Research on the production of dried yam product

Drying technique is a basic measure to prolong the shelf life of Yam and it is used to provide raw materials for the production of food and pharmaceutical products. This study is to produce dried Yam products with good nutritional and sensory values, helping diversifying dried Yam products on the market and increasing income for Yam growers. In this study, Yam tubers were washed, peeled, then viscous was removed. The 1.5-2.5% aluminium potassium sulphate solution was used to prevent the color change of processed Yam tubers. Yam tubers were sliced with 0.5-1.5 cm thickness. Semi-finished products were then dried at 40-50°C to achieve the required level of humidity. The research results showed that the concentration of aluminium potassium sulphate de-viscosity and anti-color change was 2.0%, soaked for 2 hours at 1.0 cm thickness, and then dried at 45°C until the safe water content ≤ 10%. The finished products had a bright white color and they were suitable for the production of food and pharmaceutical products. Dried Yam product had good quality and high nutritional value, which was reflected in the product moisture (9,85%), soluble dry matter content (87,68%), protein content (3,90%), total ash content (1,82%), total microorganism content within safe threshold (4,1.102 CFU/g) and sensory score of the product reached good (16,73 points).