Effect of Drying Methods on the Drying Kinetics, Proximate Analysis and Functional Properties of Yellow Cassava (Manihot esculenta)

<b>Abstract.</b> This study investigated the effects of sun drying and solar drying on the drying kinetics and functional properties of yellow cassava. Yellow cassava samples were sliced with average weight, thickness and the diameter of each slice was 5g, 3mm and 30mm respectively. It was fermented 24 hours, dewatered and subjected to two drying methods; sun drying and solar drying methods. Ten thin layer theoretical and empirical models widely used in describing the drying behavior of agricultural products were fitted to the experimental data in order to select the appropriate model for predicting the drying kinetics of Cassava (Manihot esculenta). The proximate composition and functional properties were determined using standard methods. The page and parabolic model showed the best fit under certain drying conditions based on the coefficient of determination (R^2), chi-square (X²⁾ and sum of squares error (SSE). The page model showed an excellent fit with the experimental data (R^2> 0.993 X²<0.0007 and SSE < 0.0007) for solar drying method while the parabolic model showed an excellent fit with the experimental data (R^2> 0.996, X²< 0.0004and SSE < 0.0004) for sun drying method Thus, page and parabolic model can adequately predict the drying kinetics of cassava under drying conditions. The results of the proximate content of cassava samples processed with different drying methods are presented. Moisture content of cassava were analyzed to range from 46.47-53.43%, ash content of 0.54-1.91%, crude fibre content of 0.33-2.80%, crude protein content of 0.3-2.89%, fat content of 0.23-0.50% and carbohydrate content of 26.99-35.55%. There was no significant difference (P<0.05) in the functional properties when compared with the fresh sample.