Description
Pounded yam is made by boiling yams to gelatinize starch and then pounding to create a smooth, elastic dough.
Technical
During boiling, yam starch undergoes gelatinization as amylopectin absorbs water and swells, forming a viscous paste. Mechanical shear during pounding breaks down amylopectin chains, increasing viscosity and creating an elastic network. Proper temperature control prevents retrogradation and maintains desired texture.
Science
Primary Reaction
Starch gelatinization followed by mechanical shear-induced breakdown of amylopectin chains
Sensory Profile
Aroma ()
earthywarmslightly sweetnuttytoastedmildly woody
Origin & History
Civilization
Nigerian, Ghanaian, Cameroonian peoples
Era