Effect of temperature treatment on the chemical composition, microbiology and sensory evaluation of Yam chips during storage

Dioscorea rotundata cv. I-212 which have high dry matter and low sugar content harvested from All India Coordinated Research Project on Tuber Crops, BCKV, West Bengal, was used for making chips following dehydration at different temperatures (40, 50 and 60) °C for 12±2 hours. Monthly evaluation of the changes in proximate nutritional composition; anti-nutritional composition; microbial count and sensory evaluation of the Yam Chips during storage at room temperature were carried out using standard methods. A significant difference (p