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Determination of Some Engineering Properties of Dika Nut (Irvingia Gabonensis) at Two Moisture Content Levels As Relevant to Its Processing

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Determination of Some Engineering Properties of Dika Nut (Irvingia Gabonensis) at Two Moisture Content Levels As Relevant to Its Processing Orhevba, Idah, Adebayo, Nwankwo / International Journal of Engineering Research and Applications (IJERA) ISSN: 2248-9622 www.ijera.com Vol. 3, Issue 2, March -April 2013, pp.182-188 Determination of some Engineering Properties of Dika Nut (Irvingia gabonensis) at Two Moisture Content Levels as Relevant to Its Processing Orhevba,* B.A1, Idah, P.A, Adebayo S. E. and Nwankwo C.C. 1Department of Agricultural and Bioresources Engineering, Federal University of Technology, PMB 65, Minna, Niger State, Nigeria Abstract. Samples of African bush mango (Irvingia INTRODUCTION gabonensis) were collected from the wild, sun Dika (Irvingia gabonensis) is a tree of dried for four days to a moisture content of 15-40m height, with bole slightly buttressed, 13.75% (at an average temperature of 38.160C which occurs in the wild lowland forest with 2 and relative humidity of 40.60%) and the seeds to 3 trees occurring together; in some areas it were carefully split to release the kernels is found to be gregarious. It is largely unharmed. The kernels were divided into distributed in Africa (Leakey, 1999, Leakey and samples A and B; sample B was sun dried Tchoundjeu, 2001). Dika tree is fully utilized by for three days to obtain different moisture native African tribes who make use of the bark, content level from sample A. Both samples leaves, stems, fruits and seed kernels. Also, the were then used for the experiments. Some wood is a strong and durable material for selected physical and mechanical properties of construction ( Festus and Nwala, 2012). Dika dika nut were determined at two moisture tree is a commercially and socially important content levels. This study was done under fruit tree of the West and Central Africa. It is approved standard laboratory conditions using also referred to as African mango, bush mango standard engineering methods and or wild mango, and the tree has been identified instruments. The two moisture content levels as one of the most important fruit trees for of 13.75% and 8.74% were obtained. The domestication in the region, because of its result revealed higher values for the physical relative importance to the food industry properties at moisture content level of 13.75% (Ogunsina et al., 2008; Adebayo-Tayo et al., . The following values were obtained for 2006; Leakey et al., 2005). It ranks highly among samples A and B respectively: the average non-timber forest products in its use. length, width, thickness, weight, geometric Dika fruit is a drupe with a thin epicarp, a soft mean diameter, arithmetic mean diameter, fleshy thick mesocarp and a hard stony surface area, sphericity, volume and density endocarp encasing a soft dicotyledonous kernel. were 28.97mm, 19.49mm, 11.91mm, 2.23g, The extracts from Irvingia gabonensis seed has 18.77mm, 20.12mm, 1111.81mm2, 64,95%, a large amount of soluble fibre and it is 156.17mm3 and 14.44g/cm3, and 28.62mm, commonly used in Western cultures as a weight 18.20mm, 8.24mm, 1.15g, 16.07mm, 18.35mm, loss supplement 819.02mm2, 56.46%, 115.61mm3 and (http://www.africanmangotreatment.com). Dika 10.20g/cm3. The coefficient of static friction kernels are widely used in West Africa, was highest on plywood and least on glass especially for their food thickening properties. for both samples. From the values obtained, The economic importance of the kernel is it appears the increase in sizes of dika kernel further strengthened by its use as a may aid a decrease in coefficient of static pharmaceutical binder and a base material in the friction. The force required to fracture and manufacture of soap, cosmetics, confectionary compress sample A are 25N and 62.5N on and edible fats (Ogunsina et al., 2007; Agbor, axial loading and 12.5N and 45N on 1994; Okafor, 1978). longitudinal loading respectively. The force Furthermore, due to the ever increasing required to fracture and compress sample B importance of agricultural products together with was also gotten as 37.5N and 95N on axial the complexity of modern technology for their loading and 27.5N and 67.5N on longitudinal production, processing and storage, a better loading respectively. knowledge of the engineering properties of these products is necessary. However, it is essential to Key words: African bush mango, kernel, moisture understand the physical laws guiding the content, physical properties, mechanical properties response of these agricultural products so that machines, processes and handling operations can be designed for maximum efficiency and the 182 | P a g e Orhevba, Idah, Adebayo, Nwankwo / International Journal of Engineering Research and Applications (IJERA) ISSN: 2248-9622 www.ijera.com Vol. 3, Issue 2, March -April 2013, pp.182-188 highest quality of the final product (Mohsenin, maintain its moisture content level of 13.75%, 1986). Information on physical and mechanical while sample B was sun dried for three days to properties of agricultural products as a function obtain a different moisture content level of of moisture content, is needed in design and 8.74%, just before the kernels start splitting. All adjustment of machines used during harvesting, properties within the scope of this study was separating, cleaning, handling and storing of determined using the two samples at the two agricultural materials and processing them into moisture content levels of 13.75 and 8.74%. food, feed and fodder. The properties which are useful during Moisture Content Determination design must be known and these properties The moisture content of the samples must be determined at laboratory conditions was determined by oven drying method at (Gürsoy and Güzel, 2010). Agricultural 130℃ for 19hours, and all weight loss was products especially those of plant origin are considered to be moisture, according to the now frequently used for a wide range of standardized procedure for moisture content activities and the economic importance of food determination by ASABE standard S352.2 materials greatly increasing with the complexity (2007). The moisture content was then calculated of new technology for storage, production, using the formula (Mohsenin, 1970). W − W handling and preservation. Evaluation in quality, Moisture content (Mc) = 2 3 x 100 distribution and marketing and their various uses W 3− W 1 depends on, and demands the knowledge of the W1 = Weight of container, g engineering properties of these materials. W2 = Weight of wet sample + container, g Kachru et al. (1994) reported that it is W3 = Weight of dry sample + container, g essential to determine the physical properties of oilseeds for proper design of equipment for Determination of the Physical Properties handling, conveying, separation, hulling, drying, Shape Determination aeration and mechanical expression of oil from The shape was determined by tracing these seeds. Desphande et al. (1993); Singh and the longitudinal and lateral cross section of the Goswani, (1996) established that moisture kernel on a cardboard and compared with the content affects the physical properties of seeds shapes listed on the charted standard, then appreciably. The determination of engineering descriptive terms was used to define the shape properties of agricultural products under static (Mohsenin, 1970). This was done for four and dynamic loading is aimed at textural replicates. measurement of unprocessed and processed food materials; the reduction of mechanical damage Size Determination to agricultural produce during postharvest Twenty (20) kernels were selected at handling, processing and storage; and the random from both samples. The three principle determination of design parameters for diameters (axial dimension); major diameter (a), harvesting and postharvest systems (Anazodo, intermediate diameter (b) and minor diameter (c) 1983). Thus, the knowledge of the engineering were measured using venier caliper and the properties of the products is important in the average was taken. design of agricultural machinery, equipment and facilities. Geometric Mean Diameter The geometric mean diameter was MATERIALS AND METHODS determined from the major (a), intermediate (b) and minor (c) diameter using the formula; The dika fruits were harvested from 1/3 different trees in Amako-Nanka village, Anambra Geometric mean diameter (Dg) = (a. b. c) State of Eastern Nigeria. The fruits were peeled with knife to reveal the seed. The seeds were sun Arithmetic Mean Diameter dried for four days to a moisture content of The arithmetic mean diameter of the 13.75% (at an average temperature of 38.160C and kernel was determined from the three principle relative humidity of 40.60 %) to remove the pulp diameter using the relationship by Mohsenin (1970): and release the kernels for easy cracking and to (a + b + c) Da = avoid breakage of the kernels. The cracking was 3 done manually with stone and hammer, after which only the unharmed ones were selected. Weight Determination The weight of the kernel was Sample Preparation determined by using digital electric weighing The unharmed kernels were divided into balance. Results were obtained for twenty two samples (A and B). Sample A was stored replicates and the average was recorded. in a polythelene film under room temperature to Surface Area Determination 183 | P a g e Orhevba, Idah, Adebayo, Nwankwo / International Journal of Engineering Research and Applications (IJERA) ISSN: 2248-9622 www.ijera.com Vol. 3, Issue 2, March -April 2013, pp.182-188 The surface area was determined by using the The static coefficient of friction for the following equation as cited by Sacilik et al., kernel
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