EFFECT OF DIFFERENT DRYING METHODS ON THE DRYING KINETICS AND PROXIMATE COMPOSITION OF GARDEN EGG
A. S. OLAJIRE
Department of Food Engineering, Ladoke Akintola University of Technology, Ogbomoso, Nigeria.
G. O. OGUNLAKIN *
Department of Food Engineering, Ladoke Akintola University of Technology, Ogbomoso, Nigeria.
T. P. OLAPADE
Department of Food Engineering, Ladoke Akintola University of Technology, Ogbomoso, Nigeria.
T. B. ONIFADE
Department of Agricultural Engineering, Ladoke Akintola University of Technology, Ogbomoso, Nigeria.
*Author to whom correspondence should be addressed.
Abstract
Garden egg (Solanum aethiopicum L.) is a perishable crop as a result of high moisture content which necessitates its conversion to a shelf-stable product using appropriate preservation techniques such as drying. Therefore, this study evaluated the effect of drying methods on the drying kinetics of dried garden egg slices. The garden eggs were washed, sorted, and cut transversely into slices (3.0, 6.0 and 9.0 mm) and dried using the sun, solar and cabinet (60 ºC) drying. Drying kinetic, effective moisture diffusivity and the activation energy were determined. Proximate composition (moisture content, crude protein, crude fiber, crude fat and ash) was determined for both dried and fresh samples. Drying took place entirely in the falling rate period. Effective moisture diffusivity (Deff) increased with an increase in slice thickness. Effective moisture diffusivity varied from 3.641 10-10 to 1.062 10-9 for sun drying, 2.46710-10 to 1.08310-9 for solar drying and 2.48710-10 to 1.21310-9 for cabinet drying. The activation energy for cabinet drying was 14.93, 17.01 and 19.55 kJmol-1 for slice thicknesses of 3.0, 6.0 and 9.0 mm, respectively. The moisture content ranged from 4.02 to 8.02% for all analyzed samples, crude protein (17.5 - 20.13%), crude fibre (12.01 - 20.02%), crude fat (2.00 - 2.03%) and ash content (4.01 - 6.03%). The moisture content and ash content of sun-dried samples were higher compared to solar and cabinet-dried samples. The crude protein content, crude fiber content and crude fat content of solar-dried samples were higher compared to sun and cabinet dried samples. In conclusion, this study has shown that garden eggs subjected to solar drying and cabinet drying (at 60℃) gave a better result in terms of moisture content, crude protein, crude fibre, crude fat and ash content. Samples with lower slice thickness and higher temperature dry faster. Deff increases with an increase in slice thicknesses.
Keywords: Garden egg, drying, slice thickness, sun, solar, cabinet dryer
How to Cite
Downloads
References
Mei H, Kwadwo NO, Nana ABB, Tao S. Solancium aethiepicum: The nutrient rich vegetable crop with great economic, genetic biodiversity and pharmaceutical potential. Horticultural. 2021;7(6):126. – 132.
Chen NC, Li HM, Kali T. Eggplant Production, AVRD; 2001. Available:http://www.avrdc.org/LC/eggplant/production/oltitle.html
Pessarakli MM, Dris R. Effects of pruning and spacing on the yield and quality of eggplant. Journal of Food, Agriculture and Environment. 2003;1(2):215 - 216.
Collonnier C, Fock I, Kashyap V, Rotino GL, Daunay MC, Lian Y, et al. Applications of biotechnology in eggplant. Journal of Plant Cell, Tissue and Organ Culture. 2001;65:91 – 107.
Delia T, Svein S, Jaime P, Yu-yu C, Mohamed R, Tien-hor W. World vegetable center eggplant collection: origin, composition, seed dissemination and utilization inbreeding. Plant Science. 2017;8: 1 -12.
Aminifard MH., Aroiee, H., Fatemi, H., Ameri A, Karimpour, S. Responses of eggplant (Solanum melongena L.) to different rates of nitrogen under field conditions. Journal of Central European Agriculture. 2010;11(4): 453–458.
Sabo E, Dia, YZ. Awareness and Effectiveness of Vegetable Technology Information packages by vegetable farmers in Adamawa State, Nigeria. Journal of Agricultural. Research. 2009;4(2):65 - 70.
Daunay MC. Eggplant. In: Prohens J, Nuez F [Eds] Handbook of Crop Breeding, Vegetables II: Fabaceae, Liliaceae, Umbelliferae and Solanaceae. Springer, New York, USA. 2008;163 – 220.
Ozobia AP, Precious OE, Raimot AA, Napoleon I. Assessment of garden egg production in Giri town, Gwagwalada Area Council, Federal Capital Territory, Abuja, Nigeria. Scholarly Journal of Agricultural Science. 2013;3(4):142 – 148.
Vitti MCD, Sasaki1 FF, Miguel P, Kluge RA, Moretti CL. The activity of enzymes is associated with the enzymatic browning of minimally processed potatoes. International Journal of Brazilian Archives of Biology and Technology; 2011.
Ertekin C, Yaldiz O. Drying of eggplant and selection of suitable thin layer of drying model. Journal of Food Engineering. 2003;63:349 - 359.
Olajire AS, Tunde-Akintunde TY, Ogunlakin GO. Drying kinetics and moisture diffusivity study of okro slice. Journal of Food Processing and Technology. 2018;9(9):1 –12.
Javed IM, Weseem AM, Rawal A, Ibrar Y, Umer J. Heat and mass transfer modeling for fruit drying: a review. Food process and Technology. 2019;7(3):1 – 10.
