A Study on the Drying Characteristics of Fermented Locust Bean Seeds: Effect on Proximate Composition

Year 2025, Volume: 9 Issue: 2, 53 - 68, 31.12.2025

Oseni Kehinde Owolarafe Olumide Babatope Falana Titilope Modupe Olagunju Lynda Bamidele Akintayo Azeez Atoyebi Clement Ogunlade

Abstract

This study examines the thin-layer oven drying of fermented locust bean seeds at 50°C, 60°C, 70°C, and 80°C, focusing on moisture transport kinetics, drying behavior, and changes in proximate composition. The goal was to optimize drying conditions that enhance shelf stability while preserving the nutritional quality of the product. Drying kinetics were analyzed using mathematical models to determine moisture diffusivity, activation energy, and drying rates. The results indicated that moisture transfer occurred predominantly in the falling rate period, confirming that diffusion was the rate-limiting mechanism. Effective moisture diffusivity ranged from 6.54×10−8 to 9.63×10−8 m²/s, while activation energy varied between 44.61 and 47.92 kJ/mol, indicating that higher temperatures enhanced moisture removal but increased energy demands. Proximate composition analysis showed that moisture content decreased from 44.58% (fresh) to 4.79% (80°C dried), while fat (4.53% to 7.70%), protein (29.64% to 33.19%), and carbohydrate content (13.45% to 46.78%) increased due to concentration effects. However, protein degradation was observed at temperatures above 60°C, emphasizing the importance of temperature control in maintaining nutritional quality. Overall, drying at 60–70°C was identified as the optimal range, ensuring efficient moisture reduction while preserving key nutrients.

Keywords

Locust bean drying , Moisture diffusivity , Thin-layer drying models , Proximate composition , Activation energy , Post-harvest processing

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