Impact of Autoclaving Pressure on the Proximate Composition of White Yam (dioscorea Rotundata) in Yola, Adamawa State

The study determined the effect of heating pressures using autoclave on the proximate composition of white yam with a view of adopting Short Time High Temperature (STHT) heat treatment technology for its processing, preservation and storage. The study was conducted in 2015 to evaluate the impact of varying autoclaving pressure on proximate composition of white yam (Dioscorea rotundata) in Yola . Treatments consisted of yam (D. rotunda) processed and divided into five representative samples with five autoclaving pressures (0Kpa, 100Kpa, 150Kpa, 200Kpa and 250Kpa). Treatments were then laid out in a Completely Randomized Design (CRD) and replicated three times. Autoclaved white yam produced a product with reduced crude protein, ether extract, fibre, ash and carbohydrates content. This method of processing of white yam also resulted in product with increased dry matter content and the optimum pressure for autoclaving white yam without adverse reduction in nutrient content is 100 – 150Kpa. It is therefore, suggested that Short Time High Temperature (STHT) heat treatment technologies could be adopted for white yam processing, preservation and storage.