Majumder S, Bala B, Arshad FM, Haque M, Hossain M. Food security through increasing technical efficiency and reducing postharvest losses of rice production systems in Bangladesh. Food Security. 2016;8:361–374.
Kumar D, Kalita P, Smith CJ educing postharvest losses during the storage of grain crops to strengthen food security in developing countries. Foods. 2017;6(1):1- 8.
Oni OK, Ajala AS, Oloye AO. Effect of different drying methods on the drying kinetics of fermented cardaba banana peels. FUOYE Journal of Engineering and Technology. 2021;6(2):1- 10.
Ogunlakin GO, Olajire AS, Deniran IA, Ajuwon ST. Effect of drying methods on the vitamins, minerals and phytochemical contents of waterleaf (Talinum triangulare), International Journal of Scientific and Engineering Research. 2021;11(12):1 – 12.
Elkhodiry MA, Suwaidi SR, Taheri M, Elwalid H, Elbaba D, Qasim M. Drying Kinetics of Eggplant (Solanum melogena) in a fluidized bed dryer: experimental evaluation and modeling. Journal of Food Processing. 2015;10:11-55.
Khan MJ, Yeasmin F, Islam MN, Ahmed R, Das PC, Ali MH. Effect of pretreatments on drying behavior of eggplant. Journal of Bangladesh Agricultural University. 2019;17(1):105-109. Available:https://doi.org/10.3329/jbau.v17i1.40671.
Menges HO, Ertekin C. Mathematical modeling of thin-layer drying of golden apples. Journal of Food Engineering. 2006;77:119 – 125.
Velic D, Planinic M, Tomas S, Bilic M. Influence of airflow velocity, on the kinetics of convectional apple drying. Journal of Food Engineering. 2004;64 (1):97 – 102.
Baroni AF, Hubinger MD. Drying of onion: effects of pre-treatment on moisture transport. Drying Technology. 1998;16 (9&10):2083-2094.
Aghbashlo MK, Arabhosseni MH Nazghelichi, T. Modeling the carrot thin-layer drying in a semi-industrial continuous bed dryer. Journal of Food Science. 2008;29(5):528 - 538.
AOAC. Official method of Analysis. Association of Official Analytical Chemists. Maryland USA.18th Edition; 2005.
Onyeike EN, Omubo-Dede TT. Effect of heat treatment on the proximate composition, energy values, and levels of some toxicants in African yam bean (Sphenostylis stenocarpa) seed varieties. Plant Foods for Human Nutrition. 2002;57:223- 231.
Kabiru AA, Joshua AA, Raji AO. Effect of slice thickness and temperature on the drying kinetics of mango (Mangifera indica). International Journal of Research and Review in Applied Sciences. 2013;15:41 – 50.
Ndukwu MC. Effect of air temperature and drying air velocity on the drying rate and drying constant of cocoa beans. Journal of Agricultural Engineering. 2009;1091(1):23 – 30.
Surendhar A, Sivasubramanian V, Vidhyeswari D, Deepanraj B. Energy and exergy analysis, drying kinetics, modeling and quality parameters of microwave-dried turmeric slices. Journal of Thermal Analysis and Calorimetry. 2018;136:185 – 197.
Samimi AH, Arabhosseini A, Kianmehr MH. Effective moisture diffusivity during hot air solar drying of tomato slices. Journal of Agricultural Engineering. 2016;62:15 – 23.
Babalis J, Belessiotis VG. Influence of the drying conditions on the drying contents and moisture diffusivity during the thin layer drying of figs. Journal of Food Engineering. 2004;65:449–458.
Rasouli M, Seiiedlou S, Ghasemzadeh HR, Nalbandi H. Influence of drying conditions on the effective moisture diffusivity and energy of activation during the hot air drying of garlic. Australian Journal of Agricultural Engineering. 2011;2:96 – 101.
Chinedu SN, Olasumbo AC, Eboji OK, Emiloju OC, Arinola OK, Dania DI. Proximate and phytochemical analyses of Solanum aethiopicum L. and Solanum macrocarpon L. fruits. Research Journal of Chemical Sciences. 2011;1(3):63-71.
Akoto O, Borquaye LS, Howard AS, Konwuruk N. Nutritional and mineral composition of the fruits of Solanum torvum from Ghana. International Journal of Chemical and Biomolecular Science. 2015;1:222 - 226.
Sam SM, Udosen IR, Mahesh SI. Determination of Proximate, minerals, Vitamin and anti-nutrients composition of Solanum verbascifolium. International Journal of Food Research and Technology. 2012;1(2):1 – 9.
Edem CA, Dosunmu MI, Bassey FI, Wilson C, Umoren P. A comparative assessment of the proximate composition, ascorbic acid and heavy metal content of two species of garden egg (Solanum gilo and Solanum aubergine). Pakistan Journal of Nutrition. 2009;8(5):582 – 584.
Osum FI, Okonkwo TM, Okafor GI. Effect of processing methods on the chemical composition of vetexdoniana leaf and leaf products. Journal of Food Science and Nutrition. 2012;1(3):241 – 245.
Nwofia GE, Victoria NN, Blessing KN. Nutritional variation in fruits and seeds of pumpkins (Cucurbita spp) accessions from Nigeria. Journal of Food and Nutrition. 2012;1:22 – 25.
Bello MO, Falade OS, Adewusi SR, Olawore NO. Studies on the chemical compositions and anti-nutrients of some lesser-known Nigerian fruits. African Journal of Biotechnology. 2008;7(21):3972 – 3979.
Gürlek G, Özbalta N, Güngör A. Solar tunnel drying characteristics and mathematical modeling of tomato. Journal of Thermal Science and Technology. 2009;29(1):15- 23.