Influence of Drying Methods on the Drying Characteristics and Nutritional Quality of Fermented Locust Beans

Abstract

Abstract: This study was designed to give the drying characteristics of fermented locust beans using different drying methods. The production of good quality of fermented locust beans is essential, having known its rate of spoilage. Different methods have been used over time and this has probably affected the quality of stored fermented locust beans. This study is meant to guide the producer in selecting the best drying method to be used for processing of fermented locust bean. Three different drying methods were used: the mechanical (convective) dryer, indirect (cabinet) solar dryer and sun drying. The mechanical (convective) drying experiments were conducted for four air drying air temperatures at 45°C, 55°C, 65°C and 75°C at air velocity of 0.9 m/s. During the drying process, the weight loss was measured at 30 min intervals for all the drying methods. The result was used to determine the moisture content, moisture ratio and the drying rate. The lowest moisture content was at the mechanical drying (75°C) due to the high air temperature than the other drying methods. The constant rate and the falling rate were observed at the early hours of the drying for the mechanical drying method. The drying rate also varies with the drying methods. The mechanical drying at air temperature of 55°C at air velocity of 0.9 m/s of the fermented locust beans gives the best quality.