TY - JOUR AU - Martin, Franklin W. AU - Ruberté, Ruth PY - 1972/07/01 Y2 - 2024/03/28 TI - Yams (Dioscorea spp.) for Production of Chips and French Fries JF - The Journal of Agriculture of the University of Puerto Rico JA - JAUPR VL - 56 IS - 3 SE - Articles DO - 10.46429/jaupr.v56i3.10829 UR - https://revistas.upr.edu/index.php/jaupr/article/view/10829 SP - 228-234 AB - Tubers of 25 varieties of yam (<em>Dioscorea</em> spp.) were peeled, sliced, and cooked in corn oil at 375° F. Chips were evaluated freshly cooked and after 1 week of storage. They were rated for crispness, hardness, flavor, and appearance. Species of yam other than <em>D. alata</em> usually did not yield good chips. The Puerto Rican vaiiety Forastero (<em>D. alata</em>) yielded one of the best chips. The quality of hot French fries was related closely to chip quality. Among cooking fats, corn oil and a mixture of lard and hydrogenated vegetable oil gave best results. These results can be commercialized with little modification. ER -