anthocyanin from yam.

Ambient temp 32 C.

Blended again (AB02) with 500 mL H2O for ~5 min, yielding grey-purplish paste.

Strained, wringed:

* Liquid (AB05) milky purple

* Solid (AB06) grayish purplish moist, 225 g.

Decanted (AB01) after several minutes:

* Liquid (AB04), 950 mL, dark wine.
Did not deposit signif starch after 5 min.  

* Solid (AB03) pink starch layer ~2mm thk at bottom of 150 x 300 mm tray.

Left (AB05) stand in pan for 5 min, then decanted:

* Solid (AB07) starch, ~1mm tkh, 120 mm dia.

* Liquid (AB08) whitish wine 510 mL.

Tried to filter (AB08) with coffee filter. Clogged right away. Filtrate was milky.

Mibex (AB06) with enough water to make a lilac thick soup liquid.  Heated on stove, then on BM. Turned into a purplish gray brown translucent puree.  Taste and smell were unpleasant at first but disappeared after 20 min.  After 20 min, diivided in 2 parts.

* To one part added 2 tablespoons of sugar plus a bit of lemon and vanilla flavor.  Strained through sieve and cooked in BM for ~5 min.  After cooling in fridge became firm like pudding, and made a passable dessert.

* To the other part added 2 cubes Korr beef stock + Syrian pepper.  Cooked in BM for ~5 min.  After cooling in fridge became firm like pudding.  Tried to use as side dish, but was too salty and the beek flavor was too strong. In the end discarde most of it.

----------------------------------------------------------------------