A comparative study on the storage of yam chips (gbodo) and yam flour (elubo)

Abstract

Comparative study on the storability of yam chips and yam flour was carried out on traditionally processed and stored yam chips (gbodo) and yam flour (elubo) over a period of three months. Their keeping qualities were accessed at intervals by determining the nutritive qualities and the microbial properties of both samples. During the three months of storage, the yam flour showed greater deterioration with regards to nutritive value and microbial load because the yam chips were less accessible to spoilage microorganisms as a result of lower surface area. It is recommended that storage of yam products as chips should be encouraged.