This invention relates to the process of 1) producing purple yam powder using ube tubers with varying degree of purple pigmentation to the desired intensity of purple color without addition of artificial chemical or preservative 2) reducing overcooked purple yam tubers with lumpy consistency inappropriate for tray drying 3) shortening steaming time to uniformly cook all tubers in a batch 4) increasing material pulp recovery after cooking and peeling 5) decreasing drying time of steamed ube tubers to 10 pcnt or lower final moisture content, and 6) declining browning effect on the purple color quality of finished product.
