The Processing Potentials of Yams (Dioscorea spp.) I. Laboratory Studies on Lye Peeling of Yams
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How to Cite

Steele, W. J. C., & Sammy, G. M. (1976). The Processing Potentials of Yams (Dioscorea spp.) I. Laboratory Studies on Lye Peeling of Yams. The Journal of Agriculture of the University of Puerto Rico, 60(2), 207–214. https://doi.org/10.46429/jaupr.v60i2.10572

Abstract

Six varieties from four species of yams (Dioscorea spp.) were studied. The use of 10% lye at 104° C with varying immersion times, depending on the variety, gave good results. Flesh losses were less for lye peeled than for "normal" hand peeled roots except in the case of Cush-cush. There was no free lye retention after peeling, nor did the heat treatment affect the cooking quality. It is concluded that yams can be lye peeled commercially.

https://doi.org/10.46429/jaupr.v60i2.10572
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