Effect of Steam Blanching and Storage Durations on the Physicochemical Properties of White Yam (Dioscorea rotundata) Slices

White yam (Dioscorea rotundata) is a vital crop in many tropical regions, and its preservation and quality retention are of paramount importance for ensuring food security. This study investigated the impact of steam blanching and different storage durations on the physicochemical properties of white yam slices. White yam slices were subjected to varying steam blanching durations of 1 min, 3 min and 5 min, followed by oven drying at 60℃ for 72 hours and storage at room conditions for 7 days. Physicochemical properties such as proximate composition, total soluble solids, titrable acidity, moisture content, color and pH were measured before and after blanching. The results showed that the steam blanching durations significantly (p ˂ 0.05) affected all the physicochemical properties measured. The proximate results showed the non-blanched (control) samples had higher moisture (65.04±0.35), crude protein (4.55±0.04), fat (0.53±0.01), fibre (1.42±0.02) and ash contents (2.25±0.02) than the blanched samples with exception of the carbohydrate content (26.22±0.29) where the control samples had lower values. Proximate components decreased with blanching duration, except for carbohydrate content, while storage duration did not significantly affect the measured attributes, despite slight changes in moisture content, color, and pH. However, the duration of blanching and storage significantly impacted the physicochemical attributes. These findings have significant implications in the food processing industry, promoting the development of improved storage and preservation strategies for white yam and also ensure food security and reduced post-harvest losses.