Title of article
Evaluation of Changes in Food Properties and Mineral Composition of Tiger Nuts at Variable Drying Temperatures
Author/Authors
akhihiero, et university of benin - department of chemical engineering, Benin City, Nigeria , ebhodaghe, so university of benin - department of chemical engineering, Benin City, Nigeria , agbahowe, se university of benin - department of chemical engineering, Benin City, Nigeria
From page
2061
To page
2064
Abstract
Effective storage conditions can resolve the challenge of food scarcity and extinction of certain food species. Therefore, this study investigated the changes in the food properties and mineral composition of tiger nuts at temperatures of 23, 40, 55, 80 and 100 ◦C. Results show that while the temperature of 55◦C influenced water, crude protein and carbohydrate contents retention in the tiger nuts, fats were better retained at 80◦C. This indicates that food nutrients and properties of tiger nuts should be better retained at temperatures ≥ 50◦C.
Keywords
Food , Temperature , Properties , Composition
Journal title
Journal of Applied Sciences and Environmental Management
Journal title
Journal of Applied Sciences and Environmental Management
Record number
2729092
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