107 cfu/g (Suya meat) from the various locations. The organism isolated includes, Staphylococcus aureus (25%), Escherichia coli (25%), Pseudomonas (15%), Streptococcus (15%), Bacillus cereus (12%) and Salmonella spp (8%). The TVC count in these food samples exceeds the standard set by International Commission for Microbiology Specification for Food (ICMSF) for ready-to-eat food which states that TVC count between 0-107 cfu/g is acceptable, 104 to 105 cfu/g is tolerable and >107 cfu/g is unacceptable. Therefore, these foods are not bacteriologically fit for consumption. The occurrence of these bacterial isolates in the foods constitutes public health risk to consumers as these pathogens have been associated with foodborne infections Therefore, government should enforce strong food safety regulations for street foods vendors. In addition, street food vendors need to be educated on food safety and hygienic practices

Street food as potential sources of covid-19 disease propagation in central and West Africa: A short review

In December 2019, a local pneumonia outbreak of initially unknown cause was detected in Wuhan (Hubei, China) and was quickly determined to be caused by a novel coronavirus, named severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2). This pandemic spread very quickly around the world and has begun its proliferation in Africa. Respect of hygienic rules is one of the best preventive methods. This study explored street ready to eat foods as potential vehicle of human contamination with SARSCoV-2. For this, a bibliographic search was carried out from March 15 to December 7, 2020. From the results, it is well known that the transmission of the coronavirus by direct digestive route is ruled out for now. However, some studies are trying to demonstrate gastrointestinal manifestations and potential fecal-oral transmission of the virus. So ready to eat foods such as fruits and vegetables, bread, chips, donut, gari, snacks, homemade yogurt, cake, fried yam, roasted products, kilichi, ... etc. should get particular attention due to potential risk of contamination by manipulators during conditioning and packaging, to prevent the proliferation of the virus. It then becomes urgent to engage the population’s attention concerning what and where they eat.

A Postcolonial Approach to Abduction in Indigenous Folksongs

AbstractFolklore in Africa harbours ample records of the forceful migration of folks from the continent to the new world. Two prominent Ifa verses record this untoward development. What may not be in the public domain, however, is the record of the scars, and the amount of tears, wailing and pains that the dislocation might have caused folks on account of their estrangement from their loved ones. Record of the moment and pains of forceful severance from siblings, parents and ancestral roots may have been captured in two oral records subsisting in relevant axioms and tales of the unforgettable onslaught. The first arising from the moment of despair was that the pain of a dead child would be easier to bear and forgotten than the anxiety surrounding the whereabouts of a missing child and the disappearance of two sisters in one fell swoop leaving traces of an unfinished piece of fried yam and another uneaten yam on fire that they were preparing for breakfast prelude to the onslaught as well as the soul searing songs they rendered while being captured by two different marauders. Using a combination of postcolonialism and semiotic, the paper sets out to unravel the pains and despair of estrangement and complement same with the history of slave trade, concluding that man’s inhumanity to man has been a recurring decimal in the record of time.

Effect of okra pectin on the quality and consumer acceptability of tigernut milk and fried yam

The objective of this study was to investigate the effect of okra pectin as a stabilizer and a texturizer on the quality and consumer acceptability of tigernut milk and fried yam, respectively. Okr...

A comparative assessment of nutrients and anti-nutrients contents of varieties of fried yam (<i>Dioscorea specie</i>) commonly consumed in Nigeria

