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Browning in raw and processed yams resulting from enzymes, polyphenol oxidase (PPO) and peroxidase (POD), activities is a major limitation to the industrial utilization of Dioscorea varieties of yams. Two elite cultivars of D. rotundata species were…

Response surface methodology was employed to characterize the effects of blanching temperature, blanching time and final frying time on texture and appearance of fried yam chips produced from two cultivars of white yam (Dioscorea rotundata). Fifteen…

This open textbook fits one- or two-semester courses across fields like computer science, business, finance, and more. It blends real and fictional scenarios, in-depth coverage of data ethics and AI, and hands-on Python examples to make data science…
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