Effect of selected oven drying temperatures on the quality of Tiger Nut (Cyperus Esculentus) and Ginger Nut (Zingiber Officinale)

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dc.contributor.authorNuhu Jibril, Abdulaziz
dc.contributor.authorAbubakar, Aliyu Ishaq
dc.date.accessioned2023-03-19T14:27:35Z
dc.date.available2023-03-19T14:27:35Z
dc.date.issued2022-01-28
dc.descriptionArticleen_US
dc.description.abstractThe present study was to evaluate the effect of selected drying temperatures on the quality of tiger nut (Cyperus Esculentus) and ginger (Zingiber Officinale). The temperatures used were 25, 50, and 75°C for 4 hours. The quality composition determined were moisture content, crude protein, crude fiber, crude fat, ash content, and carbohydrate. From the results, the tiger nut parameters that show significant difference at the three drying temperatures 25, 50, and 75°C with their mean values were moisture content 0.05, 0.20, and 1.05%, crude protein 8.75, 6.56, and 5.47%, and crude fat 10.28, 14.60 and 12.65%. For ginger nuts were moisture content was 1.25, 2.15, and 2.60%, and crude protein was 15.31, 14.22, and 17.50%. While the parameters that show no significant difference at the three drying temperatures 25, 50, and 75°C with their mean values were crude fiber 1.26, 1.27, and 1.28%, ash content 2.95, 3.95, and 4.90%, and carbohydrate 76.75, 74.62, and 75.72. For gingers were ash content 8.7, 6.50, and 7.35%, crude fat 8.72, 10.43 and 9.20%, crude fiber 1.42, 1.23 and 1.28%, and carbohydrate 65.84, 67.63, and 64.67. Drying temperatures are crucial in affecting food internal structure, composition and widely practiced as a method of preserving agricultural products because of its ease and affordability.en_US
dc.identifier.citationAbdulaziz, Nuhu Jibril. Abubakar, Aliyu Ishaq. Effect of selected oven drying temperatures on the quality of Tiger Nut (Cyperus Esculentus) and Ginger Nut (Zingiber Officinale). Algerian Journal of Engineering and Technology. Vo6.01, No 01. 2022.faculty of technology. university of el oued. [visited in ../../….]. available from [copy the link here]en_US
dc.identifier.issn2716-9227
dc.identifier.urihttp://dspace.univ-eloued.dz/handle/123456789/17271
dc.language.isoenen_US
dc.publisherجامعةا الوادي university of el oueden_US
dc.subjectKeywords: Drying; Protein; Carbohydrate; Tiger; Nut.en_US
dc.titleEffect of selected oven drying temperatures on the quality of Tiger Nut (Cyperus Esculentus) and Ginger Nut (Zingiber Officinale)en_US
dc.typeArticleen_US

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