Optimization of some “poundo” yam production parameters
Keywords:optimum drying, blanching, nutrition, “poundo” yam, processing
Pounded yam is a very popular delicacy in Nigeria. There is need to proffer solution to the problem of its preparation which is energy consuming. This study was carried out to determine the optimum drying and blanching parameters of “poundo” yam. The “poundo” yam was produced from white yam (Dioscorea rotunda) using an experimental dryer. The produced “poundo” yam was subjected to proximate analysis. Optimization was carried out on the results of the analysis using regression analysis technique. Excel solver and SPSS 16.0 software packages were used for the optimization and its statistical analysis respectively. 4.79% of fat, 4.58% of protein, 3.01% of fibre, 1.50% of ash, 79.52% of carbohydrate and 1549.52 kJ/100 g of calorie were obtained as the optimum values. For optimum nutrition retention in “poundo” yam, yam should be blanched at 100℃ for a blanching duration of 10 minutes and dried at 65℃. Moreover, the process models developed could be used to select any combination of the drying and blanching parameters that will suit the nutrition quality requirements of the prospective consumers of “poundo” yam.
Keywords: optimum drying, blanching, nutrition, “poundo” yam, processing