Domestic energy sources in sub-Saharan Africa are still mainly comprised of firewood and
charcoal. One of the main challenges affecting the uptake of carbonized briquettes is their …

The capability of response surface methodology (RSM), artificial neural network (ANN), and
adaptive neuro‐fuzzy inference systems (ANFIS) in modeling and predicting moisture …

Abstract Anchote (Coccinia abyssinica (Lam.) Cogn.) is an indigenous underutilized but
valuable root crop solely consumed in Ethiopia. It is commonly used as occasional food …

The determination of optimum process parameters for moisture content reduction in water
yam drying using a hot air dryer was the aim of this work. Gravimetric method was used to …

This research was aimed at investigating the effect of temperature on the rate of drying
moisture and cyanide contents of cassava chips using oven drying process. Five varieties of …

This study aimed to evaluate physical and chemical properties and nutritive values of citric
acid by-product (CABP) from cassava and to compare its properties with those of cassava …

The roasting process of Gari (Gelatinized cassava mash), a shelf-stable cassava product, is
energy-intensive. Due to a lack of information on thermal characteristics and scarcity/rising …

The production of citric acid produces 70% waste product or by-product. This by-product is
produced by microbial fermentation which could be used as an alternative raw material for …

In this work, cassava chips were dried in a tunnel dryer at temperature 600C, 700C and
800C using velocity 3.0 m/s, 3.2 m/s and 3.4 m/s and load capacity of 7.5 kg/m2, 10.0 kg/m2 …

Flours were produced from cocoyam Colocasia esculentum schott (taro) using tunnel dryer
with different drying temperature of 50, 55, 60, 65, 70, 75, 80 and 850C. The proximate …