Article abstract

Journal of Agricultural and Crop Research

Research Article | Published January 2021 | Volume 9, Issue 1. pp. 1-7.

doi: https://doi.org/10.33495/jacr_v9i1.20.161

 

Effect of drying temperature on physical properties of fermented dried locust bean flour

 



 

 

Idowu D. O*

Olaniran J. A.

Onifade T. B.

 

Email Author

 

Ladoke Akintola University of Technology, Ogbomoso, Oyo State, Nigeria.


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Citation: Idowu DO, Olaniran JA, Onifade TB (2021). Effect of drying temperature on physical properties of fermented dried locust bean flour. J. Agric. Crop Res. 9(1):1-7. doi: 10.33495/jacr_v9i1.20.161.

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 Abstract 


Drying plays a major role in food processing as it reduces the activities of micro-organisms and hence preserve food from deterioration. It has been reported that drying imposes new changes to the physical properties of the product which may in turn affect its handling, packaging and usability. The present research work, therefore aimed to evaluate the effect different drying temperature on physical properties of fermented dried locust bean flour. The local fermented locust bean was dried at different temperature of 50, 60, 70, 80 and 90°C at airflow rate of 1.8 kg/min. then milled and Investigated on final moisture content, bulk density, water retention ratio, flour wetting time, and swelling capacity of the fermented dried locust bean flour. The effect of drying temperature was found to be significant (p ≤ 0.05) on all the physical properties investigated except bulky density (0.638 g/ml). As the drying temperature increased from 50 to 90°C, final moisture content decreased significantly from 5.62 to 3.52%. Whereas, water retention ratio, wetting time, swelling capacity, porosity ratio and water retention ratio increase from 1.96 to 2.5 m/g, 153 to 299 s, 2.26 to 2.44, 0.81 to 0.91 and 1.96 to 2.5 m/g respectively. These findings could prove useful in the modeling of locust bean drying and to flour millers and pelletizer who may want to use locust bean flour as a sole or composite flour for different production and application.

Keywords  Fermented locust bean flour   physical properties   modeling   pelletizer   miller   drying temperature  

 final moisture content   

 

 

Copyright © 2021 Author(s) retain the copyright of this article.or(s) retain the copyright of this article.

This article is published under the terms of the Creative Commons Attribution License 4.0

 

 

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