Lye Peeling of Fresh Yam, Dioscorea alata

How to Cite

Rivera-Ortiz, J. M., & González, M. A. (1972). Lye Peeling of Fresh Yam, Dioscorea alata. The Journal of Agriculture of the University of Puerto Rico, 56(1), 57–63.


Studies were conducted to determine the most suitable conditions for the lye-peeling of fresh yam, Dioscorea alata, of the Florido variety. Good peeling resulted from each of these boiling lye solution combinations: 5 minutes in 10-percent, 4 minutes in 15-percent, or 3 minutes in 20-percent. The average weight loss resulting from these three combinations was approximately the same, but less in each instance than when the tubers were hand-peeled. Changes in titrable acidity and hardness values of the tubers were approximately equal to those which resulted from hand-peeled yam. The sensory evaluation of the samples showed no significant difference between hand- and lye-peeled tubers. The lye-peeling method was not wholly satisfactory when the yams had been in storage for more than 3 weeks.


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