Effect of Different Processing Techniques on Quality Parameters of Three-Leave Yam (Dioscorea dumetorum) Flour

Puntos clave

• Use of different processing techniques significantly influences quality parameters of yam flour, affecting its nutritional profile.
• Key improvements in texture and taste are observed with specific processing methods applied to Dioscorea dumetorum flour.
• Assessment of quality parameters includes moisture content, protein level, and texture characteristics of flour samples.
• Potential implications for food industry practices, suggesting optimized processing can lead to better nutritional outcomes.