Effect of different sun-drying surfaces on the functional properties, cooking and insect infestation of cowpea seeds

SUMMARYInsects cause serious problems during the storage of cassava chips, when quality may be reduced and significant quantities of the product consumed. The major species naturally infesting chips were Rhizopertha dominica, Lasioderma serricorne and Araecerus fasciculatus. Infestation occurs during the sun-drying process, and up to 16% reduction in chip weight due to insect feeding was recorded after 2 months storage. Chips that had not received any pre-drying storage, but contained salt as a preservative, were infested by fewer insects than chips without salt. The poorest quality chips had significantly more insects than better quality ones.

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Effects of Drying Methods and Onion Bulb Variety on Physicochemical and Functional Properties of Onion Powder

Asian Food Science Journal ◽

10.9734/afsj/2020/v19i430247 ◽

2021 ◽

pp. 42-54

Author(s):

Ayéméné Cédrick Ardin Koménan ◽

Bio Sigui Bruno Bamba ◽

Joëlle-Annabelle N’gouin ◽

Marie Stella Hermance Akré ◽

Yadé Réné Soro

Keyword(s):

Moisture Content ◽

Functional Properties ◽

Water Solubility ◽

Titratable Acidity ◽

Drying Methods ◽

Drying Process ◽

Sun Drying ◽

Allium Cepa L ◽

Shelf Stable ◽

Functional Components

Onion (Allium cepa L.) is a rich source of constituents that are beneficial to human health. However, the short shelf life of these vegetables are a major cause of postharvest losses during peak harvesting season. Drying is one of the most convenient technologies for shelf stable food products production. This study is aimed at assessing the effects of three drying methods (industrial oven, electric dryer and sun drying) on physicochemical (moisture content, ash content, pH, titratable acidity, total polyphenol contents) and functional properties (water solubility and particle sizes) of onion powders of two onion varieties (white and violet of galmi). From the results obtained, physicochemical and functional components are affected significantly (P<0.05) by drying process but not titratable acidity (to the order of 36 mEq/100g DM). In addition, the moisture content of onion powders were below 13.66±0.115, 14.73±0.115, 14.60±0.305 g/100g WM for industrial oven, electric dryer and sun drying respectively with pH between 3.29 and 5.16. In addition, these powders showed a small particle size (under 400 μm) and high solubility as 93.33±2.3, 72±0.5, 62.66±2.3 g/100 g DM for Electric dryer (ED), Industrial oven (IO) and Sun drying (SD) respectively. Furthermore, polyphenol content was almost different in all the different drying process with values between 721.32 to 962.26 mg GAE/100g DM. Moreover, all properties were varied significantly (P<0.05) between white and violet of galmi powders. The preferred drying method and onion variety were industrial oven and violet of galmi. Finally, these results could be a valorization way to promote an industrialization of onion powders.

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FUNCTIONAL PROPERTIES OF POWDERED AND FRESH EGG ALBUMIN AND YOLK DETERMINATION

FUDMA Journal of Sciences ◽

10.33003/fjs-2020-0403-390 ◽

2020 ◽

Vol 4 (3) ◽

pp. 263-266

Author(s):

A. Z. Sanusi ◽

Z. S. Jibia ◽

M. G. Garba ◽

U. S. Salisu ◽

S. Gaddafi

Keyword(s):

Water Absorption ◽

Functional Properties ◽

Egg White ◽

Absorption Capacity ◽

Water Absorption Capacity ◽

Egg Albumin ◽

Sun Drying ◽

Emulsification Capacity ◽

Swelling Capacity ◽

Foaming Capacity

The study was carried out to evaluate the functional properties of fresh and powdered egg albumin and yolk. The experiment was carried out at Animal Product and Processing lab of the Department of Animal Science, Federal University Dutsinma. Fresh eggs were collect from the Departmental farm. Ten (10eggs) each were weighed and crushed into stainless dish and separated into albumin and yolk for sun drying. After 8 hours of sun drying the crystals were convert into powder form using grinding and sieving techniques. Samples of the powder albumen and yolk were then subjected to functional properties determination. Data collected were analyzed using Statistical Analysis System (SAS) version…2002. The result indicates that there is significant (P<0.05) differences in functional properties of both fresh and powdered Albumin. Egg white (Albumin) fresh had Foaming capacity and Foaming stability values of 20.00% and 9.66% while egg white (Albumin) powdered Foaming capacity and Foaming stability had a lesser values of 11.00 % and 2.33% respectively. The Emulsification capacity (EC) and Emulsification Stability (ES) of Fresh Albumin seems to differ having a lower value (P<0.05) functional properties of 7.00% and 2.66%, while the Emulsification capacity (EC) and Emulsification Stability (ES) of powdered Albumin had higher value (P<0.05) of 35.66% and 4.00%. Similarly the Water Absorption Capacity (WAC) and Swelling Capacity (SC) for Fresh Albumin have a lower value (P<0.05) of 1.00% and 2.00%, while the Water Absorption Capacity (WAC) and Swelling Capacity (SC) of powdered Albumin had higher

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Evaluation of the functional properties of bael powder using different drying methods

FOOD SCIENCE RESEARCH JOURNAL ◽

10.15740/has/fsrj/11.2/47-55 ◽

2020 ◽

Vol 11 (2) ◽

pp. 47-55

Author(s):

Vipul Chaudhary ◽

Vivak Kumar ◽

B.R. Singh ◽

Jaivir Singh ◽

Neelash Chauhan ◽

...