There is limited information on nutrients composition of Nigerian foods. As a result, nutrients intake from Nigerian foods is in most cases estimated using foreign food composition tables. This research determined and compared proximate composition, minerals and anti-nutrients in pre- boiled fried New and old White Yam ( Dioscorea rotundata ), Water Yam ( Dioscorea alata ) and Yellow Yam ( Dioscorea cayenensis ) purchased at Yankura market, Kano, Northwestern Nigeria. Samples were peeled, boiled and fried. Fried yam samples were analysed for moisture, protein, carbohydrate, fat, ash, fiber and mineral contents using methods of the Association of Official Analytical Chemist. Phytate and cyanide were estimated bytitration. Results were analyzed using ANOVA in GraphPad Instat software. New White Yam exhibited significantly (P<0.05) higher content in moisture (52.5 ± 8.40 g/100g), fiber (2.0 ± 0.02 g/100g), calcium (13.7 ± 0.5 mg/100g); lower concentration of phytate (11.3 ± 0.08 mg/kg) and moderate concentrations of other parameters studied. Water yam contains significantly (P<0.05) higher protein (5.77 ± 0.2 %), potassium (683 ± 3.6 mg/100g) and moderate amount of other parameters studied. Yellow Yam contains significantly (P<0.05) higher magnesium (16.3 ± 1.52 mg/100g), phytate (31.2 ± 0.40 mg), lower fiber (0.9 ± 0.03 g/100g) and moderate amount of other parameters. Old White Yam contains significantly (P<0.05) higher carbohydrate (37.47 ± 0.5 g/100g), lower cyanide (3.2 ± 0.15 mg/kg) and moderate amount of other parameters studied. The fried yam samples studied have variable amount of nutrients and anti-nutrients. Apart from being excellent energy sources, all yam samples studied could contribute to intake of micronutrients. Keywords: Fried yam, proximate content, micronutrients, anti-nutrients

A Comparative Quality Evaluation of White Yam (Dioscorea Rotundata) and Water Yam (Dioscorea Alata) Chips as African Fries

This study was conducted to evaluate the quality characteristics of Dioscorea rotundata and Dioscorea alata as alternative to potato in French fries production and effect of frying time on the quality index and acceptability of resultant yam chips. The yam chips were pretreated by blanching for 10minutes at 90o C, and soaking in 5% citric and sodium metabisulphite acid solution for a period of 30minutes. The treated blanched yam chips were deep fried at 170o C for 21 minutes, but the chips were withdrawn at intervals of 3minutes to determine the moisture content, textural properties and sensory attributes of the chips. The proximate composition of the fried chips was evaluated using established procedures of the Association of Official Analytical Chemists (AOAC). The textural properties such as Peak force and deformation at break of the deep fried chips were determined using a Universal Instron testing machine.The fried yam chips were subjected to sensory analyses (colour, crispiness, mouthfeel, taste, overall acceptability) using a 9- point Hedonic scale. Data obtained were subjected to Analysis of Variance ANOVA and means separated by Duncan Multiple Range test. The result of the proximate analysis on the two varieties of raw yam tubers showed that wateryam (D.alata ) had a significant (p&gt;0.05) higher moisture content (69.49%) and protein values (7.60%) than white yam (D. rotundata) having 64.84% and 4.55% respectively).D alata had a significant (p&gt;0.05) high fibre content of 2.34 % compared to D rotundata which had 1.42%. On the other hand, D. rotundata, has greater amount of carbohydrate (26.70%) than D. alata with (20.18%). A significant (p&lt; 0.05) lower moisture content existed for the fried chips samples from 3 minutes to 18 minutes for both white yam (54.32-32.76%) and water yam (61.32- 31.03%).Frying time had a significant lowering effect on the moisture content of fried chips. White yam (D. rotundata) showed significantly (p&gt;0.05) high force at peak than wateryam (D. alata), with values of 26.30N, and 7.30N respectively. Results showed that frying time had significant (p&gt;0 05) effects on the peak force and deformation at peak of the fried yam chips for the two varieties. The pre-treatments given to the yam chips produced from the two yam varieties, gave some desirable sensory characteristics. The sensory scores showed that fried white yam chips had a significant (p&gt;0.05) highest score (7.14) compared to wateryam fried chips (6.39) at 21st minute frying time even in terms of colour, taste, mouthfeel and overall acceptability. The use of yam as a substitute for potato in French fries production would make fries to be more affordable and promote its utilization in French fries production.

