Scholarly works in Agricultural and Environmental Engineering

Permanent URI for this collectionhttps://repository.ui.edu.ng/handle/123456789/568

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Author: search.filters.author.Akintola, A.Subject: search.filters.subject.Drying temperature

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    Proximate composition of Tannia (Xanthosoma sagittifolium) flour as influenced by pretreatment and drying temperature
    (LAUTECH, 2023) Oyefeso, B. O.; Akintola, A.; Akintunde, A. M.; Ayandokun, O. C.; Fadele, K.; Ogunlade, C. A.
    Drying is an important operation in processing fresh tannia cormel into flour with better storability. Product characteristics and drying variables could affect the final product's quality and consumers’ acceptability. This study was therefore designed to investigate the effects of blanching time (5, 10, and 15 minutes) and drying temperature (60, 70 and 80°C) on selected proximate composition of oven-dried tannia flour. Response Surface Method (RSM) of 2 factors, 3 levels Historical Data Design (HDD) second-order polynomial model was adopted for the experimental design. Flour was produced from fresh and pretreated tannia cormels and proximate analysis of the flour samples was carried out using standard methods. Data obtained were statistically analyzed at 5% level of significance. Moisture content (wet basis), carbohydrate, protein, ash, crude fibre and fat content of the flour samples were within the ranges 4.43-12.74, 77.34-84.71, 2.22-4.22, 2.47-4.69, 0.34-2.50 and 0.63-3.72%, respectively. Samples dried at 60oC and blanched for 12.74 minutes had the best quality attributes with the optimum response values of 83.19% carbohydrate, 3.56% protein, 3.80% ash, 0.98% crude fibre and 1.96% fat with 7.01% moisture content. Extended blanching period is recommended to obtain high-quality flour with improved storage stability. Proper combination of drying temperature and blanching period that will result in desired proximate composition of tannia flour can be achieved based on the findings of this study.
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    Effect of blanching period and drying temperature on selected physicochemical properties of cocoyam (Xanthosoma sagittifolium) flour
    (African Journals Online, 2021) Oyefeso, B. O.; Ayorinde, M. O.; Ogunlade, C. A.; Fadele, O. K.; Akintola, A.
    This study investigated the influence of Blanching Time (BT) and Drying Temperature (DT) on some selected physico-chemical properties of cocoyam flour including water absorption capacity, bulk density, swelling index, wettability and gelatinization point. The quality parameters of the flour were analysed using AOAC standard methods and procedures. Twofactors, 3-levels Historical Data Design of Response Surface Methodology was adopted for the analysis to determine the effects of BT and DT on the investigated parameters. Second order polynomial model was obtained at 5% level of significance. The flour samples had 1.60 to 4.00% water absorption capacity, 0.71 to 0.81 g/cm3 bulk density, 5.2 to 6.8 g/g swelling index, 7 to 16s wettability and 68 to 90 oC gelatinization point. Samples dried at 60oC and blanched for 9.05 mins had better quality with optimum response values of 3.37% water absorption capacity, 0.76 g/cm3 bulk density, 6.22 g/g swelling index, 12.71 s wettability, and 85.73oC gelatinization temperature. BT and DT had significant effects on water absorption and wettability while no significant influence was observed on the bulk density, swelling index and gelatinization temperature of the flour at p ≤ 0.05. These findings will serve as a guide in ensuring proper choice of blanching time and drying temperature based on end-use and desired physico-chemical properties of cocoyam flour.