It is important to determine the sorption properties of foods. An enriched product was developed using dried pulp from carrot and dried maize-ogi. Carrot is an important root vegetables rich in bioactive compounds and its pulp contains about 50% nutrients for the supplementation of ogi which is known to be low in nutrient. There is therefore a need to study the product’s storage stability. Hence, adsorption equilibrium moisture contents of maize ogi-carrot pulp blends were determined experimentally in relative humidity range of 10-80% and at the temperatures of 30, 35 and 40°C. The experimental procedure used was a standard static gravimetric method with periodically recording of sample mass. The effect of temperatures on adsorption isotherms was found significant and the research has also found that the adsorption isotherms of the ogi blend, exhibited sigmoidal shapes, representing Type II isotherms like most foods. Four sorption isotherm models (Smith, Khun, GAB and BET) were fitted the experimental data at the temperatures of 30, 35 and 40°C. As the equilibrium moisture content decreased with increase in temperature, the GAB model best describes the experimental data for relative humidity range of 10-80% for the adsorption isotherms of ogi-carrot pulp blends. Mo, were 2.53, 2.14 and 0.46 g/10 g db (GAB) and 2.31, 2.29 and 1.51 g/10 g db (BET) at 30, 35 and 40°C respectively.
| Published in | International Journal of Food Science and Biotechnology (Volume 7, Issue 3) |
| DOI | 10.11648/j.ijfsb.20220703.12 |
| Page(s) | 58-62 |
| Creative Commons |
This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited. |
| Copyright |
Copyright © The Author(s), 2022. Published by Science Publishing Group |
Sorption, Adsorption, Water Activity, Equilibrium Moisture Content
| [1] | Adeola, A. A., Ogunjemilusi, M. A. and Akanbi, C. T. (2012). Effects of Carrot pomace on the chemical and sensory attributes of ogi, a fermented food. Nigerian Journal of Nutritional Science, 33 (2): 25-30. |
| [2] | Ajisegiri, E. S., Sopade, P. A and Abass, A. B. (1994). Moisture sorption study on Nigerian foods. Journal of stored Products Research, 30 (4): 331-338. |
| [3] | Akinrele I. A (1970). Fermentation studies on maize during the preparation of a traditional African starch-cake food. J. Sci. Food Agric. 21: 619-622. |
| [4] | Asagbra, A. and Oyewole, B. (2002). Fermentation studies on carrot juice processed to Table wine. Nigeria food Journal, 20: 74-77. |
| [5] | Bala, B. K. (1997).' Drying and Storage of Cereal Grains. Oxford and IBH Publishing Co. Pvt. Ltd., India. |
| [6] | Bandyopadhyay, S., Weisser, H., and Loncin, M. (1990). Water adsorption isotherms of foods at high temperature. Lebensm. wiss. u. Technology: 13: 182-186. |
| [7] | Boquet, R., Chirife, J. and Iglesias, H. A. (1980). Equivalence of isotherm equations. Journal of Food Technology. 15: 345-349. |
| [8] | Chirife, J., and Iglesias, H. A. (1978). Equations for fitting water sorption isotherms of foods. 1. A review. Journal of Food Technology. 13: 159-174. |
| [9] | Diosady, L. L, Rizvi, S. S. H, Cai, W. and Jagedo, D. J. (1996). Moisture sorption isotherms of canola meals, and applications to packaging. Journal of Food Science, 61: 204-208. |
| [10] | Gonny, M, Bradesi P, Casanovva, J. (2004). Identification of the components of the essential oil from wild Corsican Daucus carota L. using 13C-NMR spectroscopy. Flav. Frag. J. 19, 424-433. |
| [11] | Hoffpauer, D. W. and Wright, S. L. (1994). Enrichment of rice. In Rice Science and Technology, ed., W. E. mrshall and J. I. Wadsworth. Marcel rekker, New York, NY. |
| [12] | Iglesias, H. A, Chirife, J. and Lombardi, J. L. (1975). An equation for correlating equilibrium moisture content in foods. Journal of Food Technology, 1-289-294. |