Improving the Frying Stability of Peanut oil through blending with Palm kernel Oil

The present work explores the possibility of improving the frying stability of peanut oil, by decreasing its level of unsaturation using tropical oil. Blends comprising of 35.92-46.63% oleic acid, 17.74-25.41% linoleic acid, and less than 0.01% linolenic acid were studied. The fatty acid compositions were attained by blending peanut oil (PNO) and palm kernel oil (PKO) at 90:10; 80:20; 70:30; and 60:40 ratios respectively. The blends were used to fry sliced yam and subsequently subjected to chemical analyses while the fried yam slices were subjected to sensory evaluation. Pure peanut oil was also used to fry sliced yam, and served as control. Findings from this study indicate that the blends recorded lower values of total polar compounds (7.90-14.60%) than the control (15.40%); and lower values of FFA (0.90-1.45% vs. 1.09% for the control) with the exception of the 60:40 blend which recorded FFA value of 1.45%. In terms of acceptability of taste, flavour and overall acceptability, yam slices fried in the control oil were generally preferred over those fried in blends; however among the blends, slices fried in 90:10 and 80:20 blends recorded the highest scores for overall acceptability and were preferred by the panelists more than those fried in the 70:30 and 60:40 blends. In terms of acceptability of appearance no significant difference was obtained for slices fried in the different blends. Findings from this work further suggest that peanut oil for frying purpose can be substituted with PNO/PKO blends of up to 80:20 ratio.

Effect of Hydrocolloids and Egg Content on Sensory Quality of Coated Fried Yam Chips

This study investigated the effect of hydrocolloid (xanthan gum, gum tragacanth, and carboxymethyl cellulose) at 0.5–1.5% concentration and egg content (egg white or whole egg) as coating ingredients on the sensory quality of fried yam chips (FYC). The coated chips were evaluated for appearance, texture, taste, flavor, and overall acceptability using a nine-point hedonic scale. Descriptive sensory evaluation of the samples using generic method was also conducted. The studied independent variables had significant (p < 0.05) effects mainly on the appearance and texture of the FYC. Generally, the acceptability scores decreased significantly with increased hydrocolloid concentration (p < 0.05). Appearance had highest significant correlation (p < 0.01, r = 0.764) with overall acceptability. Eight of over fifty descriptors generated by the trained panelists were agreed upon as non-redundant, discriminatory attributes of the coated FYC. Similarity map of the descriptors were defined by two principal components accounting for 53.06% and 40.18% of total variance of rotation sums of squared loadings.

Metal Contamination Of Foods and Drinks Consumed in Ota, Nigeria

Food consumed in Ota, Nigeria are prone to contamination with environmental metal pollutants. The concentrations of lead (Pb), cadmium (Cd), nickel (Ni), mercury (Hg), copper (Cu), manganese (Mn) and zinc (Zn) were determined in some commonly consumed foods and drinks using Atomic Absorption Spectrophotometry (AAS). Samples selected included fried yam, fried bean cake (akara), roasted plantain (bole), roasted meat (suya), roasted fish, cassava flour (fufu), yam flour (amala), garri (eba), beans and herbal drink (agbo jedi jedi). Lead was present only in roasted meat (0.02±0.02 mg kg-1), garri (0.04±0.06 mg kg-1) and roasted plantain (0.004±0.01 mg kg-1). Copper and cadmium ranged from 0.02±0.19-3.55±0.20 and 0.02±0.01-0.59±0.17 mg kg-1, respectively. The mean concentration of zinc and nickel ranged from 0.09±0.10-1.19±1.52 and 0.04±0.01-6.38±7.61 mg kg-1, respectively. The mean concentration of manganese ranged from 0.06±0.05-0.25±0.19 mg kg-1. Manganese was absent in agbo jedi jedi (ethanolic). Some of the foods including roasted plantain (bole), roasted meat (suya), roasted fish, cassava flour (fufu), yam flour (amala) and beans were contaminated with nickel above FAO/WHO tolerable limits. Agbo jedi jedi was found to be contaminated with cadmium, nickel and copper above safety levels. Mercury was present only in roasted plantain at a level of 0.91±1.28 mg kg-1 which was beyond tolerable limits. This study indicates that consumers of the foods and drinks with high levels of metal contamination may be exposed to health risks associated with their presence

Comparative Effects of Low- and High-Glycemic Index Diets on Biochemical Variables and Organ Histology in Alloxanized Diabetic Rats

This experimentally-controlled designed study compared the effects of low -and highglycemic index diets on biochemical variables and organ histology in alloxan -induced diabetic rats (DR). Effects of low-GI (fried yam)and high-GI (roasted) diets on organ and body weights, pancreas histology, glycemic tolerance (GT) and lipid profile (LP) were determined and compared in the adult alloxan -induced (150mg/kg intraperitoneally) diabetic rats of 3 groups (8 ratseach) fed with standard rat feed (control), fried and roasted yam diets respectively for six weeks. Lipid profile and glycemic tolerance were analysed and determined using a dry-chemical automatic analyzer and oral D

