Drying Effect of Energy Storage Enhanced Multilayer Solar Dryer (ESEMSD) Parameters on the Physicochemical Properties of Dried Ogi

Olamide I. Durodola *

Department of Biosystems Engineering, Auburn University, Auburn, USA and Department of Agricultural and Environmental Engineering, Obafemi Awolowo University, Ile-Ife, Nigeria.

Omotayo O. Aregbesola

Department of Agricultural and Environmental Engineering, Obafemi Awolowo University, Ile-Ife, Nigeria.

Oluwagbotemi E. Edu

Department of Agricultural and Environmental Engineering, Obafemi Awolowo University, Ile-Ife, Nigeria.

Olumide B. Falana

Department of Biosystems Engineering, Auburn University, Auburn, USA and Department of Agricultural and Environmental Engineering, Obafemi Awolowo University, Ile-Ife, Nigeria.

Samuel O. Olaoni

Department of Agricultural and Environmental Engineering, Obafemi Awolowo University, Ile-Ife, Nigeria.

*Author to whom correspondence should be addressed.


Abstract

This study evaluated the effect of Enhanced Multilayer Solar Dryer on some physical properties of ogi powder. The ogi was subjected to different variations inside the Enhanced Multilayer Solar Dryer like fan application, no fan application, placement of tray (Topmost tray and middle tray) and the kind of storage (thermal storage and no thermal storage). At all placement levels inside the dryer, the moisture content and drying rate decreased significantly with an increase in drying time and temperature. The Bulk density follows a similar trend at all levels of variations in the dryers, ranging from 0.64 to 0.74 g/cm3. The result shows that, sedimentation volumes were not influenced by variations in the solar dryer and the values vary from 15 to 45 cm3. The titratable acidity ranges from 0.79 to 1.07 g/L. It was observed in this research that, the Enhanced Multilayer Solar Dryer had less or no impact on the Physico-chemical Properties of dried ogi and can be an alternative use, especially in locations with limited access to electricity.

Keywords: Ogi, pH, solar dryer, temperature, total titratable acidity


How to Cite

Durodola , O. I., Aregbesola , O. O., Edu , O. E., Falana , O. B., & Olaoni , S. O. (2023). Drying Effect of Energy Storage Enhanced Multilayer Solar Dryer (ESEMSD) Parameters on the Physicochemical Properties of Dried Ogi. Journal of Engineering Research and Reports, 24(8), 36–45. https://doi.org/10.9734/jerr/2023/v24i8836

Downloads

Download data is not yet available.

References

Adegunwa MO, Alamu EO, Bakare HA, Godwin PO. Effect of fermentation length and varieties on the qualities of corn starch (Ogi) production. Americ. J. Food. Nutr. 2011;1(4):166-170.

Ohenhen RE, Ikenemoh MJ. Shelf stability and enzyme activity studies of ogi: A corn Meal Fermented product. America Journal of Food Science and Technology. 2007; 2(5):162-174.

Ojokoh AO. A comparative study on the effect of traditional and improved method of fermentation in the production of ogi; 2009.

Aderiye JBI, Laleye SA. Relevance of fermented food products in southwest Nigeria. Plants Foods Human Nutrition. 2003;58:1-6.

Ajayi AO. Emerging roles for extension in promoting sustainable rural environment; lessons from Food Processing Cottage Industries and their Wastes in rural Oyo State, Nigeria; 2004. Available:http://www.krcpubli5ers.com ijornals/JHE/ JHE-16

Egwim E, Musa A, Yahaya A. Nigerian indigeneous fermented foods; process and prospects. Inbook: Mycotoxin and Food Safety in Developing Countries; 2004.

Adegbehingbe KT. Fermented sprouted and unsprouted maize for Ogiproduction. Int. J. Adv. Res. 2013; 1(10):428-434.

Wasiu A, Busie M, Oladeji E, Abebe M. Effect of packaging materials and storage conditions on the degradation of xanthophylls in yellow-maize ogi powder. Journal of Food and Nutrition Research. 2016;4(8):522-527.

Bolaji OT, Oyewo OA. Temperature impact on swelling power and solubility of ogi powder produced from four indigenous maize varieties. Annals. Food Sci. Technol. 2017;18(1):20-28.

Jonathan Segun G, Bello Tunde S, Asemoloye Michael D. Food values, spoilage moulds and aflatoxin detection in ‘Attiéké’ (A Cassava Fermented Product). J Microb Biochem Technol. 2017;9:244-248.

Amusa NA, Ashaye OA, Oladapo MO. Microbiological quality of Ogi and Soy-ogi(a Nigerian Fermented Cereal Porridge) widely consumed and notable weaning food in southern Nigeria. A Journal of Food Agriculture and Environment. 2005;3(2):81-83.

