The fermentation process of yam mucilage yogurt was optimized by response surface methodology. The effects of different yam mucilage flour addition, sucrose addition, inoculation quantity and fermentation time on yogurt quality was investigated by central composite design. The optimum fermentation parameters of the yogurt were as follows: yam mucilage flour 1.6%, sucrose7.1%, inoculation quantity 4.9% and fermentation time ...