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Research & Reviews : Journal of Food Science & Technology Review Article

The drying characteristics of bitter and sour sop leaves are affected by temperature

  1. Dibua Redeemed Federal university of technology

Abstract

One of the earliest techniques for food preservation is the drying method. Drying is important because it reduce the moisture content of the food hence reducing the breeding ground for microorganism that causes food spoilage. Due to this marked effect, the study was aimed at investigating the effect of temperature on the drying characteristic of bitter leave (Vernonia Amygdalina) and Soursop (Annona Muricata). The methodologies employed in this researches are drying kinetics and Rehydration ratio. Result obtained from this research shows that there was a remarkable loss of water as the days increases in both the samples dried at room temperature and those dried in the sun interestingly, those dried in the sun lost more water than those dried at the room temperature this result was significant at p(<0.05). 2 Furthermore, as the day increase the rate of drying of both plant subjected to different temperatures (sundried and room temperature) decreases. Also, the rehydration capacity and rehydration ratio of the plant was higher in the sample dried at room temperature. However, bitter had a higher rehydration capacity and rehydration ratio than sour sop. This was significant at p (<0.05). It proves that the rehydration capacity and ratio of bitter was higher than that of sour sop leaves. From this study, it is important to note that temperature may affect the drying characteristic of plant samples and may play a role in the nutritional properties and also the shear life of plants.

Keywords

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