Effect of Moisture Content on Selected Physical and Mechanical Properties of Two Varieties of Tigernut (Cyperus spp)

A. S. Oyerinde and A. P. Olalusi

Journal of Food Research, 2013, vol. 2, issue 6

Abstract: The effect of moisture content on some physical and mechanical properties of two varieties of tigernuts (Cyperus esculentus) was investigated. These properties include: geometric dimensions, linear dimensions, 1000 tuber weight, bulk density, tuber size, sphericity, angle of repose, porosity, coefficient of static friction and compressive strength. The moisture content levels used were 20, 25, 30, 35 and 40% wet basis (wb), and the two tigernut varieties used were yellow and brown types. The linear dimension, geometric diameter, sphericity, 1000- tuber weight, bulk density and angle of repose in both varieties increased with increasing moisture content. The average length, width and thickness of the yellow variety increases more than the brown variety at the determined moisture contents. True density of the yellow variety increased while the brown variety decreased with increase in moisture content. The porosity of the yellow variety reduces with increase in moisture content from 45.95 at 20% mc to 42.4 at 40% mc, while the brown variety decreased from 42.72 at 20% mc to 30.77 at 40% moisture content. The yellow variety had bigger size tubers than the brown variety and this has serious implications in packing, handling and transportation issues.

Keywords: Research; and; Development/Tech; Change/Emerging; Technologies (search for similar items in EconPapers)
Date: 2013
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