Effect of Drying Techniques on the Physicochemical Properties and Curcumin Content of Curcuma longa
DOI:
https://doi.org/10.33003/fjs-2026-1021-6289Keywords:
Turmeric, Curcumin, Drying methods, Energy value, Proximate composition, ANOVA, Curcuma longaAbstract
This study evaluates the effects of four drying techniques freezing drying hot air oven drying, food dehydrator drying and ambient (room temperature) drying on physicochemical properties, energy value and curcumin content of curcuma longa (turmeric). fresh turmeric rhizomes were sourced from Kagarko Local Government Area, Kaduna State, Nigeria. standard AOAC methods were used to determine moisture content, crude protein, crude lipid, ash content, crude fiber, carbohydrate content and curcumin content. metabolizable energy was calculated using Atwater conversion factors. one-way ANOVA with Turkey's post hoc test (p < 0.05) was applied to all parameters. results showed significant difference (p < 0.001) across all parameters. freeze drying produced the lowest energy value (313.84 kcal/100g) but the highest curmin content (12.10 mg/kg). the food dehydrator yield the highest energy value (342.21 kcal/100g) but the lowest curmin (2.87 mg/kg). all moisture values fell within the WHO limit of 13.10%. freeze drying is recommended as the superior method for preserving the bioactive quality of turmeric.
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