A couple of FoodsNG’s readers have asked this question, but of course in different ways – “how do I properly store a cut yam?”, “how can I store yam after I cut it without spoiling?”. We are going to talk about this topic today in order to address their questions. Often we buy large tubers of Yam and need to only cook a small portion of it when we need to eat. So, what are you going to do with the remaining tuber? If you leave it that way, it grows mould and gets spoiled or turns brown and hard that you have to peel it off.
When the questions came, I though this should not be a problem for anyone because there is a way I saw mum do it while growing up and it worked every time. So, I took some time out and spoke to different people, asking them how they preserve their cut yam tuber. I got a lot of interesting answers and I will address the most shocking one first.
Someone told me she just leaves the yam that way and cut off the spoiled part when next she needs to cook the yam. Well, I would say that is not proper and safe for the following reasons;
- Why waste that part of yam that you cut away? You could save that yam by preserving it properly.
- When your yam grows mould and you cut the contaminated part away, do you think the remaining part of the tuber is safe?
You know why this is wasteful and unsafe? Mould is a fungi and when they grow on foods, fungi break the food down and make us of it. They grow their HYPHAE (the part that looks like microscopic roots) into the dissolved food. So, when you cut off the mould growth on the surface, you could still have the hyphae left in the remaining yam. The root is as unsafe as dangerous as the growth, sometimes more dangerous. Don’t cause Food Poisoning for yourself.
NEXT  :: Tip For Preserving Cut Yam To Prevent Mould Growth…
So how can you store your cut yam?
Here are some of the tips I have used and others that I got from people I spoke to;
Tip Number 1: One of our respondents, supported by some others said “I cut the quantity of yam I need and just put the rest back in the fridge”. I think this makes sense because these organisms need elevated temperature to grow, therefore storing them at low temperature like that in the refrigerator inhibits their growth.
Tip Number 2: “Cut the piece you need and immediately put the other end in a small bowl with 2 centimeters water.” I tried this before and it worked, but I did not store it for more than two days. If you have ever tried it for a longer period, let us know. This probably prevents the exposed part from atmospheric oxygen, which aids the growth of the spoilage organisms.
NEXT  :: Tips Number 3 and Number 4…
Tip Number 3: Growing up, I applied palm oil on the surface of the Yam that I have left and it worked fine.
Tip Number 4: A reader of FoodsNG also recommended this, “rub the exposed, cut, raw flesh with lemon juice, it cuts down on the browning and prevent mould growth”.
I have used some in the past with good results and I have not tried some others. I only though about them and realized that they make sense. Please, you can do other readers and us a world of good by trying them out and giving us feedback here.