Evaluating the Effects of Drying Temperatures on the Nutritional and Bioactive Quality of Ackee Aril Apples
Oyebola OLABİNJO,
Mercy SAMA
Abstract:This study investigates the impact of different drying temperatures on the nutritional and bioactive properties of ackee aril apples (Blighia sapida), a tropical fruit with economic potential in Jamaica and a significant source of nutrition. Fresh ackee aril apples were harvested, cleaned, and subjected to drying using both open-sun drying and an oven dryer at various temperatures (40°C, 50°C, 60°C, 65°C, and 70°C). Nutritional properties, including moisture content, fat, protein, ash, fiber, and carbohydrate … Show more
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