Global Journal of Engineering, Design & Technology
Open Access

ISSN: 2319–7293


Evaluation of Drying Temperature on Proximate, Thermal and Physical Properties of Cocoyam Flour

Ajala A.S., Ogunsola, A.D. & Odudele F. B

Flours were produced from cocoyam Colocasia esculentum schott (taro) using tunnel dryer with different drying temperature of 50, 55, 60, 65, 70, 75, 80 and 850C. The proximate, thermal and physical composition of the samples was determined. It was observed that all parameters examined were affected by drying temperatures. The result of the experiment showed that increase in drying temperature resulted in decreasing the values of proximate except carbohydrate and fibre. Thermal properties decreased with increase in temperatures while physical properties increased with increase in drying temperature of the samples.