Investigation into the drying behaviour of Cocoyam (Colocasia esculenta (L.) Schott)

This study provides an insight into the drying behaviour and the significance of controlling process settings during cocoyam drying to balance the needs of the food processor and the final consumer. The drying temperature and slice thickness influenced the drying rate, drying time, total colour change, rehydration ratio and specific energy consumption. This study is part of a larger extensive study on value addition to nutritious traditional African crops to reduce post-harvest losses, to boost food security and to enable household nutritional diversity.