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Información tecnológica

versión On-line ISSN 0718-0764

Resumen

ALVIS, Armando; VELEZ, Carlos A  y  RADA-MENDOZA, Maite. Composition of Fresh Colombian Yam and Cooked by Deep-Fat Frying. Inf. tecnol. [online]. 2008, vol.19, n.1, pp.3-10. ISSN 0718-0764.  http://dx.doi.org/10.4067/S0718-07642008000100002.

The proximal composition of four varieties of fresh, flour and starch of the yam was evaluated and water and fat content information content in two yam varieties put under deep fat frying were determined. Before the experiments, the samples were dried until they reached constant weight. The fresh yam consists mainly of water and carbohydrates, with low levels of protein, fiber and fat. High differences were found among varieties for the moisture and protein contents in the products studied. The composition of these yam varieties produced in Colombia are similar to those from other Latin American countries. Yam is a source of moderate energy and therefore is a valuable food in countries with critical nutritional health, and its consumption should be promoted.

Palabras clave : yam; proximal composition; starch; deep-fat frying.

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