Yam Powder
Fruit & Vegetable Powders
$6.26 ~ $9.39
Food
Free sample from 100g(NF)
One unit of:20kg/carton
One unit of:20kg/carton
20kg/carton
Product Info
What is Yam Powder?
Yam Powder is the finely milled flour made from dried yam tubers, valued in the food industry for its high starch content, making it an excellent thickener, binder, and ingredient in nutritional foods and gluten-free applications.
How is Yam Powder made?
| Step No. | Production Stage | Key Action | Control Point & Note |
|---|---|---|---|
| 1 | Raw Material Reception | Inspect and receive fresh yam tubers. | Inspect for maturity, firmness, and absence of rot or pest damage. Only accept high-quality tubers to ensure a good final product. Reject any substandard batches. |
| 2 | Washing and Cleaning | Thoroughly wash the yam tubers to remove all soil, sand, and surface contaminants. | Use clean, potable water. Ensure all dirt is removed to prevent grittiness in the final powder. Monitor water quality to avoid cross-contamination. |
| 3 | Peeling | Remove the outer, inedible skin of the yams, either manually or mechanically. | The peel must be completely removed as it can cause bitterness and discoloration. Minimize flesh loss during this process. Peeled surfaces should be clean. |
| 4 | Slicing / Chipping | Cut the peeled yams into thin, uniform slices or chips. | Uniform slice thickness (e.g., 3-5mm) is critical for even and efficient drying. Inconsistent sizes will lead to a mix of burnt and under-dried chips. |
| 5 | Blanching (Parboiling) | Briefly immerse the yam slices in hot water (e.g., 90-100°C) for a few minutes. | This step inactivates enzymes that cause browning and spoilage, preserving the white color of the powder. Control blanching time and temperature precisely to avoid overcooking. |
| 6 | Drying / Dehydration | Dehydrate the blanched yam slices until they are brittle. | This is a Critical Control Point (CCP). The final moisture content must be below 10% to prevent microbial growth and ensure a long shelf life. Monitor temperature to prevent burning. |
| 7 | Milling / Grinding | Grind the dried yam chips into a fine powder using a suitable mill. | The goal is to achieve a consistent, fine particle size. Use appropriate mesh screens. Avoid overheating during milling, which can affect the powder's functional properties. |
| 8 | Sieving / Sifting | Pass the milled powder through a fine-mesh sieve. | This step ensures a uniform, smooth texture by removing any coarse particles or fibres. Verify the correct sieve mesh size is used according to product specifications. |
| 9 | Packaging and Labeling | Weigh and pack the finished yam powder into airtight, moisture-proof containers. | Use food-grade packaging material. Ensure proper sealing to protect from moisture and contamination. Accurately label with batch number, production date, and expiration date. |
| 10 | Storage | Store the packaged product in a suitable environment. | Store in a cool, dry, and well-ventilated area away from direct sunlight, pests, and strong odors to maintain product quality and shelf life. |
Technical Specifications
| Solubility | Water‑soluble dispersion |
| Storage Conditions | Store in cool, dry place ≤25 °C, protect from light |
| Shelf Life | 24 Months |
Applications & Usage
Common Applications:
Beverages
functional foods
dietary supplements
beauty products
Mechanism of action:
| Parameter | Yam Powder |
|---|---|
| Functional Category | Thickener; Viscosity Modifier; Texture Agent; Binder |
| Key Ingredients | Yam Starch (amylose and amylopectin); Dietary Fiber; Native Yam Proteins |
| Mechanism of Action | Starch granules absorb water and swell irreversibly upon heating (gelatinization), leading to a significant increase in viscosity. The leached amylose and entangled amylopectin chains form a gel network that immobilizes free water, providing structure and body. Dietary fibers present contribute to water holding capacity (WHC) and texture modification. |
| Application Effect in Product | Increases viscosity and provides a smooth, thickened texture in soups, sauces, and gravies. Improves moisture retention and crumb structure in baked goods. Acts as a binder and texture enhancer in processed foods. Contributes to a creamy mouthfeel and stable emulsion. |
Comparison:
| Product Name | Category/Type | Key Features | Strengths (vs peers) | Weaknesses (vs peers) | Best Use Cases | Why Choose |
|---|---|---|---|---|---|---|
| Yam Powder (Pounded Yam Flour) | Tuber Flour | Made from dried yam (Dioscorea). Reconstitutes into an elastic dough. Earthy, distinct flavor. | Provides the most authentic taste and texture for traditional pounded yam. Good source of potassium and fiber. | Specific flavor is not versatile. Can be gritty if not prepared correctly. Higher price point than cassava. | Making authentic pounded yam, thickening traditional soups and stews. | For the traditional, authentic flavor and texture in West African swallows. |
| Cassava Flour (Fufu Flour) | Tuber Flour | Made from ground cassava root. Can be fermented or unfermented. Forms a smooth, sticky dough. | Very neutral flavor, making it highly versatile. Often more affordable and widely available. Creates a very smooth texture. | Can have a sour taste if fermented. Lower in some nutrients compared to yam flour. | Making fufu, eba, and other swallows; gluten-free baking where a neutral flour is needed. | A versatile and economical choice for various swallows and gluten-free recipes. |
| Plantain Flour | Fruit Flour | Made from dried, unripe green plantains. High in resistant starch. Slightly sweet flavor. | Lower glycemic index. Good source of prebiotic resistant starch. Unique flavor profile. | Distinctive sweet taste is not suitable for all savory dishes. Can be more expensive. | Making plantain fufu, gluten-free pancakes and baked goods where a subtle sweetness is welcome. | For a lower-glycemic alternative with gut-health benefits and a unique taste. |
| Taro Powder | Tuber Powder/Flavoring | Made from taro root. Distinctive nutty, vanilla-like flavor and often a purple hue. Frequently has added sugar. | Unique, popular flavor ideal for desserts and drinks. Provides natural color. | Not a 1:1 substitute for staple flours like yam or cassava. Often sold as a mix, not pure flour. | Flavoring bubble tea, smoothies, ice cream, cakes, and pastries. | Specifically for its unique sweet flavor and color in beverages and desserts. |
| Potato Starch | Tuber Starch | Pure extracted starch from potatoes. Fine, white powder with no taste. Excellent thickener. | Superior thickening power for clear sauces. Very neutral. Widely available and inexpensive. | It is a starch, not a flour; cannot form a dough on its own. Can result in a gummy texture if overused. | Thickening sauces, gravies, and soups. A component in gluten-free flour blends to add lightness. | As a pure, tasteless thickener or to improve the texture of gluten-free baked goods. |
Technical Documents
Available Documentation
Specification sheet and COA available
Safety Data Sheet (SDS)
Available
Certificate of Analysis (COA)
Quality assurance documentation
Technical Data Sheet
Detailed technical specifications