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

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

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

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

References

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Details

Primary Language

English

Subjects

Drying Technologies

Journal Section

Research Article

Authors

Oseni Kehinde Owolarafe This is me
Nigeria

Olumide Babatope Falana ^* This is me
Nigeria

Titilope Modupe Olagunju This is me
Nigeria

Lynda Bamidele This is me
Nigeria

Akintayo Azeez Atoyebi This is me
Nigeria

Clement Ogunlade This is me
Nigeria

Publication Date

December 31, 2025

Submission Date

May 12, 2025

Acceptance Date

December 28, 2025

Published in Issue

Year 2025 Volume: 9 Number: 2

IZ

https://izlik.org/JA95AE65HP

Cite

RIS / Bibtex

APA

Owolarafe, O. K., Falana, O. B., Olagunju, T. M., Bamidele, L., Atoyebi, A. A., & Ogunlade, C. (2025). A Study on the Drying Characteristics of Fermented Locust Bean Seeds: Effect on Proximate Composition. Eurasian Journal of Food Science and Technology, 9(2), 53-68. https://izlik.org/JA95AE65HP

AMA

1.Owolarafe OK, Falana OB, Olagunju TM, Bamidele L, Atoyebi AA, Ogunlade C. A Study on the Drying Characteristics of Fermented Locust Bean Seeds: Effect on Proximate Composition. EJFST. 2025;9(2):53-68. https://izlik.org/JA95AE65HP

Chicago

Owolarafe, Oseni Kehinde, Olumide Babatope Falana, Titilope Modupe Olagunju, Lynda Bamidele, Akintayo Azeez Atoyebi, and Clement Ogunlade. 2025. “A Study on the Drying Characteristics of Fermented Locust Bean Seeds: Effect on Proximate Composition”. Eurasian Journal of Food Science and Technology 9 (2): 53-68. https://izlik.org/JA95AE65HP.

EndNote

Owolarafe OK, Falana OB, Olagunju TM, Bamidele L, Atoyebi AA, Ogunlade C (December 1, 2025) A Study on the Drying Characteristics of Fermented Locust Bean Seeds: Effect on Proximate Composition. Eurasian Journal of Food Science and Technology 9 2 53–68.

IEEE

[1]O. K. Owolarafe, O. B. Falana, T. M. Olagunju, L. Bamidele, A. A. Atoyebi, and C. Ogunlade, “A Study on the Drying Characteristics of Fermented Locust Bean Seeds: Effect on Proximate Composition”, EJFST, vol. 9, no. 2, pp. 53–68, Dec. 2025, [Online]. Available: https://izlik.org/JA95AE65HP

ISNAD

Owolarafe, Oseni Kehinde - Falana, Olumide Babatope - Olagunju, Titilope Modupe - Bamidele, Lynda - Atoyebi, Akintayo Azeez - Ogunlade, Clement. “A Study on the Drying Characteristics of Fermented Locust Bean Seeds: Effect on Proximate Composition”. Eurasian Journal of Food Science and Technology 9/2 (December 1, 2025): 53-68. https://izlik.org/JA95AE65HP.

JAMA

1.Owolarafe OK, Falana OB, Olagunju TM, Bamidele L, Atoyebi AA, Ogunlade C. A Study on the Drying Characteristics of Fermented Locust Bean Seeds: Effect on Proximate Composition. EJFST. 2025;9:53–68.

MLA

Owolarafe, Oseni Kehinde, et al. “A Study on the Drying Characteristics of Fermented Locust Bean Seeds: Effect on Proximate Composition”. Eurasian Journal of Food Science and Technology, vol. 9, no. 2, Dec. 2025, pp. 53-68, https://izlik.org/JA95AE65HP.

Vancouver

1.Oseni Kehinde Owolarafe, Olumide Babatope Falana, Titilope Modupe Olagunju, Lynda Bamidele, Akintayo Azeez Atoyebi, Clement Ogunlade. A Study on the Drying Characteristics of Fermented Locust Bean Seeds: Effect on Proximate Composition. EJFST [Internet]. 2025 Dec. 1;9(2):53-68. Available from: https://izlik.org/JA95AE65HP