Modelling Moisture-Dependent Effect on the Dimensional and Flowability Properties of Yellow and Brown Tigernut

Tega Anthony Emurigho, Amarachi Michelle Davidson, Grace Okechukwu Ojeh and Veronica Ogechi Onyeocha
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Tega Anthony Emurigho: Department of Food Science and Technology, Federal Polytechnic Nekede, Owerri, Imo State, Nigeria
Amarachi Michelle Davidson: Department of Food Science and Technology, Federal Polytechnic Nekede, Owerri, Imo State, Nigeria
Grace Okechukwu Ojeh: Department of Food Science and Technology, Federal Polytechnic Nekede, Owerri, Imo State, Nigeria
Veronica Ogechi Onyeocha: Department of Chemistry, Federal University of Technology, Owerri, Imo State, Nigeria

International Journal of Research and Innovation in Applied Science, 2025, vol. 10, issue 6, 631-639

Abstract: This study examines the moisture-dependent dimensional and flowability characteristics of yellow and brown tigernut (Cyperus esculentus) over a moisture content range of 15.45% to 36.20% (dry basis). The results indicate significant differences (p

Date: 2025
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