Values are mean ± SD (n = 3). a, b, and c mean values followed by different superscript letters are significantly different (p < 0.05); mean values followed by repeated superscript letters are not significantly different (p > 0.05). L*: lightness; a*: redness; b*: yellowness; BI: browning index; SD: standard deviation
Declarations
Acknowledgments
The authors thank the Council for Scientific and Industrial Research (CSIR)-Oil Palm Research Institute (OPRI) in Kade-Ghana for their technical assistance and provision of laboratory space and resources for the investigations.
Evans Frimpong Boateng, who is a Young Editorial Board Member of Exploration of Foods and Foodomics had no involvement in the decision-making or the review process of this manuscript. The other authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
Ethical approval
This research was approved by the postgraduate/institutional review committee of the School of Agriculture and Technology, University of Energy and Natural Resources. This study complies with the Helsinki Declaration (2024 version).
Consent to participate
The informed consent to participate in the research sensory evaluation was secured from the participants.
Open Exploration maintains a neutral stance on jurisdictional claims in published institutional affiliations and maps. All opinions expressed in this article are the personal views of the author(s) and do not represent the stance of the editorial team or the publisher.
References
Amedor EN, Sarpong F, Bordoh PK, Boateng EF, Owusu-Kwarteng J. Modelling convectional oven drying characteristics and energy consumption of dehydrated yam (Dioscorea rotundata) chips.Heliyon. 2024;10:e34672. [DOI] [PubMed] [PMC]
Asfaw A, Aderonmu DS, Darkwa K, De Koeyer D, Agre P, Abe A, et al. Genetic parameters, prediction, and selection in a white Guinea yam early-generation breeding population using pedigree information.Crop Sci. 2021;61:1038–51. [DOI] [PubMed] [PMC]
Verter N, Bečvářová V. An analysis of yam production in Nigeria.Acta Univ Agric Silvic Mendelianae Brun. 2015;63:659–65. [DOI]
Li Y, Ji S, Xu T, Zhong Y, Xu M, Liu Y, et al. Chinese yam (Dioscorea): Nutritional value, beneficial effects, and food and pharmaceutical applications.Trends Food Sci Tech. 2023;134:29–40. [DOI]
Olaleye SA, Arisoyin AG, Omoniyi O, Elemide OA, Okunola AA. Development of indigenous yam pounding machine for home use.IOP Conf Ser: Earth Environ Sci. 2020;445:012010. [DOI]
Adepoju OT. Effects of processing methods on nutrient retention and contribution of white yam (Dioscorea rotundata) products to nutritional intake of Nigerians.African J Food Sci. 2012;6:163–7. [DOI]
Argaw SG, Beyene TM, Woldemariam HW, Esho TB, Worku SA, Gebremeskel HM, et al. Chemical, structural, and techno-functional characterization of yam (Dioscorea) flour from South West Ethiopia.Heliyon. 2024;10:e31148. [DOI] [PubMed] [PMC]
Amankwah EA, Dsizi KA, van Straten G, van Boxtel AJB. Modeling the equilibrium moisture content of desorption and adsorption of yam (Dente).Agric Eng Int: CIGR J. 2018;20:184–92.
