A study on dehydration of elephant foot yam (Amorphophallus paeoniifolius (Roxb.) under hot air oven drying systems

Abstract

The Yam (Amorphophallus paeoniifolius), a popular vegetable, has significant levels of vitamins, antioxidants, anticarcinogenic chemicals, and glucosinolates. Elephant Foot Yam was blanched at three different temperatures of 70 °C, 80 °C and 90 °C for 300min in hot air oven to study their effect on drying characteristics of the Elephant foot yam. Evaluation of the Yam's nutritional status and drying behavior in a hot air-drying system is the main objective of this study. For the purpose of determining the initial moisture content, 10 g samples of Yam were collected in a drying container. The sample container spends 24 hours at 105 °C in the hot air oven. 85% (wb) of the initial moisture content was discovered. The impact of the chosen drying technique on the Yam's drying characteristics was investigated. 30 g samples of blanched and unblanched. Yam were dried at temperatures of 70 °C, 80 °C, and 90 °C under the hot air oven. It demonstrates that blanching is essential for weight and moisture loss. a brief period of blanching followed by 60 seconds of 90 °C cooking in a glass beaker.