| [13] | Kim, Y. S. Wiesenborn, D. P, Orr, P. H and Grant, L. A. (1995). Screening potato starch for novel properties using differential scanning calorimetry. Journal of Food Science, 60: 1061-1065. |
| [14] | Labuza, T. P. (1968). Sorption phenomena in foods. Food Technology. 22: 263-268. |
| [15] | Labuza, T. P. (1975). Interpretation of sorption data in relation to the state of constituent water. In: Water relations of Foods. Duckworth, R. B. ed. London Academic Press, p. 155-172. |
| [16] | Labuza, T. P., Kaane, A. and Chen, J. Y. (1985). Effect of temperature on the moisture sorption isotherms and water activity shift of two dehydrated foods. Journal of Food Science, 50: 385-391. |
| [17] | Mannar, V., Gallego, E. B. (2002). Iron Fortification: country level experiences and lesson learned. Journal of Nutrition. DOI: 10.1093/jn/132.4.856S. |
| [18] | Myhara, R. M, Sablani, S. S, Al-Alawi, S. M. and Taylor, M. S. (1998). Water sorption isotherms of dates: modeling using GAB equation and artificial neural network approaches. Lesbensmittel-Wissenschaft Und-Technologies: 31: 699-706. |
| [19] | Ohaneye I. C., Udenigwe, C. C. (2021). Food fortification technologies: Influence on iron, zinc and vitamin A bioavalaibility and potential implications on micronutrient deficiency in sub-Saharan Africa. Scientic African, volume 11, 2021, e00667. |
| [20] | Olaniran, A. F, Abiose, S. H. Adeniran H. A., Gbadamosi S. O and Iranloye Y. M. (2020). Production of a cereal based product (ogi): influence of co-fermentation with powdered garlic and ginger on the microbiome. Journal of agrobiome, 20 (1): 81-93 (2020). |
| [21] | Palipane, K. B., and Driscoll, R. H. (1992). Moisture sorption characteristics of in-shell Macadamia Nut. Journal of Food Engineering. 18: 63-76. |
| [22] | Pruthi, J. S. (1993). Major Spices of India: Crop management and Postharvest technology. Publication and Information Division, Indian Council of Agricultural Research, Krishi Anusandhan Bhavan, Pusa, New Dehli. |
| [23] | Rahman, M. S., and Labuza, T. P. (1999). Water activity and food preservation. In: Handbook of Food Preservation. Rahman, M. S. ed. Marcel Dekker, New York. p. 339-382. |
| [24] | Samapundo, S., Devlieghere, F., De Meulenaer B., Atukwase, A., Lamboni, Y. and Debevere, J. M. (2007). Sorption isotherms and isosteric heats of sorption of whole yellow dent corn. Journal of Food Engineering, 79: 168-175. |
| [25] | Schieber A, Stintzing F. C, Carle R. (2001). By- products of plant processing as a source of functional compounds recent developments. Trends in Food Science and Technology. 12, 401-413. |
| [26] | Adesulu A. T and Awojobi K. O. (2014). Enhancing sustainable development through indigenous fermented food products in Nigeria. African Journal of Microbiology research 8 (12), 1338-1343. |
| [27] | Sopade, P. A., Ajisegiri, E. S. and Abass, A. B. (1996). Moisture sorption isotherms of dawadawa, a fermented African locust bean. Journal of Food Control, 7 (3) 153-156. |
| [28] | Wolf, W, Spiess, W. and Jung, G. (1985). Standardization of isotherm measurements (COST project 90 and 90 BIS). Multon (eds). Properties of water in food, Martinus Nijhoff, Dordrecht, 66. |
| [29] | Akanbi C. T and Adeyemi R. S. (2006). Drying characteristics and sorption isotherm of tomato slices. Journal of Food Engineering 73 (2006) 157-163. |
APA Style
Motunrayo Abigael Ogunjemilusi, Charles Taiwo Akanbi. (2022). Moisture Sorption Isotherms of Ogi Produced with Carrot Pulp. International Journal of Food Science and Biotechnology, 7(3), 58-62. https://doi.org/10.11648/j.ijfsb.20220703.12
ACS Style
Motunrayo Abigael Ogunjemilusi; Charles Taiwo Akanbi. Moisture Sorption Isotherms of Ogi Produced with Carrot Pulp. Int. J. Food Sci. Biotechnol. 2022, 7(3), 58-62. doi: 10.11648/j.ijfsb.20220703.12
Share This Article
Twitter
Linked In
Facebook
Copy
Download@article{10.11648/j.ijfsb.20220703.12,