Karunasena HCP, Brown RJ, Gu YT, Senadeera W. Application of meshfree methods to numerically simulate microscale deformations of different plant food materials during drying.J Food Eng. 2015;146:209–26. [DOI]
Afolabi IS. Moisture migration and bulk nutrients interaction in a drying food systems: A review.Food Nutri Sci. 2014;5:692–714. [DOI]
Heras-Ramírez ME, Quintero-Ramos A, Camacho-Dávila AA, Barnard J, R Talamás-Abbud, JV Torres-Muñoz, et al. Effect of blanching and drying temperature on polyphenolic compound stability and antioxidant capacity of apple pomace.Food Bio Tech. 2012;5:2201–10. [DOI]
Guine RPF. The drying of foods and its effect on the physical-chemical, sensorial and nutritional properties.Int J Food Eng. 2018;4:93–100. [DOI]
Adiletta G, Russo P, Crescitelli A, Di Matteo M. Combined pretreatment for enhancing quality of dried and rehydrated eggplant.Food Bio Tech. 2016;9:1912–23. [DOI]
Kim M, Shukla S, Oh Y, Chung SH, Kim M. Comparative Diminution of Patulin Content in Apple Juice With Food-Grade Additives Sodium Bicarbonate, Vinegar, Mixture of Sodium Bicarbonate and Vinegar, Citric Acid, Baking Powder, and Ultraviolet Irradiation.Front Pharmacol. 2018;9:822. [DOI] [PubMed] [PMC]
Doymaz I. Drying of potato slices: Effect of pretreatments and mathematical modeling.J Food Process Preserv. 2012;36:310–9. [DOI]
Monteiro RL, Link JV, Tribuzi G, Carciofi BA, Laurindo JB. Effect of multi-flash drying and microwave vacuum drying on the microstructure and texture of pumpkin slices.LWT. 2018;96:612–9. [DOI]
Timoumia S, Mihoubi D, Zagrouba F. Shrinkage, vitamin C degradation and aroma losses during infra-red drying of apple slices.LWT. 2007;40:1648–54. [DOI]
Vadivambal R, Jayas DS. Changes in quality of microwave-treated agricultural products—a review.J Biosys Eng. 2007;98:1–16. [DOI]
Soni A, Samuelsson LM, Loveday SM, Gupta TB. Applications of novel processing technologies to enhance the safety and bioactivity of milk.Compr Rev Food Sci Food Saf. 2021;20:4652–77. [DOI] [PubMed]
Adiletta G, Warshamana Dewayalage C, Senadeera W, Russo P, Crescitelli A, Di Matteo M. Dehydration and rehydration characteristics of pretreated pumpkin slices.Ital J Food Sci. 2018;30:684–706.
Salehi F, Satorabi M. Effect of Basil Seed and Xanthan Gums Coating on Colour and Surface Change Kinetics of Peach Slices During Infrared Drying.Acta Tech Agric. 2021;24:150–6. [DOI]
Ansah IGK, Ehwi J, Donkoh SA. Effect of postharvest management practices on welfare of farmers and traders in Tamale metropolis and Zabzugu District, Ghana.Cogent Food Agric. 2018;4:1475916. [DOI]
Frossard E, Aighewi BA, Aké S, Barjolle D, Baumann P, Bernet T, et al. The Challenge of Improving Soil Fertility in Yam Cropping Systems of West Africa.Front Plant Sci. 2017;8:1953. [DOI] [PubMed] [PMC]
Makanjuola OM, Ajayi A. Chemical and Pasting Properties of Flours Obtained from Three Varieties of Yam.Global Sci J. 2020;8:785–94.
Taiwo KA, Baik OD. Effects of pretreatments on the shrinkage and textural properties of fried sweet potatoes.LWT. 2007;40:661–8. [DOI]
Jones JB Jr, Case VW. Sampling, Handling, and Analyzing Plant Tissue Samples.In: Soil Testing and Plant Analysis, 3rd Edition. Madison: SSSA Book Series; 1990. p. 798.
Fortes Da Silva PC. Structure Modification of Potato Slices to Reduce Oil Absorption in Deep-Fat Fried Chips [dissertation]. 2018.
Everitt M. CHAPTER 8 - Consumer-Targeted Sensory Quality. In: Barbosa-Cánovas G, Mortimer A, Lineback D, Spiess W, Buckle K, Colonna P, editors. Global Issues in Food Science and Technology. San Diego: Academic Press; 2009. pp. 117–28. [DOI]
Meullenet JF. Consumers and texture: Understanding their perceptions and preferences.Tex Food. 2004;2:33–52. [DOI]
Akissoe HN, Hounhouigan DJ, Bricas N, Vernier P, Nago MC, Olorunda OA. Physical, chemical and sensory evaluation of dried yam (Dioscorea rotundata) tubers, flour and amala, a flour-drived product.J Trop Sci. 2001;41:151–5.
Dehghannya J, Bozorghi S, Heshmati MK. Low temperature hot air drying of potato cubes subjected to osmotic dehydration and intermittent microwave: drying kinetics, energy consumption and product quality indexes.Heat and Mass Trans. 2018;54:929–54. [DOI]
Abdulla G, El-Shourbagy, GA, Sitohy MZ. Effect of Pre-drying, Blanching and Citric Acid Treatments on the Quality of Fried Sweet Potato Chips.Amer J Food Tech. 2014;9:39–48. [DOI]
Bouchon P, Aguilera JM. Microstructural analysis of frying potatoes.Int J Food Sci Tech. 2001;36:669–76. [DOI]
Haile F, Admassu S, Fisseha A. Effects of Pre-treatments and Drying Methods on Chemical Composition, Microbial and Sensory Quality of Orange-Fleshed Sweet Potato Flour and Porridge.Amer J Food Sci Tech. 2015;3:82–8. [DOI]
Ezeocha VC, Ojimelukwe PC. The impact of cooking on the proximate composition and anti-nutritional factors of water yam (Dioscorea alata).J Stored Prod Posthar Res. 2012;3:172–6. [DOI]
Savage GP, Dutta PC, Rodriguez-Estrada MT. Cholesterol oxides: their occurrence and methods to prevent their generation in foods.Asia Pac J Clin Nutr. 2002;11:72–8. [DOI] [PubMed]
Malomo O, Jimoh MO, Adekoyeni OO, Soyebi OE, Alamu EA. Effect of blanching and unblanching on rheological properties of sweet-potato bread.Acad Res Int. 2013;4:24–47.
