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Effect of different drying techniques on quality characteristics of African palmyra palm (Borassus aethiopum) fruit flour
This is an article published in Food Research 2 (4) : 331 - 339 (August 2018); https://doi.org/10.26656/fr.2017.2(4).050
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Food Research
2024
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| access_status_str | Open Access |
| author | Abe-Inge, Vincent Agbenorhevi, Jacob K. Kpodo, Fidelis M. Adzinyo, O. A. |
| author2 | 0000-0002-4898-6046 |
| author_browse | 0000-0002-4898-6046 Abe-Inge, Vincent Adzinyo, O. A. Agbenorhevi, Jacob K. Kpodo, Fidelis M. |
| author_facet | 0000-0002-4898-6046 Abe-Inge, Vincent Agbenorhevi, Jacob K. Kpodo, Fidelis M. Adzinyo, O. A. |
| author_sort | Abe-Inge, Vincent |
| collection | Thesis |
| description | This is an article published in Food Research 2 (4) : 331 - 339 (August 2018); https://doi.org/10.26656/fr.2017.2(4).050 |
| format | Article |
| id | oai:ir.knust.edu.gh:123456789/15575 |
| institution | KNUST (Ghana) |
| language | English |
| last_indexed | 2026-07-01T04:01:40.115Z |
| license_str | Not specified — see source repository |
| provenance_str_mv | Harvested via OAI-PMH from KNUSTSpace — Kwame Nkrumah University of Science & Technology (Ghana) |
| publishDate | 2024 |
| publishDateRange | 2024 |
| publishDateSort | 2024 |
| publisher | Food Research |
| publisherStr | Food Research |
| record_format | dspace |
| source_str | KNUSTSpace — Kwame Nkrumah University of Science & Technology (Ghana) |
| spelling | oai:ir.knust.edu.gh:123456789/15575 Effect of different drying techniques on quality characteristics of African palmyra palm (Borassus aethiopum) fruit flour Abe-Inge, Vincent Agbenorhevi, Jacob K. Kpodo, Fidelis M. Adzinyo, O. A. 0000-0002-4898-6046 0000-0002-8516-7656 0000-0002-7949-0502 This is an article published in Food Research 2 (4) : 331 - 339 (August 2018); https://doi.org/10.26656/fr.2017.2(4).050 African palmyra palm (Borassus aethiopum Mart.) fruits are underutilized in Sub-Saharan Africa. The objective of this study was to produce flour from the African palmyra palm (APP) fruit pulp and evaluate the effect of different drying methods on the quality characteristics of the flour. The fresh pulp was oven, solar, and freeze-dried. Proximate, physicochemical and functional properties of the flours were determined. The flours had high amount of crude fibre (14.04-19.52%), carbohydrates (64.56-73.60%), energy (281.92 - 73.60 kCal/ 100g), relatively high water absorption capacity (307.18-517.66%), swelling power (433.0-556.92%), oil absorption capacity (83.48-164.38%) and good flowability (Hausner Ratios below 1.4 and Carr’s Indices below 23%). The present findings show that APP flour could be used as a potential ingredient in various food products such as pasta, puddings, cakes, biscuits, bread, crackers and doughnuts KNUST 2024-02-29T10:02:00Z 2024-02-29T10:02:00Z 2018-08 Article Food Research 2 (4) : 331 - 339 (August 2018); https://doi.org/10.26656/fr.2017.2(4).050 https://doi.org/10.26656/fr.2017.2(4).050 https://ir.knust.edu.gh/handle/123456789/15575 en application/pdf Food Research |
| spellingShingle | Abe-Inge, Vincent Agbenorhevi, Jacob K. Kpodo, Fidelis M. Adzinyo, O. A. Effect of different drying techniques on quality characteristics of African palmyra palm (Borassus aethiopum) fruit flour |
| title | Effect of different drying techniques on quality characteristics of African palmyra palm (Borassus aethiopum) fruit flour |
| title_full | Effect of different drying techniques on quality characteristics of African palmyra palm (Borassus aethiopum) fruit flour |
| title_fullStr | Effect of different drying techniques on quality characteristics of African palmyra palm (Borassus aethiopum) fruit flour |
| title_full_unstemmed | Effect of different drying techniques on quality characteristics of African palmyra palm (Borassus aethiopum) fruit flour |
| title_short | Effect of different drying techniques on quality characteristics of African palmyra palm (Borassus aethiopum) fruit flour |
| title_sort | effect of different drying techniques on quality characteristics of african palmyra palm borassus aethiopum fruit flour |
| url | https://doi.org/10.26656/fr.2017.2(4).050 https://ir.knust.edu.gh/handle/123456789/15575 |
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