Bleaching of browned water yam (Dioscorea alata) with African oil bean seed lipoxygenase (Part 2)

Purified African oil bean seed lipoxygenase was used to bleach water yam tubers that were browned by exposing their cut surfaces to air. The enzyme solution destroyed the polyphenols extracted from the browned water yams and the polyphenols at the browned yam tubers which resulted in the bleaching of the browned yam tubers to their original white colour. The destruction of the polyphenol extract and the bleaching of the browned yam tubers were found to be dependent on the enzyme concentration of the enzyme.