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Table 2 Changes of the pH during traditional wild yam tuber chips processing

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

Processing Step

Kandangan Sub-district, Kediri Regency

Paiton Sub-district, Probolinggo Regency

Wates Sub-district, Kediri Regency

Ngaglik Sub-district, Blitar Regency

Fresh tuber

6.63 ± 0.15

7.23 ± 0.60

6.63 ± 0.42

6.53 ± 0.49

Rubbing (after 1 h)

9.23 ± 0.25

8.80 ± 0.46

9.53 ± 0.25

9.50 ± 0.20

Pressing

7.77 ± 0.32

8.10 ± 0.72

8.57 ± 0.47

8.87 ± 0.31

Drying

7.97 ± 0.21

8.97 ± 0.21

8.97 ± 0.42

7.63 ± 0.42

Washing

8.63 ± 0.25

8.17 ± 0.32

8.57 ± 0.47

7.77 ± 0.51

Soaking

6.53 ± 0.42

6.97 ± 0.15

7.57 ± 0.35

7.23 ± 0.51

Soaking water

9.00 ± 0.46

7.27 ± 0.15

8.97 ± 0.31

8.00 ± 0.30

Boiling/steaming

7.77 ± 0.42

7.37 ± 0.51

7.53 ± 0.45

7.87 ± 0.38

Drying

8.23 ± 0.90

7.60 ± 0.36

7.27 ± 0.31

8.10 ± 0.56

  1. Primary data from three replications
  2. The pH changes of during wild yam chips processing at Nganjuk Regency were not measured