Yams (Dioscorea spp.) for Production of Chips and French Fries

Abstract

Tubers of 25 varieties of yam (Dioscorea spp.) were peeled, sliced, and cooked in corn oil at 375° F. Chips were evaluated freshly cooked and after 1 week of storage. They were rated for crispness, hardness, flavor, and appearance. Species of yam other than D. alata usually did not yield good chips. The Puerto Rican vaiiety Forastero (D. alata) yielded one of the best chips. The quality of hot French fries was related closely to chip quality. Among cooking fats, corn oil and a mixture of lard and hydrogenated vegetable oil gave best results. These results can be commercialized with little modification.