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

Abstract

The 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