ABSTRACT

Turmeric (Curcuma longa) is a rhizome primarily grown in India. The rhizomes ofthe plant when dried and ground provide yellow and flavorful powder used for centuries as a spice, natural coloring agent in food cosmetic and textiles as a flavoring compound and also as an insect repellent on Indian medicine, etc. Turmeric rhizomes are exposed to a variety of conditions during processing such as boiling, cooking, blanching and drying before being utilized. In this study, the effect of drying methods on the Physiochemical properties and drying kinetics of Fresh Turmeric Rhizomes was investigated. Fresh turmeric rhizomes were subjected to three different drying techniques namely; sun drying, oven drying and passive drying techniques respectively. The Fresh turmeric rhizomes were properly washed and divided into four different portions. Each ofthe portions were sliced with a uniform thickness of 5mm and split using a clean stainless knife. The turmeric Rhizome initial moisture content of 20g was determined in the oven and weighed. The weight ofthe Turmeric rhizome was measured at 1-hour interval for each drying techniques until it reaches equilibrium moisture content. Fresh turmeric rhizomes were processed into powder and three samples generated from the turmeric powder: Sample A (oven drying), sample B (sun drying), sample C (Passive drying). The processed turmeric powders were subjected to physicochemical analysis using standard methods. Results obtained showed that passive solar dried tumeric resulted to a significant improvement in the cucumin and colour value (33%) and (278.00) while sun drying were found to have the highest effect for better nutrient retention in oleorisin. Raw split and Raw slice process had the least effect in all the physiochemical compostion considered in Ash, fat, protein, crude fiber and carbohydrate but were best retained with passive drying slice than other drying techniques