Hydration Properties of Selected Varieties of Bambara Beans - Esther, Awotona
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Agricultural produce are generally dried in order to preserve them but they are reconstituted through soaking to make value added products. Each produce is specific and thus require studies of its own optimum Absorption Capacity (WAC) so that its quality would not be compromised. This research investigated optimization and determined the best appropriate model for water absorption capacity of four selected varieties of Bambara Beans. Highest WAC obtained for TVSU-513, TVSU-1597, TVSU-47 and TVSU-1834 was 0.974%, 0.800%, 0.936% and 1.270%, at 32.5 min and 53.33 °C. Werma model was found…mehr

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Produktbeschreibung
Agricultural produce are generally dried in order to preserve them but they are reconstituted through soaking to make value added products. Each produce is specific and thus require studies of its own optimum Absorption Capacity (WAC) so that its quality would not be compromised. This research investigated optimization and determined the best appropriate model for water absorption capacity of four selected varieties of Bambara Beans. Highest WAC obtained for TVSU-513, TVSU-1597, TVSU-47 and TVSU-1834 was 0.974%, 0.800%, 0.936% and 1.270%, at 32.5 min and 53.33 °C. Werma model was found suitable and among the six mathematical models used for WAC of the four varieties of bambara beans. This study showed that Response Surface Methodology is a suitable methods for optimizing moisture absorption by bean seeds. Information derived in this study for water absorption properties of selected varieties of Bambara bean seeds can be used for their industrial food processing and equipment design. This book is written for the engineers and scientists.
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Autorenporträt
Awotona Esther O.B.TECH (HONS), a étudié le génie chimique à l'Université de technologie Ladoke Akintola d'Ogbomoso, au Nigeria (M.TECH en cours).