Effects of cassava starch gel on physical and textural properties of coated yam chips

The objective of this study was to transform two varieties of yam, “Anader” (Dioscorea cayenensis rotundata) and "Bètè-Bètè" (Dioscorea alata), into industrially viable products. The objective was to produce yam chips coated with cassava starch gel (at concentrations of 2%, 3%, and 4%) with a minimal oil content. Yam slices were blanched at 70°C for one minute, following which they were coated with gels prior to undergoing a frying process. "Anader" (Dioscorea cayenensis rotundata) variety was fried at 160°C for a period of ten minutes, while "Bètè-Bètè" (Dioscorea alata) variety was fried at 150 °C for the same length of time. Results showed that the coating effectively reduced oil content of the chips while maintaining an adequate water content. Oil content of the uncoated chips (control) was found to be 35.71±0.07% for "Bètè-Bètè" (Dioscorea alata) and 25.10±0.10% for "Anader" (Dioscorea cayenensis rotundata), respectively. However, oil content of the chips coated at 4% was 31.83±0.13% and 24.54±0.04% for the same varieties, respectively. Furthermore, the greatest reduction rates were achieved with 4% cassava starch gel, resulting in a 10.86±0.20% reduction for "Bètè-Bètè" (Dioscorea alata) variety. Texture parameters (hardness, fracturability and deformation) also exhibited notable discrepancies in accordance with the varying gel concentrations employed. Cassava starch gel reduced oil absorption and improved the texture of the chips, enhancing their quality. Finally, this easy-to-use, based on local resources, coating makes yam chips healthier and more appealing to health-conscious consumers.