Without doubts, I have also been bothered by this scenario each time I find myself in the kitchen to cook Yam. It was always dissatisfying noticing the discolouration that suddenly happens under my very eyes within seconds (they turn yellow, brown and sometime black). Yam had been a major staple for centuries providing energy and other nutrients for the African people and beyond.
With its more than 600 documented species; edible and inedible, it remains a difficult task to identify which one would turn yellow, dotted green, brown or black during peeling.
Popular species of yam include Dioscorea alata (Water yam), Dioscorea rotundata (White Yam) and Dioscorea bulbifera (Aerial Yam). Many mothers and women have been forced to opt for other tubers or avoid yam in their diet because of this sudden reaction. Before writing this piece, I took time to carry out a simple finding by speaking with mummies and grand mummies on the best ways to avoid discolouration of Yam during preparation and all the women gave their opinions about it. Quickly let’s check some of their advice.
Advice: Preventing Yam From Changing Colour While Peeling, Cutting
1. A few of the women said the best way to avoid yam discolouration during peeling is to “shine your eye well” when buying. They insisted some Yam types are naturally coloured and so there is nothing you can do to avoid obtaining a coloured yam. An example is yellow yam with botanical name Dioscorea cayenensis which is as a result of carotenoid in it. Try to peel the yam slightly with your finger and see if any discolouration quickly occurred when you are still at the market. If it does do not buy the Yam. It is best to buy only white yam.
For Number 2, 3 and our own take, click to the next page…
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