Traditional detoxification of wild yam (Dioscorea hispida Dennst) tuber in chips processing at East Java, Indonesia

Table 1 Variability of wild yam tuber chips processing at East Java, Indonesia

Step	Kandangan Sub-district, Kediri Regency [19]	Paiton Sub-district, Probolinggo Regency [19]	Wates Sub-district, Kediri Regency [19]	Ngaglik Sub-district, Blitar Regency [19]	Ngluyu and Gamping Sub-districts, Nganjuk Regency	Sawahan Sub-districts, Nganjuk Regency
Peeling	Manual	Manual	Manual	Manual	Manual	Manual
Slicing	Manual	Manual	Manual	Manual	Manual and Mechanical	Manual
Rubbing	Wood ash only	Wood ash: salt 25:1 (w/w), Stand for 1 h	Wood ash: salt 50:1 (w/w)	Wood ash: rice straw ash 2:1 (w/w) ash: salt 5:1 (w/w)	Wood ash and salt (the ratio is not observed)	Salt
Pressing	By stone for 12 h	By stone for 12 h	By stone for 12 h	By stone for 12 h	Manual by using gunny sack and wooden stick	Not applicable
Drying	Sun drying 1–3 h	Sun drying 1–3 h	Sun drying 1–3 h	Sun drying 1–3 h	Not applicable	Not applicable
Washing	By flowing water at the river	By freshwater	By freshwater	By freshwater	By freshwater	Not applicable
Soaking	36 h	12 h	48 h	36 h	3 days	3 days
Pregelatinization	Boiling 30 min	Boiling 15 min	Boiling 15 min	Steaming 30 min	Steaming until cooked	Steaming until cooked
Drying	Until dry	Until dry	Until dry	Until dry	Until dry	Until dry

ISSN: 2352-619X