Abstract:The effect of slice thickness and blanching time on some properties of yam (Dioscorea rotundata) flour was investigated. The properties determined include moisture content, crude protein, ash content, crude fibre and carbohydrate; bulk density, water and Oil absorption capacity; taste, texture, appearance and aroma respectively. The yam tubers were sliced at 6, 12, 18mm, labeled samples A, B, C and D (control sample) and blanched at 650C for 5, 7 and 9 mins. They were dried at 600C and milled into flour. The r… Show more
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