Abstract:
This research focuses on the popularize the consumption of commercial and
traditional yams through developing a yam flakes product as a preservation
method and formulating allied products. Investigated production technology
for yam-based flakes. Three varieties of yams, Potato, Higurala, and Dandila
(Purple yams) were made into flakes by dehydrator, freeze-drying, hot air
pump-drying and vacuum-drying in this report. Samples prepared by vacuum
drying and freeze drying were in good condition. However, the cost of freezedrying was high. Therefore, potato flakes, Dandila (purple yam) flakes, and
Higurala flakes were dried by vacuum drying. Finally, were made flakes by
the vacuum dry method. They were made soup mixture, pittu mixture,
sausages, string hoppers, and breakfast mixture by yam flakes. The Higurala
flakes having high moisture content than Dandila and potato flakes. Potato
flakes having high ash content than dandila and Higurala flakes. Dandila
flakes having high protein content than Higurala and potato flakes. Dandila
flakes having high fiber content than potato and Higurala flakes, and Dandila
flakes having high fat content than potato and Higurala flakes and Potato
flakes having high carbohydrate content than Dandila and Higurala flakes.
Higurala flakes having high water activity percentage than Dandila and
potato flakes and potato flakes having high rehydrate ratio percentage than
Dandila and Higurala flakes.