Marshall MR. Ash analysis.In: Food Analysis. Boston, MA: Springer US; 2010. pp. 105–15. [DOI]
Pedreschi F, Hernández P, Figueroa C, Moyano P. Modeling water loss during frying of potato slices.Int J Food Prop. 2005;8:289–99. [DOI]
Tumuluru JS, Sokhansanj S, Bandyopadhyay S, Bawa AS. Changes in Moisture, Protein, and Fat Content of Fish and Rice Flour Coextrudates during Single-Screw Extrusion Cooking.Food Bioproc Tech. 2013;6:403–15. [DOI]
Xiao HW, Pan Z, Deng L, El-Mashad H, Yang XH, Mujumdar AS, et al. Recent developments and trends in thermal blanching – A comprehensive review.Info Process Agric. 2017;4:101–27. [DOI]
Alinnor IJ, Akalezi CO. Proximate and Mineral Compositions of Dioscorea rotundata (White Yam) and Colocasia esculenta (White Cocoyam).Pakistan J Nutr. 2010;9:998–1001. [DOI]
Polycarp D, Afoakwa EO, Budu A, Otoo E. Characterization of chemical composition and anti-nutrition factors in seven species within the Ghanaian yam (Dioscorea) germplasm.Int Food Res J. 2012;19:985–92.
Adepoju OT, Adekola YG, Mustapha SO, Ogunola SI. Effect of processing methods on nutrient retention and contribution of cassava (manihot spp) to nutrient intake of Nigerian consumers.Afri J Food Agric Nutr Dev. 2010;10. [DOI]
Ikwebe J, Mayel MH, Mamman E, Tatah SV, Adebayo SS. Impact of processing methods on the levels of iron, zinc and magnesium in yam (Dioscorea species).FUW Trends Sci Tech J. 2020;5:538–41.
Abara AE. Proximate and Mineral Elements Composition of the Tissue and Peel of Dioscorea bulbifera Tuber.Pakistan J Nutr. 2011;10:543–51. [DOI]
Adepoju OT, Boyejo O, Adeniji PO. Effects of processing methods on nutrient and antinutrient composition of yellow yam (Dioscorea cayenensis) products.Food Chem. 2018;238:160–5. [DOI]
Meda V, Mitra P, Lee JH, Chang KS. Optimization of microwave-vacuum drying processing parameters on the physical properties of dried Saskatoon berries.Open Agric. 2016;1:7–17. [DOI]
Kita A, Bąkowska-Barczak A, Lisińska G, Hamouz K, Kułakowska K. Antioxidant activity and quality of red and purple flesh potato chips.LWT. 2015;62:525–31. [DOI]
Zhang X, Tao N, Wang X, Chen F, Wang M. The colorants, antioxidants, and toxicants from nonenzymatic browning reactions and the impacts of dietary polyphenols on their thermal formation.Food Funct. 2015;6:345–55. [PMID: 25468403 DOI: 10.1039/c4fo00996g].
Krokida MK, Oreopoulou V, Maroulis ZB, Marinos-Kouris D. Deep fat frying of potato strips-Quality issues.Dry Tech. 2007;19:879–935. [DOI]
Timalsina P, Prajapati R, Bhaktaraj S, Shrestha R, Shrestha S, Mitra P. Sweet Potato Chips Development and Optimization of Chips Processing Variables.Open Agric. 2019;4:118–28. [DOI]
Sun Q, Song X, Arun S M, Zhang L, Yu X, Zhou C, et al. Effects of blanching drying methods on the structure and physicochemical properties of starch in sweet potato slices.Food Hydrocoll. 2022;127:107543. [DOI]
Sharif Z, Mustapha F, Jai J, Yusof NM, Zaki NA. Review on methods for preservation and natural preservatives for extending the food longevity.Chem Eng Res Bull. 2017;19:145. [DOI]
