Influence of three processing processes for chips of three varieties of yam on their nutritional quality in Benin

Abstract

Responding to the conservation challenge, yams, a very perishable product, are often transformed into chips. The study evaluated the effect of processing techniques on the nutritional value of three varieties of yams Kokoro, Alata and Laboko produced in Benin. Methods, direct, with soaking and with the use of additives were used for the production of chips whose physicochemical parameters (lipid, proteins, total carbohydrates, starch, amylose and total minerals) and sensory parameters were determined. In the fresh state, the Alata variety had the highest protein contents (4.20%) and total minerals (2.48%) while the Kokoro variety had the highest lipid contents (1.96%). %) and starch (80.54%). In addition to its high protein content (4.11%), Laboko had the lowest physicochemical contents. The transformation processes led to a significant reduction (P<0.05) in the physicochemical parameters of yams even if the soaking method had the lowest nutrient values. Soaking the tubers contributes to the loss of some nutrients from the yam.