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Modelling Moisture-Dependent Effect on the Dimensional and Flowability Properties of Yellow and Brown Tigernut

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  • Emurigho, Tega Anthony

    (Department of Food Science and Technology, Federal Polytechnic Nekede, Owerri, Imo State, Nigeria)

  • Davidson, Amarachi Michelle

    (Department of Food Science and Technology, Federal Polytechnic Nekede, Owerri, Imo State, Nigeria)

  • Ojeh, Grace Okechukwu

    (Department of Food Science and Technology, Federal Polytechnic Nekede, Owerri, Imo State, Nigeria)

  • Onyeocha, Veronica Ogechi

    (Department of Chemistry, Federal University of Technology, Owerri, Imo State, Nigeria)

Abstract

This study examines the moisture-dependent dimensional and flowability characteristics of yellow and brown tigernut (Cyperus esculentus) over a moisture content range of 15.45% to 36.20% (dry basis). The results indicate significant differences (p

Suggested Citation

  • Emurigho, Tega Anthony & Davidson, Amarachi Michelle & Ojeh, Grace Okechukwu & Onyeocha, Veronica Ogechi, 2025. "Modelling Moisture-Dependent Effect on the Dimensional and Flowability Properties of Yellow and Brown Tigernut," International Journal of Research and Innovation in Applied Science, International Journal of Research and Innovation in Applied Science (IJRIAS), vol. 10(6), pages 631-639, June.
  • Handle: RePEc:bjf:journl:v:10:y:2025:i:6:p:631-639
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