Abstract
This study investigated the effect of drying temperatures and time on the drying rates, moisture content, and cyanide contents of five different species of cassava chips using two different drying technologies (oven and sun-drying).Fresh cassava tubers were chipped to uniform sizes of about 5×2×1 cm and dried using the two drying methods.The proximate analysis of the five different species was carried out both before and after drying.The final moisture contents of samples A-E are within the range of 12.05-14.81%for oven drying and 12.42-14.81%for sun drying, with sample D maintaining the highest moisture contents in both drying technologies.The results equally showed that the drying rates for samples A-E are within the range of 0.15-0.20 g/min for oven drying, and 0.022-0.025g/min for sun drying, with sample E maintaining the lowest drying rates in both drying technologies.Oven drying produced a higher drying rate than sun drying.However, the cyanide retention for samples A-E is within the range of 0.00930-0.05339mg/g for oven drying, with sample D maintaining the highest cyanide retention, while it is 0.00728-0.01589mg/g for sun drying, with sample E maintaining the lowest cyanide retention.The cyanide retention obtained in oven and sun drying could be compared favorably to the standard value, with slight discrepancies that could be attributed to the initial cyanide content of the species and the drying temperatures.The results also show that cyanide content elimination is more effective in sun-drying than oven-drying because the drying temperatures remained below 55℃, which is optimal for cyanogen degradation.On the effect of time, the results remained constant; hence, it was only a function of the drying temperatures.
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Claims 13
Claim · model-written summary
Oven drying produced a higher drying rate than sun drying, with rates of 0.15-0.20 g/min for oven drying and 0.022-0.025 g/min for sun drying.
- Taxon
- cassava
Manihot esculentae0 - Material
- five different speciese0
- Treatment
- oven dryinge1
- Outcome
- drying ratee1
- Direction
- highere1
- Value
- 0.15-0.20 g/mine2
- Qualifier
- 0.022-0.025g/min for sun dryinge2
- Comparator
- sun dryinge1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“five different species of cassava chips”
e1“Oven drying produced a higher drying rate than sun drying”
e2“The results equally showed that the drying rates for samples A-E are within the range of 0.15-0.20 g/min for oven drying, and 0.022-0.025g/min for sun drying”
Claim · model-written summary
Sample E had the lowest drying rates in both drying technologies.
- Taxon
- cassavaManihot esculentae0
- Material
- sample Ee2
- Outcome
- drying ratese2
- Direction
- loweste2
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“five different species of cassava chips”
e2“with sample E maintaining the lowest drying rates in both drying technologies”
Claim · model-written summary
Final moisture content of oven-dried cassava chips ranged from 12.05 to 14.81%.
- Taxon
- cassavaManihot esculentae0
- Treatment
- oven dryinge3
- Outcome
- final moisture contentse3
- Value
- 12.05-14.81%e3
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“five different species of cassava chips”
e3“The final moisture contents of samples A-E are within the range of 12.05-14.81%for oven drying and 12.42-14.81%for sun drying, with sample D maintaining the highest moisture contents in both drying technologies”
Claim · model-written summary
Final moisture content of sun-dried cassava chips ranged from 12.42 to 14.81%.
- Taxon
- cassavaManihot esculentae0
- Treatment
- sun dryinge3
- Outcome
- final moisture contentse3
- Value
- 12.42-14.81%e3
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“five different species of cassava chips”
e3“The final moisture contents of samples A-E are within the range of 12.05-14.81%for oven drying and 12.42-14.81%for sun drying, with sample D maintaining the highest moisture contents in both drying technologies”
Claim · model-written summary
Sample D had the highest moisture content in both drying technologies.
- Taxon
- cassavaManihot esculentae0
- Material
- sample De3
- Outcome
- moisture contentse3
- Direction
- higheste3
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“five different species of cassava chips”
e3“with sample D maintaining the highest moisture contents in both drying technologies”
Claim · model-written summary
Cyanide retention after oven drying ranged from 0.00930 to 0.05339 mg/g.
- Taxon
- cassavaManihot esculentae0
- Treatment
- oven dryinge4
- Outcome
- cyanide retentione4
- Value
- 0.00930-0.05339mg/ge4
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“five different species of cassava chips”
e4“the cyanide retention for samples A-E is within the range of 0.00930-0.05339mg/g for oven drying, with sample D maintaining the highest cyanide retention, while it is 0.00728-0.01589mg/g for sun drying, with sample E maintaining the lowest cyanide retention”
Claim · model-written summary
Cyanide retention after sun drying ranged from 0.00728 to 0.01589 mg/g.
- Taxon
- cassavaManihot esculentae0
- Treatment
- sun dryinge4
- Outcome
- cyanide retentione4
- Value
- 0.00728-0.01589mg/ge4
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“five different species of cassava chips”
e4“the cyanide retention for samples A-E is within the range of 0.00930-0.05339mg/g for oven drying, with sample D maintaining the highest cyanide retention, while it is 0.00728-0.01589mg/g for sun drying, with sample E maintaining the lowest cyanide retention”
Claim · model-written summary
Sample D had the highest cyanide retention after oven drying.
- Taxon
- cassavaManihot esculentae0
- Material
- sample De4
- Treatment
- oven dryinge4
- Outcome
- cyanide retentione4
- Direction
- higheste4
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“five different species of cassava chips”
e4“the cyanide retention for samples A-E is within the range of 0.00930-0.05339mg/g for oven drying, with sample D maintaining the highest cyanide retention”
Claim · model-written summary
Sample E had the lowest cyanide retention after sun drying.
- Taxon
- cassavaManihot esculentae0
- Material
- sample Ee4
- Treatment
- sun dryinge4
- Outcome
- cyanide retentione4
- Direction
- loweste4
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“five different species of cassava chips”
e4“while it is 0.00728-0.01589mg/g for sun drying, with sample E maintaining the lowest cyanide retention”
Claim · model-written summary
Cyanide content elimination was more effective in sun-drying than in oven-drying.
- Taxon
- cassavaManihot esculentae0
- Treatment
- sun-dryinge5
- Outcome
- cyanide content eliminatione5
- Direction
- more effectivee5
- Comparator
- oven-dryinge5
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“five different species of cassava chips”
e5“cyanide content elimination is more effective in sun-drying than oven-drying because the drying temperatures remained below 55℃, which is optimal for cyanogen degradation”
Claim · model-written summary
Cyanide elimination in sun drying is explained by drying temperatures below 55℃, which are optimal for cyanogen degradation.
- Taxon
- cassavaManihot esculentae0
- Compound
- cyanogene5
- Outcome
- cyanide content eliminatione5
- Qualifier
- the drying temperatures remained below 55℃e5
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“five different species of cassava chips”
e5“cyanide content elimination is more effective in sun-drying than oven-drying because the drying temperatures remained below 55℃, which is optimal for cyanogen degradation”
Claim · model-written summary
Drying time had no effect on the results, which depended only on drying temperature.
- Taxon
- cassavaManihot esculentae0
- Treatment
- timee6
- Outcome
- resultse6
- Direction
- remained constante6
- Qualifier
- only a function of the drying temperaturese6
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“five different species of cassava chips”
e6“On the effect of time, the results remained constant; hence, it was only a function of the drying temperatures”
Claim · model-written summary
Cyanide retention in oven and sun drying could be compared favourably to the standard value.
- Taxon
- cassavaManihot esculentae0
- Outcome
- cyanide retentione7
- Comparator
- standard valuee7
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“five different species of cassava chips”
e7“The cyanide retention obtained in oven and sun drying could be compared favorably to the standard value”