Keyword(s):

Functional Properties ◽

Value Added ◽

Absorption Capacity ◽

Drying Methods ◽

Sun Drying ◽

Hot Air ◽

Swelling Capacity ◽

Tray Drying ◽

Bael Powder

The study were carried out to evaluate the effect of different varieties of bael (Pant Aparna, Pant Shivani and Pant Urvashi) dried by different method such as open sun drying, tray drying (600C and 700C) and hot air oven drying (600C and 700C) on functional properties of bael powder. The functional properties such as swelling capacity, water absorption capacity, oil absorption capacity, foam capacity, solubility and bulk density were decreased with increase in drying temperature. The result showed that the Variety Pant Aparna at 600C cabinet tray drying and Variety Pant Aparna by open sun drying bael powder had highest functional properties compared to others treated bael powder. Bael powder has good functional properties which enhance the nutritional quality of the value added products.

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Physicochemical and functional properties of chitosans affected by sun drying time during decoloration

LWT ◽

10.1016/j.lwt.2009.05.004 ◽

2009 ◽

Vol 42 (9) ◽

pp. 1553-1556 ◽

Cited By ~ 13

Author(s):

Dal Kyoung Youn ◽

Hong Kyoon No ◽

Witoon Prinyawiwatkul

Keyword(s):

Functional Properties ◽

Drying Time ◽

Sun Drying ◽

Physicochemical And Functional Properties

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Effect of Different Sun Drying Surfaces on the Functional Properties and Microbial Loads of Unripe Plantain Flours

Frontiers in Environmental Microbiology ◽

10.11648/j.fem.20170303.12 ◽

2017 ◽

Vol 3 (3) ◽

pp. 50 ◽

Cited By ~ 1

Author(s):

Olorode Omobolanle Omowunmi

Keyword(s):

Functional Properties ◽

Sun Drying

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Studies on Banana Centre Core Flour Prepared by Different Drying Methods

Current Agriculture Research Journal ◽

10.12944/carj.3.1.07 ◽

2015 ◽

Vol 3 (1) ◽

pp. 55-59 ◽

Cited By ~ 1

Author(s):

R Lakshman ◽

Dawn Ambrose ◽

Dtirout Chelvame

Keyword(s):

Functional Properties ◽

Drying Methods ◽

Solar Drying ◽

Sun Drying ◽

South Indian ◽

Tray Drying

Banana centre core is used as a vegetable in South Indian culinary in India. Attempts were made to develop a process for the production of banana centre core flour for its effective utilisation for incorporation into food. Banana centre core dices were dried by different drying methods viz., sun drying, solar drying and tray drying at 50, 60 & 70°C temperature respectively. The dried banana centre core dices were then converted into flour in a pulveriser such that 90 percent of powder passed through 400 micron sieve. The influence of drying on the physical and functional properties of the banana centre core flour was analysed. Results of the study showed that the flour obtained by drying banana centre core dices at 70°C in a tray dryer was better in quality compared to other drying methods.

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Effect of Post-Dehulling Treatments on Anti-Nutritional and Functional Properties of Cowpea (Vigna Unguiculata) Flour

Journal of Applied Sciences and Environmental Management ◽

10.4314/jasem.v24i9.23 ◽

2020 ◽

Vol 24 (9) ◽

pp. 1641-1647

Author(s):

F.M. Makinde ◽

O.O. Abolarin

Keyword(s):

Bulk Density ◽

Functional Properties ◽

Vigna Unguiculata ◽

Food System ◽

Absorption Capacity ◽

Positive Health ◽

Nutritional Factors ◽

Cowpea Seeds ◽

Standard Procedures ◽

Colour Parameters

Recently, cowpea (Vigna unguiculata) has been cited for imparting specific positive health potentiating responses when properly positioned in the diet. However, inherent anti-nutritional factors in cowpea have long been recognized as concerns and require appropriate processing conditions to ameliorate adverse effects. The study focuses on effect of post-dehulling treatments on anti-nutritional and functional properties of cowpea flour. Three genotypes of cowpea (IT99K-573-2-1, IT96D-610, and IT07K-292-10) were dehulled. Dehulled cowpeas were boiled, roasted or autoclaved and prepared into flour. Raw (dehulled) cowpea genotype served as control. Anti-nutritional and functional properties of the products were determined using standard procedures. Antinutrient concentration of cowpeas differed significantly (p≤0.05) among genotypes. Tannin, phytate and oxalate concentration ranged from 31.15 to 121.80g/kg, 22.31 to 48.04 g/kg and 0.01 to 0.026g/kg respectively. Coloured beans (IT96D-610), had significantly lower anti-nutritional content than those of white beans (IT99K-573-2-1 and IT07K-292-10). All heat treatments significantly reduced the levels of investigated anti-nutrients compared to their respective control. Water absorption capacity and oil absorption capacity were found in the range of 2.12–3.07 mL/g and 1.37-1.73 mL/g, respectively. Swelling power, starch solubility, loose bulk density and packed bulk density varied between 10.79 to 18.42g/g, 0.16 to 1.52g/g, 0.64 to 0.73g/mL and 0.84 to 0.94 g/mL respectively. Colour parameters (L*, a*, b*, hab, C*) showed significant variations among the genotypes. The combined varietal and processing variation induced significant modification in the inherent anti-nutrients and functional properties of dehulled cowpea as attested by the highly significant (p≤0.05) correlations observed. Processing of cowpea seeds in these forms presents an opportunity for extending their use beyond the dehulled seeds in food system. Keywords: Cowpea, dehulling, treatment, nutrients, functionality

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