Effects of two pre-treatments, blanching and soaking, as processing modulation on non-enzymatic browning developments in three yam cultivars from Ghana.

A decreasing trend with respect to increasing soaking time was also observed in the non-enzymatic browning development in KM cultivar which was deep-fried after soaking ( Figure 1 ).

also in 47,180 other papers

This suggests that the contribution of non-enzymatic browning to RP in the products may not be significant and that there are components in the prepared yam tissues that may be contributing to the observed RP.

also in 2,774 other papers