Determination of Some Physical Properties of Fresh And Dried Tiger Nut (Cyperus Esculentus).
ABSTRACT
This study was conducted to determine the physical properties of fresh and dried Tiger nut which are essential for designing engineering processes, material handling, storage, equipment design and fabrication.
Samples of Tiger nut were collected from the market (Ekeonunwa), both fresh and sun dried was used as sample A and B respectively.
Some selected physical properties of Tiger nut were determined at moisture content levels of wet basis only, the moisture content level for each samples are A=39.4% and B=14% .
The average length, width, thickness (dimensional size), weight, geometric mean diameter, arithmetic mean diameter, sphericity index, aspect ratio, surface area, projected area, volume, true density, bulk density and porosity were determined.
The dimensional size (length, width, thickness) were 10.72mm, 9.35mm, 11.13mm3 for A and 9.28mm, 8.22mm, 9.81mm for B, while the weight for the both sample was 0.88g and 0.51g.
The bulk density, true density porosity and the volume were found to be 1.60g/ml, 1.05g/ml, 42.86%, 584.15mm3 for sample A.0.63g/m/, 1.08ml, 42.50% and 396.22mm3 for sample B respectively.
TABLE OF CONTENTS
Title Page i
Approval Page ii
Dedication iii
Acknowledgment iv
Table of Contents v
Abstract vi
Chapter One
1.0 Introduction 1
1.1 Background of the study 1
1.2 Statement of Problem 1
1.3 Aim and Objectives of the study 2
1.4 The scope of the study 2
1.5 Justification of the study 2
Chapter Two
2.0 Literature Review 3
2.1 Brief History of Tiger Nut 3
2.2 Physical Properties of food 3
2.3 Related works on physical properties of food 4
2.4 The Physical Properties of some Agricultural Grains 4
2.5 Some Engineering and Chemical Properties of Cooked Bambara groundnut 5
2.6 The Physical and Thermal Properties of Baobals Fruit Pulp Powder 6
2.7 Determination of Some Engineering Properties of Morama Bean 6
2.8 The Physical and Engineering Properties of Tamarind Fruit 7
Chapter Three
3.0 Materials and Methods 9
3.1 Sample Preparation 9
3.2 Moisture Content
3.3 Determination Properties 10
3.4 Gravimetric Properties 11
Chapter Four
4.0 Results and Discussion 13
4.1 Results 13
4.2 Discussion 14
Chapter Five
5.0 Conclusion and Recommendations 16
5.1 Conclusion 16
5.2 Recommendations 16
References 17
Appendix 21
REFERENCES
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