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African Journal of Food Science and Technology

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Ani J.C

Department of Food Science and Technology, Nsukka, Nigeria


  • Research Article   
    Drying methods and slice thickness of orange-fleshed sweet potato flour and beta carotene content retension
    Author(s): Omodamiro R.M*, Ukpabi U.J, Duodu K.G, Emmambux N, Hanny A and Ani J.C

    Agricultural products of high moisture contents require appropriate drying method for nutrient component retention, particularly the bio-fortified crops, such as orange-fleshed sweet potato (OFSP). Different drying (oven, open sun, freeze drier, direct solar and indirect solar dryings) methods and slice thickness of 2 mm and 4 mm were applied in processing fresh OFSP samples to flour. The study determined stability of β-carotene (µg/g) dry weight (DW) in OFSP by different drying methods and slice thickness. The result revealed high beta-carotene retention ranging  from 104.48 µg /g – 504.08 µg /g in the flour samples. Beta-carotene found in 2mm thickness OFSP flour samples was significantly (p<0.05) higher than the level from 4 mm thickness flour samples. Indirect Solar drying method promoted β -carotene retention, having values of 504.08 &mic.. View More»
    DOI: http:/

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