Dried Ubi Powder

DRIED UBI POWDER

a. Container. Use laminated plastic films of high density P.E. bags of suitable thickness or aluminum pouch.

b. Quality of raw materials. Ubi tubers for drying should have the distinct violet color and strong ubi aroma when cooked. It should also be free from mechanical damages and disease.

c. Preparation. Wash the tubers thoroughly removing all adheringdirt in the spaces between the tubers, Cut the big

tubers into 7.6‑10 cm. long pieces!. Leave the peels intact.

d. Processing. Steam the Lubcors until cooked and allow to cool.Peel the tubers and remove small roots. Slice thinly

or grate over drying trays and dehydrate at 40‑50‑C.Drying time is around 16 hours for sliced but shorterfor grated yams. Allow to cool down to room temperature. Grind the dried chip in a mill to a fine powder. Sieve powder in #40‑60 mesh. screens.

e. Packaging. Pack in the desired containers and seal immediately. Packaged ubi powder keeps longer when stored in a cool, dry and dark place.

Sample Use. Preparation of Instant "Halaya" (Ubi Sweet)

Procedure:

1. Weigh .100 g ubi powder, 50g of powdered milk, 100g refined sugar and 10g margarine.

2. Add 15Oml hot water.

3. Mix thoroughly and serve.

The entire preparation takes 10 minutes and will give.400g of "halaya" ready to eat.