The Impact of Blanching, Sweating, and Drying Operations on Pasting of Yam (PDF)

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The Impact of Blanching, Sweating, and Drying Operations on Pasting of Yam ABSTRACT The effect of blanching and sweating pretreatment on pasting properties of white yam (Dioscorea rotundata) was investigated. Blanching was done at 600c. sweating was done using butter at 350c. After drying and grinding, the flour pasting properties were determined using the RVA. […]

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