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Apr 30, 2022Keywords:
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Main Article Content
Effect of Different Drying Method on the Quality Characteristics of African Pear (Dacroydes edulis) Mesocarp Flour
Abstract
The effect of different drying methods (sun drying, oven drying, microwave drying and Toasting) on the quality characteristics of African pear (Dacroydes edulis) mesocarp flour was investigated and assessed for functional, proximate, mineral, dietary fibre, vitamin compositions and peroxide value. Toasting gave better functional properties. Sun dried samples had the highest fat (32.44%), protein (13.25%) and moisture content (10.03%), while toast dried samples had the highest crude fibre (1.26%) and carbohydrate (48.28%) contents. Microwave dried samples recorded the highest concentration of minerals with respect to calcium (0.03 - 0.05 mg/100 g), magnesium (0.02 - 0.03 mg/100 g), iron (0.00 - 0.01 mg/g), sodium (0.00 - 0.01 mg/100 g) and potassium (0.06 - 0.09 mg/100 g) contents. Oven dried samples had the highest total dietary fibre (2.66%) and insoluble dietary fibre (1.79%), while sun dried samples had the highest soluble dietary fibre (0.93%). Sun drying resulted to samples with better vitamin contents; pro-vitamin A (1.06 mg/100 g), vitamin C (8.86 mg/100 g), vitamin E (197.00 mg/100g) and lowest peroxide value (2.99 meq O2/kg). Therefore, African pear mesocarp can be dried using different drying methods with respect to the desired properties of the end product.
