THE PRODUCTION OF YAM FLOUR FROM YAM CHIPS

THE PRODUCTION OF YAM FLOUR FROM YAM CHIPS

The project dealt on the production of yam flour from yam chips. The yams were peeled and washed, 100grams  samples coded sample A to G were subjected to two different drying conditions. Some were dried using the sun drying method while  the  others  were  dried  through  oven  drying  method  kept  at  constant temperature of 500 C, sodium bi-carbonate was added to some of the samples, all these were done to obtain a flour with the best colour and texture quality. From the results obtained, it was observed that sample B (yam boiled with sodium bi- carbonate and dried with oven) gave the best result and quality when tested with hot  water,  this  was  as  a  result  of  the  drying  condition  used,  the  constant temperature maintained and the presence of the sodium bi-carbonate used which helped in achieving the result. Generally, the samples dried through the oven drying method at 500 C  gave better colour and result of the yam flour when tested with hot water more than other samples dried by sun drying and this was due to the stability in temperature in the oven drying method used.