Effects of different preservative treatments on the chemical changes of pounded white yam (Dioscorea rotundata) in storage at 28 ± 2°C

摘要: Abstract The effects of different preservative treatments on the chemical changes pounded white yam ( Dioscorea rotundata ) upon storage were investigated. Preservative adopted include steaming at 100°C for 30 min, addition 0.1% sodium benzoate, treating with benzoate plus heating 85°C min and finally samples room temperature (28±2°C). Changes occurred in composition stored untreated product becoming staled. pH value (6.00), total solids content (30.88%) crude protein (5.56%) fresh initially increased before decreasing to 4.80, 25.60% 5.50%, respectively, after 8 days. Titratable acidity, moisture reducing sugars decreased but subsequently increased. Extractable fat, fibre ash contents continually from 1.25, 1.20 1.90% 4.10, 2.90 8.60% respectively. rate change properties/composition treated was affected by preservation method time storage. Samples had stable compositions over 8-day periods possibly longer.