Effects of the Sun-drying on the Chemicals Properties of Softcane (Thaumatococcus daniellii) Arils Flour

Abstract

Thaumatin is a non-toxic, intensely sweet protein obtained from the arils of softcane (Thaumatococcus daniellii) (having about 1600 times sucrose sweetness). Drying as a method of preservation can have effects on the nutrients, anti-nutritional factors and the storability of food products. This study therefore evaluated the effects of sun-drying on the proximate composition, anti-nutritional factors and storability of softcane’s arils. The procured arils were thoroughly washed and the softcane was carefully separated from the arils. The softcane was then subjected to sun-drying over different durations (0, 2, 4, 6 and 8 days). The results obtained from this study revealed that sun-drying method has significant effects on the quality parameters of the arils.