Effect of drying methods on the sorption isotherms of plantain flour

Abstract

A R T I C L E I N F O A B S T R A C T Article history: Received: January 20, 2018 Accepted: May 21, 2019 The demand for plantain flour has increased in recent years due to its health benefits and industrial applications, however, there is dearth of information on the effect of drying methods on the sorption isotherm of plantain flour. In the present study, moisture sorption properties for unripe plantain flour using four drying methods at temperatures 27 °C, 37 °C and 42 °C were determined for water activity 0.10 to 0.80. The data generated were modelled using Peleg, GAB, Oswin, BET and Langmuir. The results revealed that the Equilibrium Moisture