Breakfast consumption pattern of some Ahamdu Bello University students and nutrient composition of commonly consumed breakfast foods

This study was carried out to evaluate breakfast consumption pattern of university students and determine nutrient composition of some commonly consumed breakfast foods. Seventy five (75) students took part in the study, using semi-structured questionnaires to obtain information on breakfast consumption pattern and 24-hour dietary recall to document dietary intake. Standard methods were used to determine weight and height from which their body mass index was calculated. Proximate and mineral compositions of some breakfast foods were determined using standard methods. Results obtained showed 85.3% of respondents eat breakfast while 14.7% skipped breakfast. Breakfast contribution to total calorific consumption of breakfast eaters was 2651.86 kcal compared to 1981.00 kcal for breakfast skippers. Both groups showed lower intake of some vitamins and micronutrients when compared to RDA. Nutrient content of commonly consumed breakfast foods revealed moimoi and bean cake had 16.44±0.70g/100g and 22.19±0.08g/100g crude protein respectively, while fried yam had high amount of carbohydrate 41.12±2.12g/100g. Millet pap recorded higher content of magnesium (18.55+0.03mg/100g), calcium (28.73+0.52mg/100g), copper (26.33+0.08mg/100g) and Chromium (1.09+0.05mg/100g). A healthful breakfast food choices by students may be an important strategy for improving the nutritional quality of their dietary intake.Keywords: Students, Breakfast, Food, Nutrient composition

Effect of Blanching and Frying on Textural Profile and Appearance of Yam (D ioscorea rotundata ) French Fries

Response surface methodology was employed to characterize the effects of blanching temperature, blanching time and final frying time on texture and appearance of fried yam chips produced from two cultivars of white yam (Dioscorea rotundata). Fifteen treatment combinations were derived from Box–Behnken design (k = 3) and run. Analysis of variance and multiple linear regression analyses were conducted to determine the effects of factors on the texture and color indices and to fit models for predicting the response variables. There were differences in the effects of the same set of factor combinations on textural attributes (hardness, fracturability, cohesiveness, gumminess and chewiness) and color (L, a, b) indices of the two cultivars used. Blanching temperature and frying time had a greater impact on texture and appearance of fried chips than blanching time. Adequately fitted models were derived for predicting the effects of blanching and frying on the textural profile and color of yam chips. Practical Applications Millions of tonnes of yam (Dioscorea rotundata) are cultivated annually; however, very few commercial products have been produced from yam. French fries are hugely popular all over the world, and frozen potato chips have evolved into a multibillion dollar business. Yam shares many characteristics with potatoes (Solanum tuberosum) and can equally be conveniently processed and packed for distribution as frozen chips for French fries production. This study provides information on the effects of processing factors on the quality characteristics of fried yam chips similar to potato French fries to facilitate the process of transforming yam into a convenient food product to meet urban demand.

Development of frozen-fried yam slices: optimization of the processing conditions

The research performed on yam processing mainly concerns the production of crisps and flour. However, its transformation into deep-frozen French fries does not necessitate any other equipment than those used for potatoes. The industrial process of production of frozen French fries traditionally includes a pre-frying step. These steps contribute to the development of color and crispness, and the oil partially absorbed inhibits dehydration during the freezing step. The aim of this study was to optimize frying conditions of deep-frozen fried yam (Dioscorea cayenensis varKponan) slices. The effect of pre-frying time and temperature, final frying time and temperature on the oil uptake, texture, dry matter and colour of the fried yam slices has been studied. Frying conditions optimized with Box-Behnken experimental design were short pre-frying and frying conditions at high temperature characterized by prefrying temperature at 157-170°C during 5-9s and frying temperature at 181-188°C for 2min 15s-2min 30s; or long pre-frying and frying conditions at low temperature characterized by pre-frying temperature at 150-158°C during 10-15s and frying temperature 170-177°C for 3-3min 15s. An adiabatic system was also developed by means of an insulator in which the core temperature of fried yam slices can be maintained constant at about 55°C after 15min of cooling, facilitating texture measurements at constant temperature. The present results may help in choosing the yam slices frying condition to be applied in order to achieve the desirable fried yam slices quality, required for protection against certain diseases like obesity. These models may also provide guidance as to how to control these quality parameters by altering four key environmental factors, pre-frying temperature and time and, final frying temperature and time. This process can also be commercialized and does not necessitate any other cost for equipment than those used for potatoes French fries and might be an interesting way of added value processing for this highly perishable yam tuber.

