Journal of Food Processing & Technology

Solar and adsorption drying on the physicochemical and functional properties of the flour of three cultivars of D. rotundata yam from Ghana

4^th International Conference and Exhibition on Food Processing & Technology

August 10-12, 2015 London, UK

E A Amankwah1, 2, K A Dzisi2, A A Sarpong2, J Barimah2, G Van Straten1 and A J B Van Boxtel1

Posters-Accepted Abstracts: J Food Process Technol

Abstract:

This study sought to investigate the effect of different drying methods: Solar-adsorption drying (SAD); Solar drying and Open
sun Drying (OSD) and micro structural makeup of three cultivars of D. rotundata yam (Pona, Dente and Lilii,) on the drying
trajectory, physicochemical and functional properties of their flours. The present study has shown that yam cultivars from the same
variety have different structural conformation and leads to different drying rates according to the granule size while the drying
methods had effect on some functional properties. The granule size related negatively with the water binding capacity and solubility
and positively with swelling power. SAD showed the least effect on the granule size and impacted positively on the color yielding
higher L-values. There were significant (P<0.05) differences in pH for both drying methods and yam cultivars.