ABSTRACT
This study was carried out to
determine the effects of various drying methods on unripe plantain and its
drying kinetics. The effects of commonly used drying methods which are sun,
electric oven and solar drying), on the nutrient content of plantain (Musa
paradisiaca) was investigated. This food crop was dried using these various
drying methods and their nutritional composition determined. Analysis of the
nutritional composition showed that these drying methods significantly lowered
the moisture content from 58.70% w.b (fresh) to 7.55% w.b (Solar dried
samples). Fibre, vitamin C, magnesium and potassium levels were retained more
with open sun drying and least with solar drying while ash, CHO, vitamin A and
Fe recorded highest with solar drying and least with open sun drying. It was
observed that Magnesium increased with each drying method and could be due to
absence of oxalate and phytate compounds in the fruit. Oven dried plantain
slices had the highest (76.55%) retained protein than solar dried (65.88%) and
open sun dried (50.75%). The proximate parameters of control (fresh) plantain
slices are significantly (p = 5%) different from that of dried plantain for all
the studied drying methods except iron (Fe). Comparing the composition of dried
plantain slices with different method, no significant (p < 5%) difference
was observed though their mean values differ. These results indicate that the
effects of the various drying methods on the food samples were almost similar,
with each drying method retaining the nutrients, without total loss of any
nutrient; although, with some degree of loss to some nutrients. The goodness of
fit was determined using the coefficient of determination (R2), reduced chi
square (x2) and root mean square error (RMSE). Among the empirical drying
models fitted and their statistical analysis for all the drying methods studied
(Table 4.2), logarithmic model had the most satisfactory condition for
describing the drying behaviour of plantain slices. Logarithmic model obtained
the highest R2values and lowest 2 and RMSE values as 0.98, 0.0396 and 0.0 170
respectively (open sun drying), 0.97, 0.0492 and 0.0121 respectively (oven
drying) and 0.99, 0.0344 and 0.0083 respectively (solar drying).
EKWEMBILI, M (2021). Evaluation Of The Effects Of Different Drying Methods On The Nutrient Content Of Unripe Plantain. Mouau.afribary.org: Retrieved Dec 25, 2024, from https://repository.mouau.edu.ng/work/view/evaluation-of-the-effects-of-different-drying-methods-on-the-nutrient-content-of-unripe-plantain-7-2
MERCY, EKWEMBILI. "Evaluation Of The Effects Of Different Drying Methods On The Nutrient Content Of Unripe Plantain" Mouau.afribary.org. Mouau.afribary.org, 04 Aug. 2021, https://repository.mouau.edu.ng/work/view/evaluation-of-the-effects-of-different-drying-methods-on-the-nutrient-content-of-unripe-plantain-7-2. Accessed 25 Dec. 2024.
MERCY, EKWEMBILI. "Evaluation Of The Effects Of Different Drying Methods On The Nutrient Content Of Unripe Plantain". Mouau.afribary.org, Mouau.afribary.org, 04 Aug. 2021. Web. 25 Dec. 2024. < https://repository.mouau.edu.ng/work/view/evaluation-of-the-effects-of-different-drying-methods-on-the-nutrient-content-of-unripe-plantain-7-2 >.
MERCY, EKWEMBILI. "Evaluation Of The Effects Of Different Drying Methods On The Nutrient Content Of Unripe Plantain" Mouau.afribary.org (2021). Accessed 25 Dec. 2024. https://repository.mouau.edu.ng/work/view/evaluation-of-the-effects-of-different-drying-methods-on-the-nutrient-content-of-unripe-plantain-7-2