Effect of Pre-Drying and Hydrocolloid Type on Colour and Textural Properties of Coated Fried Yam Chips

ABSTRACT The effect of pre-drying and coating on colour and texture of yam chips were investigated. The colour parameters studied were lightness index (L*), hue angle (h) and browning index (BI). Peak force (PF) of penetration was observed for texture. Coating pick-up (amount of coating adhering to the samples) prior to frying was determined and moisture content of fried samples was also determined. The type of hydrocolloids used in the coating formulation had significant (p

Development of frozen-fried yam slices: optimization of the processing conditions

The research performed on yam processing mainly concerns the production of crisps and flour. However, its transformation into deep-frozen French fries does not necessitate any other equipment than those used for potatoes. The industrial process of production of frozen French fries traditionally includes a pre-frying step. These steps contribute to the development of color and crispness, and the oil partially absorbed inhibits dehydration during the freezing step. The aim of this study was to optimize frying conditions of deep-frozen fried yam (Dioscorea cayenensis varKponan) slices. The effect of pre-frying time and temperature, final frying time and temperature on the oil uptake, texture, dry matter and colour of the fried yam slices has been studied. Frying conditions optimized with Box-Behnken experimental design were short pre-frying and frying conditions at high temperature characterized by prefrying temperature at 157-170°C during 5-9s and frying temperature at 181-188°C for 2min 15s-2min 30s; or long pre-frying and frying conditions at low temperature characterized by pre-frying temperature at 150-158°C during 10-15s and frying temperature 170-177°C for 3-3min 15s. An adiabatic system was also developed by means of an insulator in which the core temperature of fried yam slices can be maintained constant at about 55°C after 15min of cooling, facilitating texture measurements at constant temperature. The present results may help in choosing the yam slices frying condition to be applied in order to achieve the desirable fried yam slices quality, required for protection against certain diseases like obesity. These models may also provide guidance as to how to control these quality parameters by altering four key environmental factors, pre-frying temperature and time and, final frying temperature and time. This process can also be commercialized and does not necessitate any other cost for equipment than those used for potatoes French fries and might be an interesting way of added value processing for this highly perishable yam tuber.

Development of frozen-fried yam slices: optimization of the processing conditions

The research performed on yam processing mainly concerns the production of crisps and flour. However, its transformation into deep-frozen French fries does not necessitate any other equipment than those used for potatoes. The industrial process of production of frozen French fries traditionally includes a pre-frying step. These steps contribute to the development of color and crispness, and the oil partially absorbed inhibits dehydration during the freezing step. The aim of this study was to optimize frying conditions of deep-frozen fried yam (Dioscorea cayenensis var Kponan) slices. The effect of pre-frying time and temperature, final frying time and temperature on the oil uptake, texture, dry matter and colour of the fried yam slices has been studied. Frying conditions optimized with Box-Behnken experimental design were short pre-frying and frying conditions at high temperature characterized by prefrying temperature at 157-170°C during 5-9s and frying temperature at 181-188°C for 2min 15s-2min 30s; or long pre-frying and frying conditions at low temperature characterized by pre-frying temperature at 150-158°C during 10-15s and frying temperature 170-177°C for 3-3min 15s. An adiabatic system was also developed by means of an insulator in which the core temperature of fried yam slices can be maintained constant at about 55°C after 15min of cooling, facilitating texture measurements at constant temperature. The present results may help in choosing the yam slices frying condition to be applied in order to achieve the desirable fried yam slices quality, required for protection against certain diseases like obesity. These models may also provide guidance as to how to control these quality parameters by altering four key environmental factors, pre-frying temperature and time and, final frying temperature and time. This process can also be commercialized and does not necessitate any other cost for equipment than those used for potatoes French fries and might be an interesting way of added value processing for this highly perishable yam tuber.