author = {Motunrayo Abigael Ogunjemilusi and Charles Taiwo Akanbi},
title = {Moisture Sorption Isotherms of Ogi Produced with Carrot Pulp},
journal = {International Journal of Food Science and Biotechnology},
volume = {7},
number = {3},
pages = {58-62},
doi = {10.11648/j.ijfsb.20220703.12},
url = {https://doi.org/10.11648/j.ijfsb.20220703.12},
eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijfsb.20220703.12},
abstract = {It is important to determine the sorption properties of foods. An enriched product was developed using dried pulp from carrot and dried maize-ogi. Carrot is an important root vegetables rich in bioactive compounds and its pulp contains about 50% nutrients for the supplementation of ogi which is known to be low in nutrient. There is therefore a need to study the product’s storage stability. Hence, adsorption equilibrium moisture contents of maize ogi-carrot pulp blends were determined experimentally in relative humidity range of 10-80% and at the temperatures of 30, 35 and 40°C. The experimental procedure used was a standard static gravimetric method with periodically recording of sample mass. The effect of temperatures on adsorption isotherms was found significant and the research has also found that the adsorption isotherms of the ogi blend, exhibited sigmoidal shapes, representing Type II isotherms like most foods. Four sorption isotherm models (Smith, Khun, GAB and BET) were fitted the experimental data at the temperatures of 30, 35 and 40°C. As the equilibrium moisture content decreased with increase in temperature, the GAB model best describes the experimental data for relative humidity range of 10-80% for the adsorption isotherms of ogi-carrot pulp blends. Mo, were 2.53, 2.14 and 0.46 g/10 g db (GAB) and 2.31, 2.29 and 1.51 g/10 g db (BET) at 30, 35 and 40°C respectively.},
year = {2022}
}
TY - JOUR T1 - Moisture Sorption Isotherms of Ogi Produced with Carrot Pulp AU - Motunrayo Abigael Ogunjemilusi AU - Charles Taiwo Akanbi Y1 - 2022/07/20 PY - 2022 N1 - https://doi.org/10.11648/j.ijfsb.20220703.12 DO - 10.11648/j.ijfsb.20220703.12 T2 - International Journal of Food Science and Biotechnology JF - International Journal of Food Science and Biotechnology JO - International Journal of Food Science and Biotechnology SP - 58 EP - 62 PB - Science Publishing Group SN - 2578-9643 UR - https://doi.org/10.11648/j.ijfsb.20220703.12 AB - It is important to determine the sorption properties of foods. An enriched product was developed using dried pulp from carrot and dried maize-ogi. Carrot is an important root vegetables rich in bioactive compounds and its pulp contains about 50% nutrients for the supplementation of ogi which is known to be low in nutrient. There is therefore a need to study the product’s storage stability. Hence, adsorption equilibrium moisture contents of maize ogi-carrot pulp blends were determined experimentally in relative humidity range of 10-80% and at the temperatures of 30, 35 and 40°C. The experimental procedure used was a standard static gravimetric method with periodically recording of sample mass. The effect of temperatures on adsorption isotherms was found significant and the research has also found that the adsorption isotherms of the ogi blend, exhibited sigmoidal shapes, representing Type II isotherms like most foods. Four sorption isotherm models (Smith, Khun, GAB and BET) were fitted the experimental data at the temperatures of 30, 35 and 40°C. As the equilibrium moisture content decreased with increase in temperature, the GAB model best describes the experimental data for relative humidity range of 10-80% for the adsorption isotherms of ogi-carrot pulp blends. Mo, were 2.53, 2.14 and 0.46 g/10 g db (GAB) and 2.31, 2.29 and 1.51 g/10 g db (BET) at 30, 35 and 40°C respectively. VL - 7 IS - 3 ER -
Information
Email: