This study determined the effect of fermentation on drying characteristics of trifoliate yam varieties (white, yellow and deep-yellow trifoliate yam). Thin layer drying method was adopted using oven dry method at constant drying temperature of 700C with air velocity of 2.35 m s-1 and relative humidity 35%. The unfermented samples shoed lower values of drying constant than the fermented samples. The drying constant of unfermented samples of Trifoliate Yam A, B and C (A= Deep-Yellow, B= White, C= Yellow) were -0.729, 1.3972 and 0.2787, respectively. While, the drying constant of fermented samples of Trifoliate Yam D, E and F (D= Deep-Yellow, E= White, F= Yellow) were -0.776,-0.763 and 1.5815, respectively. The drying rate of the samples solely dependent on the magnitude of drying constants sequel to this, fermented samples with larger magnitude of drying constant will dry faster than the unfermented samples with lower drying constant. Best fit equations and relationship between moisture content and drying time were developed with correlation coefficient (R2) higher than 0.94. The sample A, B, C, D, E and F reached a constant moisture ratio of 0.021, 0.015, 0.021, 0.015, 0.014 and 0.016 at drying time of 540, 600, 600, 480, 540 and 540 minutes, respectively. Sample B and C had highest drying time followed by sample A, E and F while sample D had the lowest value of drying time. The fermentation had significant effect on the drying characteristics of trifoliate yam slices and drying of trifoliate yam samples occurred solely in the falling rate period which showed that internal moisture diffusion phenomenon is dominant and controlled the drying process.

The specific heat, thermal conductivity and thermal diffusivity of the Horse-Eye bean (Mucuna sloanei) were determined as a function of moisture content using the method reported by A.O.A.C (2000). The sample varieties used were the Big Sized and the Small Sized Horse-Eye bean. The specific heat and the thermal conductivity were measured using a Bomb Calorimeter. The thermal diffusivity was calculated from the measured specific heat, thermal conductivity and bulk density of the samples. Within the moisture range of 10.5% to 16.87% (b.b), the specific heat, thermal conductivity and thermal diffusivity varied with the moisture content. Results showed that the specific heat, thermal conductivity and thermal diffusivity of the Horse-Eye bean seeds ranged from 116.76 to 203.29 kJ/kgK; 21.07 to 32.23 W/moC; and 3.12 x 10-7 to 9.19 x 10-7 m 2 /s, for the Big Sized varieties, and 112.06 to 194.61 kJ/kgK; 19.85 to 24.08 W/moC; and 3.05 x 10-7 to 6.71 x 10-7 m 2 /s, for the Small Sized varieties as the moisture content increases from 10.5% to 16.87%. Regression analysis were also carried out on the thermal properties of the Horse-Eye bean varieties and moisture content, and there was positive relationship between the parameters. There were significant effects of moisture content (p < 0.05) on all the parameters conducted. The findings and the data generated will create an impact in the food processing industries for Horse-Eye bean.

This research work determined the physicochemical, cooking and milling characteristics of four Nigerian rice varieties namely Illa from Southern, Abakaliki South-East, Jemila North and Ofada from West.The physiochemical, milling and cooking properties of rice are solely determining the preference, choice and economy of rice. The four rice varieties grown in different region in Nigeria were investigated for cooking, milling and physical, cooking and chemical characteristics. The result from axial dimension classified all the studied rice varieties as long grains. Illa rice recorded highest value (43.96 g) of 1000 grain weight while lowest value of 20.46 g was observed in Ofada rice. The variation in grain shape were not significant at (P&gt;0.05) and all the tested varieties fall within the slender shapes. All the tested samples displayed good Milling behavior. Ofada rice elongated more than other varieties. The broken percentage was higher and lower in Illa rice (36.72%) and Abakaliki (28.78%) respectively. There were similarities in milling recovering of rice varieties, but Illa had highest expansion (swelling) capacity while Ofada had lowest swelling power. Amylose and gelatinization temperature showed a good relationship, Ofada rice with higher amylose content had lowest gelatinization temperature. The determined cooking time of the rice sample varied from 5.56 to 6.77 mins, Jemila rice will cook faster than other varieties. Illa rice had highest value (353.76%) of water absorption capacity, followed by Abakaliki rice with 185.76% Water Absorption Capacity and Ofada rice which had 158.62% WAC. The lowest value (155.60%) of Water Absorption Capacity was found in Jemila rice variety.

The effect of moisture content on the mechanical properties of agricultural material is essential during design and adjustment of machines used during harvest, cleaning, separation, handling and storage. This study determined some mechanical properties of Black and Brown colored of watermelon seed grown in Nigeria under different moisture contents range of 6.5 to 27.8% (d.b). The results for the mechanical properties obtained ranged from 15.68-29.54 N for compressive force; 1.95-3.40 mm for compressive extension; 0.13-0.33 N mm-2 for compressive strength; and 0.17-1.93 kJ for deformation energy at vertical loading position while at horizontal loading position, results obtained ranged from 14.71-38.36 N for compressive force; 1.94-4.20 mm for compressive extension; 0.16-0.32 N mm-2 for compressive strength; and 1.47-76.39 kJ for deformation energy for Black colored watermelon seed. The compressive force, compressive extension, compressive strength, deformation energy ranged from 14.18-36.49 N, 1.85-5.20 mm, 0.19 0.76 N mm-2, 26.23-189.75 kJ at vertical loading position and 16.47-41.82 N, 1.68-11.08 mm, 0.34- 0.57 N mm-2, 27.67-319.99 kJ at horizontal loading position for Brown colored watermelon seed. The correlation between the mechanical properties and moisture content was statistically significant at (p≤0.05) level. It is also economical to load Black colored in vertical loading position at 27.8% moisture content and Brown colored in vertical loading position at 27.8% moisture content to reduce energy demand when necessary to crack or compress the seed. This research has generated data that are efficiently enough to design and fabricate processing and storage structures for Black and Brown water melon seeds.

Thermal parameters of food flour moisture content and temperature give an insight in the development and prediction of models that meet the needs of process design models, it also determine the thermal load of a particular product during handling. The bulk density (ρ), thermal conductivity (k), specific-heat capacity (Cp) and diffusivity (α) of Illa and Ekpoma rice flour were studied at varied (MC) moisture content (%) level. The results showed significance in thermal properties values at the different MC levels. The MC increased from 10.56 to 18.50%, increased the specific heat capacity (Cp) from 5.72 to 48.61kJ kg-1 °C-1 and 6.84 to 29.41 kJ kg-1 °C-1 for Illa and Ekpoma rice variety respectively and thermal conductivity(k) from 0.03 to 1.56 W/m0C and 0.03 to 0.38 W m-1 °C-1 for Illa and Ekpoma rice flour samples. Thermal diffusivity(α) and bulk density (ρ) of the processed Illa and Ekpoma rice flour samples decreased across the MC range of 10.56 to 18.50% (d.b). Thermal diffusivity(α) decreased from 4.38 to 1.25 x 10-4 m2 s-1 and 3.42 to 1.30 x 10-4 m2 s-1 for Illa and Ekpoma rice flour respectively while the values of bulk density (ρ) decreased from 697.72 to 676.34 kg m-3 and 687.49 to 664.26 kg m-3 for Illa and Ekpoma rice flour respectively.The developed model equations can be applied in estimation of thermal parameters of rice flour. Finally, Ekpoma and Illa rice flour sample displayed good thermal characteristics and it can be used as an alternative to imported wheat flour.