The impact of some process technique on the antioxidant and dehydroascorbic acid content of 2 cultivars of yam (Dioscorea rotundata and D. cayenensis) were investigated. The process technique adopted were change of state, preparation and cookery. The assay of antioxidant within the 2 cultivars ranged from (5.0 – 9.2 mg / a hundred g contemporary tissue). The wet contents of the processed samples ranged from 40-55% for D. rotundata and 48-60% for D.cayenensis aside from cooked samples that had a wet content of half-hour for the 2 cultivars of yam. The hydrogen ion concentration values were similar altogether the varieties examined. the extent of antioxidant once zero - eight days of storage ranged from five.2 - 7.3 mg / a hundred g contemporary tissue on a wet -free basis (mfb). The dehydroascorbic acid content varied from five.0 - 9.2 mg / a hundred g contemporary tissue on a moisture- free basis. The retention in antioxidant and dehydroascorbic acid of the assorted treatments ranged from four.9 - 6.2 mg / a hundred g and five.2 - 8.9 mg / a hundred g severally. Thus, totally different process strategies has contributed to the loss of antioxidant with the best loss determined once the yam samples were cooked and least loss after they were deep-fried.
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