Effect of different drying techniques on quality characteristics of African palmyra palm (Borassus aethiopum) fruit flour

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dc.contributor.authorAbe-Inge, Vincent
dc.contributor.authorAgbenorhevi, Jacob K.
dc.contributor.authorKpodo, Fidelis M.
dc.contributor.authorAdzinyo, O. A.
dc.contributor.orcid0000-0002-4898-6046
dc.contributor.orcid0000-0002-8516-7656
dc.contributor.orcid0000-0002-7949-0502
dc.date.accessioned2024-02-29T10:02:00Z
dc.date.available2024-02-29T10:02:00Z
dc.date.issued2018-08
dc.descriptionThis is an article published in Food Research 2 (4) : 331 - 339 (August 2018); https://doi.org/10.26656/fr.2017.2(4).050
dc.description.abstractAfrican 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
dc.description.sponsorshipKNUST
dc.identifier.citationFood Research 2 (4) : 331 - 339 (August 2018); https://doi.org/10.26656/fr.2017.2(4).050
dc.identifier.urihttps://doi.org/10.26656/fr.2017.2(4).050
dc.identifier.urihttps://ir.knust.edu.gh/handle/123456789/15575
dc.language.isoen
dc.publisherFood Research
dc.titleEffect of different drying techniques on quality characteristics of African palmyra palm (Borassus aethiopum) fruit flour
dc.typeArticle
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