Comparative Analysis of the Drying Parameters of Theobroma cacao (Cocoa Beans) and Musa paradisiaca (Plantain)

Abstract

In order to prevent microbial spoilage and degradation responses during storage, agricultural products are typically dried to eliminate moisture from them. The removal of moisture is required for the preservation of this substance (drying). Under- or over-drying a product might result in loss through product damage. This work therefore focuses on the drying of two major crops grown by local farmers and agricultural companies; Musa paradisiaca and Theobroma cacao, obtained from a local farmer within Auchi, Edo state. The drying characteristics, including moisture content, moisture loss, and drying rates, were examined experimentally in this study at the university laboratory and Pax Herbal Clinic & Research Laboratories Ltd. This was obtained with the use of a locally fabricated cross and through circulation dryer for drying and a moisture analyzer to obtain moisture contents while taking into account temperature ranges between 40 and 80°C and time intervals from 5 to 40 minutes. The result of the experiment showed that, the crops' moisture loss and drying rate depend on the time and temperature they are exposed to. The Musa paradisiaca crop has more natural moisture than Theobroma cacao and hence, it takes a longer time to dry with a rapid moisture loss in the early 40 minutes of drying time and at temperatures within 40 and 70°C. Theobroma cacao dries more rapidly with a 72% moisture lost at temperatures between 40 and 60 C. A temperature range of 60 to 70°C at any drying time would therefore be sufficient to dry Theobroma cacao and Musa paradisiaca for their drying preservation.