Impact of pretreatment and drying on the chemical composition and sensory quality of fried yam (Dioscorea rotundata) chips

Aim: This study examined the combined effects of pretreatment methods (blanching, citric acid, and ascorbic acid) and oven drying on the chemical composition and sensory quality of fried yam (Dioscorea rotundata) chips, aimed at optimizing processing conditions for improved product quality. Methods:...

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Bibliographic Details

Published in:	Exploration of Foods and Foodomics
Main Authors:	Evans Ntim Amedor, Frederick Sarpong, Paa Kwesi Bordoh, Evans Frimpong Boateng, James Owusu-Kwarteng
Format:	Article
Language:	English
Published:	Open Exploration Publishing Inc. 2025-08-01
Subjects:	yam drying fried chips sensory evaluation proximate composition
Online Access:	https://www.explorationpub.com/uploads/Article/A101095/101095.pdf