RESUMEN
In this study, drying characteristics of pretreated and untreated pumpkin were examined in a hot-air dryer at air temperatures within a range of 40-80 °C and a constant air velocity of 1.5 m/s. The drying was observed to be in the falling-rate drying period and thus liquid diffusion is the main mechanism of moisture movement from the internal regions to the product surface. The experimental drying data for the pumpkin fruits were used to fit Exponential, General exponential, Logarithmic, Page, Midilli-Kucuk and Parabolic model and the statistical validity of models tested were determined by non-linear regression analysis. The Parabolic model had the highest R(2) and lowest χ(2) and RMSE values. This indicates that the Parabolic model is appropriate to describe the dehydration behavior for the pumpkin.
RESUMEN
Food and nutrition insecurity is a problem for the majority of developing nations; incidentally, some underutilized crops have the potential to increase food security. A minor cereal grain called finger millet (Eleusine coracana L.) is widely cultivated in various regions of India and Africa and is consumed for its numerous health advantages. There is a wealth of research on the nutritional and health benefits of this crop, but little is known about how varietal difference and processing affect these qualities. Therefore, this study reviewed the effects of variety and different processing methods on the nutrition, antinutrients, phytochemicals, and antioxidative properties of finger millet and its probable uses in ensuring nutrition and food security. Finger millet is a nutritious cereal with relatively high values of protein, vitamins, minerals, fibre, and energy. The amount of minerals, particularly calcium and potassium, is larger than what is found in the most popular grains, including wheat and rice. The grain of finger millet is non-glutinous and contains only 1.3% fat; in contrast to other types of millet which are noticeably higher in dietary fibre, protein, ash, and fat. The coloured varieties particularly have high levels of minerals, antioxidants, and phytochemicals. The nutritional and phytochemical qualities of finger millet are affected by the cultivars, varieties, and geographical locations. This study elucidates the qualities of finger millet varieties and methods of processing which will help in the selection of appropriate cultivars for food applications.
RESUMEN
The nutritional and anti-nutritional compositions of African Yam Bean (AYB) and Lima bean flours under different processing methods were determined. Nutritional and anti-nutritional properties studied include moisture content, crude protein, crude fibre, ash content, ether extract, carbohydrate, tannin, protease inhibitor and phytate. The moisture content of AYB flours ranged from 9.31 to 9.61% while that of lima beans ranged from 9.32 to 9.56%. There is a significant different among the samples when the unprocessed AYB (control) and the processed AYB were compared. The same trend was also observed with lima bean flours. However, some nutrient did not show significant variations with processing. It was observed that samples of soaked/de-hulled AYB have the least protease inhibitor of 0.73 mg/100 g and it is significantly different from the unprocessed samples. Soaked/de-hulled flours of both AYB and lima beans have the most percentage decrease in anti-nutritional content. Lima bean flours were observed to have higher anti-nutritional content than AYB. The percentage decrease of anti-nutritional factors in the samples is proportionally higher than that of the nutrients. The nutritional and anti-nutritional compositions of the samples suggest that processed African Yam Bean (AYB) and Lima bean flours would have useful application in fabricated foods.