Madhlopa A, Jones SA, Kalenga Saka JD. A solar air heater with composite absorber systems for food dehydration. Renewable Energy. 2002;27:27–37.

Olamide Durodola. Design and performance evaluation of a multipurpose conductive rotary dryer adapted for drying ogi; 2022. DOI:https://doi.org/10.13140/RG.2.2.27692.33923

Fagunwa OA, Aregbesola OA, Faborode MO. Development of an energy storage chamber to enhance solar drying of grain at night. Journal of Engineering Research and Reports. 2019;3(3): 1-10:Article no.JERR.45548

Oginni OJ. Contribution of particle size and moisture content to flowability of fractionated ground loblolly pine [Thesis]; 2014. Available:https://etd.auburn.edu//handle/10415/4178

Kiin-Kabari DB, Akusu OM, Emelike NJT. Fermentation of corn starch powder for the production of “Ogi”. Journal of Food Research. 2018;7:5. ISSN 1927-0887 E-ISSN 1927-0895

Petingco MC, Casada ME, Maghirang RG, Fasina OO, Chen Z, Ambrose RPK. Influence of particle shape and contact parameters on dem-simulated bulk density of wheat. Transactions of the ASABE. 2020;63(6):1657–1672. DOI:https://doi.org/10.13031/trans.13718

Tyl C, Sadler GD. Ph and titratable acidity. In S. S. Nielsen (Ed.):Food Analysis. Springer International Publishing. 2017; 389–406. DOI:https://doi.org/10.1007/978-3-319-45776-5_22

Deshmukh SS, Katare YS, Shyale SS, Bhujbal SS, Kadam SD, Landge DA, Shah DV, Pawar JB. Isolation and evaluation of mucilage of adansonia digitata linn as a suspending agent. Journal of Pharmaceutics. 2013;2013:1–4. DOI:https://doi.org/10.1155/2013/379750

Doymaz I. Drying behaviour of green beans. Journal of Food Engineering. 2005; 69(2):161-165. DOI:https://doi.org/10.1016/j.jfoodeng.2004.08.009

Karim MA, Hawlader MNA. Drying characteristics of banana: Theoretical and experimental validation. Journal of Food Engineering. 2005;70(1):35-45. DOI:https://doi.org/10.1016/j.jfoodeng.2004.09.010

Akpinar EK, Bicer Y. Mathematical modelling and experimental study on thin layer drying of strawberry. International Journal of Food Engineering. 2006;2(5):1-11. DOI:https://doi.org/10.2202/1556-3758.1045

Kingsly RP, Goyal RK, Manikantan MR, Ilyas SM. Effects of pretreatments and drying air temperature on drying behavior of peach slice. International Journal of Food Science and Technology. 2007; 42(1):65–69. DOI:https://doi.org/10.1111/j.1365-2621.2006.01210.x

Erenturk S, Erenturk K. Comparison of genetic algorithm and neural network approaches for the drying process of carrot. Journal of Food Engineering. 2007;78(3):905-912. DOI:https://doi.org/10.1016/j.jfoodeng.2005.11.031

Shi QL, Chang-Hu X, Ya Z, Zhao-Jie L, Wang X. Drying Characteristics of horse mackerel (Trachurus japonicus) dried in a heat pump dehumidifier. Journal of Food Engineering. 2008; 84(1):12–20. DOI:https://doi.org/10.1016/j.jfoodeng.2007.04.012

Bolaji OT, Oyewo AO, Adepoju PA. Soaking and drying effect on the functional properties of ogi produce from some selected maize varieties. American Journal of Food Science and Technology. 2014;2(5):150-157.

Deng L, Manthey FA. Flowability, wet agglomeration, and pasta processing properties of whole‐durum flour: Effect of direct single‐pass and multiple‐pass reconstituted milling systems. Cereal Chemistry. 2019;96(4):708–716. DOI:https://doi.org/10.1002/cche.10167

Akintayo OA, Hashim YO, Adereti AG, Balogun MA, Bolarinwa IF, Abiodun OA, Alabi OF. Potentials of rice as a suitable alternative for the production of ogi (a cereal‐based starchy fermented gruel). Journal of Food Science; 2020. DOI:10.1111/1750-3841.15334.

Frederick Breidt, Breidt F, Kathryn Kay, Kay K, Jason Osborne J. Osborne, Barbara Ingham, B. Ingham, Fletcher Arritt, F. Arritt. Thermal processing of acidified foods with pH 4.1 to pH 4.6. Food Protection Trends. 2014;34:132- 138.

Bolaji OT. Effect of storage temperature on the physicochemical properties of ogi. Undergraduate Thesis; 2011.