The Processing Potentials of Yams (Dioscorea spp.) I. Laboratory Studies on Lye Peeling of Yams

Abstract

Six varieties from four species of yams (Dioscorea spp.) were studied. The use of 10% lye at 104° C with varying immersion times, depending on the variety, gave good results. Flesh losses were less for lye peeled than for "normal" hand peeled roots except in the case of Cush-cush. There was no free lye retention after peeling, nor did the heat treatment affect the cooking quality. It is concluded that yams can be lye peeled commercially.