Performance of yam as an alternative to frozen potato french fries

Abstract

Yam is produced in large quantities in Ghana. Although a highly perishable commodity, it has not been processed to any significant extent commercially like potato. Yam tubers were processed into frozen yam chips that can be used like frozen potato chips in baked or fried products. The effects of yam variety ( Dioscorea rotundata poir (puna ) and Dioscorea rotundata (white yam)), Blanching time (0, 2.5 and 5 minutes) and Blanching temperature (70ºC, 80ºC, 90ºC) on the sensory and physicochemical properties of frozen yam chips were studied using a 2X3X3 full factorial design. Yam variety, blanching time and temperature affected moisture content, oil absorption, hardness, chewiness and gumminess of the fried yam chips. Blanching at 90ºC for 2.5 minutes gave products which were more preferred by sensory panelists than commercial potato chips. The commercial success of this product will reduce the huge postharvest losses of yams and provide income to the farmers