Preparation of Yam (Dioscorea alata L.) Flakes

How to Cite

Rodríguez-Sosa, E. J., & González, M. A. (1972). Preparation of Yam (Dioscorea alata L.) Flakes. The Journal of Agriculture of the University of Puerto Rico, 56(1), 39–45.


Dehydrated yam flakes to be prepared as instant mashed yam were produced from lye-peeled tubers steam-cooked for periods of 5, 10, 15, and 20 minutes. The longer the cooking period, the higher the damage suffered by the cells, as evidenced by the free starch available in the flakes. Mashes prepared from the reconstituted flakes showed an increased degree of stickiness in samples with higher levels of free starch. All samples were found acceptable.


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