Impact of Tuber Section, Steeping Solution, and Concentration on Physicochemical Properties of Yam (Dioscorea rotundata) Flour

This study examined various factors such as Tuber Cutting (TC), Tuber Processing Method and Duration (TPM and TPD), Soaking Solution Type and Concentration (SST and SSC), as well as Parameter Analytical Temperature (PAT) on flour samples prepared from different parts of yam tubers.