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Effect of drying methods on proximate and Antinutrients Composition of Cocoa (The obroma cacao) Pod

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  • Adeosun, Y.M.

    (Department of Agricultural and Bio-Environmental Engineering, The Federal Polytechnic, Ado-Ekiti, Ekiti State)

  • Oni I.O.

    (Department of Agricultural and Bio-Environmental Engineering, The Federal Polytechnic, Ado-Ekiti, Ekiti State)

Abstract

This study evaluated the effect of drying methods on the proximate and antinutritional composition of Cocoa Pod. The cocoa (Theobroma cacao) pod that was used for this study was sliced into three different sizes (1/2,1/4 and 1/8) and was dried using three different drying methods (Cabinet dryer at a temperature of 70oC), and the other analyzed fresh. The result was analyzed using standard methods and procedures. Changes in moisture content of the cocoa pod were monitored every 30min the moisture content of the sample became constant. The result shows that the cabinet drying was found to be more effective for moisture removal compared to other drying methods open sun and solar drying (10.811 ± 0.023%), (14.15 ± 0.127%) and (14.295 ± 0.035%). The Ash content of the dried sample for open sun drying range (11.06 ± 0.679%), solar dryer (8.175 ± 0.474%), and cabinet dryer (10.854 ± 0.038%). Crude protein content for the fresh analyzed sample is (11.71 %), open sun drying (10.4 %), solar drying (7.77 %) and cabinet dryer (10.40 %). Crude fibre for fresh sample (2.39 %), solar dryer (58.13 %), open sun dryer (51.93 %) and for cabinet dryer (31.56 %). The result shows that the drying significantly (P

Suggested Citation

  • Adeosun, Y.M. & Oni I.O., 2021. "Effect of drying methods on proximate and Antinutrients Composition of Cocoa (The obroma cacao) Pod," International Journal of Research and Innovation in Applied Science, International Journal of Research and Innovation in Applied Science (IJRIAS), vol. 6(5), pages 73-78, May.
    • Handle: RePEc:bjf:journl:v:6:y:2021:i:5:p:73-78
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