Increase of nutritional security in Sub-Saharan Africa through the production of dried products from underutilized crops

Sturm, Barbara; Raut, Sharvari; Chikpah, Solomon Kofi; Ndisya, John; Hensel, Oliver; Esper, A.; Korese, Joseph Kudadam

doi:10.1080/07373937.2022.2094400

Cited by 7 publications

(2 citation statements)

References 42 publications

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“…it controlled the drying process. The drying rates results are similar with some related literature on drying of orange-fleshed sweet potato and cocoyam (Sturm et a., 2022), turmeric slices (Komonsing et al, 2022b) and palmyra seed-sprout fleshy scale slices (Korese et al, 2021). The results from Figure 3 show that the drying methods influenced the time taken for the samples to dry, which is consistent with the literature (Flores et al, 2007).…”

Section: Drying Kineticssupporting

confidence: 90%

Effect of different pretreatments and drying methods on the drying kinetics and quality of turmeric (Curcuma longa) rhizomes

Korese

Nyame

2022

GJSTD

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Turmeric (Curcuma longa L.) is one of the spices commonly used globally due to its health-promoting properties. The rhizomes are however perishable due to their high water content. In this study, the effect of different pretreatments and drying methods, viz. hot air drying (HAD) at 60 ℃ and forced air solar drying (FASD), on the drying kinetics, water activity, color, ß-carotene, and vitamin C contents of turmeric rhizomes were investigated. Prior to the experiments, fresh turmeric rhizomes were sliced into 3 mm thickness and treated either by steam blanching or immersion in an ascorbic acid solution. The untreated samples served as a control. The results showed that blanching and ascorbic acid treatments decreased the drying time by 11% and 31% each under the HAD and 30% and 18% under FASD when compared with the control, respectively. The water activity of steam blanching, ascorbic acid, and control samples dried under HAD and FASD was below 0.60, which is sufficient to inhibit spoilage. Ascorbic acid pretreated samples dried under HAD, and FASD resulted in significantly (P<0.05) lower total color change (HAD=14.06; FASD=12.79) with greater retention for vitamin C (HAD: 895.67±1.76 mg/100g; FASD=858.73 mg/100g) contents. Beta-carotene content was, however, not altered (p> 0.05) by the pretreatment, drying method, and their interaction. In conclusion, pretreating turmeric rhizomes with the ascorbic acid solution before HAD at 60°C will be ideal for preserving the color properties, vitamin C and β-carotene contents.

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Section: Drying Kineticssupporting

confidence: 90%

Effect of different pretreatments and drying methods on the drying kinetics and quality of turmeric (Curcuma longa) rhizomes

Korese

Nyame

2022

GJSTD

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“…As pointed out by Balderman et al 53 and Sturm et al , 54 global urbanization at the expense of farming caused a decline in the variety of edible plants with high nutritional value, which seems to be correlated to the increase in diet-related chronic diseases. On the other hand, many of the crops which used to be cultivated by traditional rural communities are better adapted to local climate and soil conditions, when compared to some of the most cultivated and consumed cereals around the world.…”

Section: A Brainstorm: How Can Drying Randd Improve Social Indicators?mentioning

confidence: 95%

Sustainability of drying technologies: system analysis

Martynenko¹,

Vieira²

2023

Sustainable Food Technol.

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Nature-Based Solutions to Climate Change for Enhanced Nutrition, Food, and Income Security of Rural Communities in Sub-Saharan Africa

Nyambo,

Zhou,

Mapuka

et al. 2024

Handbook of Nature-Based Solutions to Mitigation and Adaptation to Climate Change

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Increase of nutritional security in Sub-Saharan Africa through the production of dried products from underutilized crops

Cited by 7 publications

References 42 publications

Effect of different pretreatments and drying methods on the drying kinetics and quality of turmeric (Curcuma longa) rhizomes

Effect of different pretreatments and drying methods on the drying kinetics and quality of turmeric (Curcuma longa) rhizomes

Sustainability of drying technologies: system analysis

Nature-Based Solutions to Climate Change for Enhanced Nutrition, Food, and Income Security of Rural Communities in Sub-Saharan Africa

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