Abstract
Yam chips of good quality were prepared from the Farm Lisbon variety (D. alata). Samples were packed using three different types of storage containers, i.e., vacuum-packed tin cans, nitrocellulose-coated 195-yield, double cellophane bags, and polyvinylidene chloride-coated 210-yield, double cellophane bags. Yam chips packed in vacuum-packed tin cans had a longer shelf-life than those packed in the two other types of containers. Of the three types of frying media, lard proved best in terms of its effect on sensory qualities.
