Effects of Drying Temperature and Drying Time on Proximate Content and Functional Properties of Black Eyed Pea Powder

Low, Joanne Kar Yan (2023) Effects of Drying Temperature and Drying Time on Proximate Content and Functional Properties of Black Eyed Pea Powder. Final Year Project (Bachelor), Tunku Abdul Rahman University of Management and Technology.

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Abstract

Black eyed pea (BEP) powder has gained popularity worldwide due to its low cost, high nutritional value, and high availability. The use of oven drying (OD) to produce BEP powder might affect the proximate content (moisture content, crude protein, crude fat, crude fiber, ash content) and functional properties (emulsifying capacity, emulsifying stability, foaming capacity, foaming stability) that serve as market values of its. This study aims to investigate the effect of different drying temperatures (40oC, 50oC and 60oC) and drying times (2, 4, 8, and 16 hours) on the proximate content and functional properties of BEP powder. It involved 2 stages. First stage evaluated different drying temperatures at a fixed time to determine the desired temperature. Second stage used it as a fixed temperature for different drying times to determine the desired time. The result showed that both drying temperature and time significantly (P < 0.05) affected the functional properties and proximate content except crude fiber of BEP powder. All the BEP powder samples were compared in terms of functional properties and proximate content to determine the best drying temperature and time. This study recommended the best characteristics of BEP powder was OD at 60oC for 8 hours. However, it depended on the purpose used. BEP powder that OD at 60oC for 4 and 16 hours was recommended for those concerned with high foaming or high emulsifying properties instead of proximate content. Keywords : Black eyed pea powder, oven drying, proximate content, functional properties