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African Journal of Food Science and Technology

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Wasiu Awoyale

Department of Food Science & Technology, Kwara State University Malete, PMB 1530, Ilorin, Kwara State, Nigeria


  • Research   
    Moisture adsorption isotherm of cassava-based custard powder
    Author(s): Wasiu Awoyale*

    Like most powdery foods, cassava-based custard powder (CbCP) and its recipes (yellow-fleshed cassava root starch-YfCRS and whole egg powder-WEP) are hygroscopic, and the storage environmental conditions such as temperature and relative humidity could adversely affect its quality. Thus, this study investigates the moisture adsorption isotherm (MAI) of the CbCP. The CbCP was produced by blending YfCRS (90-98%) with WEP (2-10%) as the major recipes. The CbCP was subjected to MAI using the static gravimetric method at temperatures of 27, 37 and 42 ºC and water activity levels between 0.10 and 0.80. Data obtained were fitted to four sorption models-Peleg, Guggenheim, Anderson, and de Boer (GAB), Oswin and Langmuir. The model fit was evaluated using the coefficient of determination (R2), root means square error (RMSE), and means percentage deviation (%E). The result showed that the Pel.. View More»
    DOI: http:/

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