The white yam Dioscorea rotundata Poir was characterized, drum dried to different moisture levels, and stored at temperatures of 21.l °C, 29.4 °C and 37.8 °C for 90 days. Fresh and stored samples were analyzed for changes in color, ascorbic acid and organoleptic qualities. Freshly dried and reconstituted yam flakes were judged highly acceptable compared to conventionally mashed fresh yam and retained acceptability through storage. The taste panel consisted of persons from several West African countries. Changes in the flakes during storage are described.
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Onayemi et al. (1974) studied this question.
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