Production of 'Poundo' Yam

The book "Production of 'Poundo' Yam" offers a comprehensive analysis of the production methods for 'poundo' Yam, a traditional African delicacy. It documents the findings of a research study that examines the effects of drying temperature, blanching temperature, and duration on the drying rate as well as the nutritional and sensory qualities of 'poundo' Yam. By utilizing an experimental dryer and considering various parameters, the study aims to determine the optimal processing conditions to maximize the quality of the final product. Given the challenges associated with producing 'poundo' Yam, this book provides valuable technical information that is relevant for investors and entrepreneurs looking to enter the production field. It is an essential reference for establishing small and medium-sized enterprises in this sector.