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Development of Yam Flour as a Composite in the Production of Cookies

Abstract

The study was carried out to develop yam composite flour for the production of cookies and to determine the effect of the drying parameters such as temperature, moisture content on the yam    (dioscorearotundata).  The tubers were washed, peeled and rewashed then sliced to about 2mm thickness, weighed and washed again. The sliced yams were now separated into different samples. Each of them was weighed using an electronic scale and 100grams of each of the different samples were separated.  Sample A was boiled in a beaker using 250ml of water and was dried in an oven afterwards. Sample B were boiled with 250ml of water and 5grams of bi-carbonate and dried in an oven afterwards. Sample C was soaked in 250ml of water over night and dried with the sun drying method. Sample D was soaked in 250ml of water and 5grams of bi-carbonate was added to it and was dried with an oven afterwards. Sample E was dried directly using sun drying method.

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