Effect of temperature treatment on the chemical compostion of pounded white yam during storage

摘要

The effects of various temperature treatments on the chemical composition of pounded white yam (Dioscorea rotundata) during storage were studied. Temperature tereatments employed were refrigerating at 4±1 deg C, freezing at -18±2 deg C and sterilization at 121 deg C for 15 min before storing at ambient temperatur. Teh rates of chemical changes of untreated and treated pounded yam samples were affected by the preservation method adopted and time of storage, with the untreated ones quickly becoming staled.