Evaluating the Effects of Drying Temperatures on the Nutritional and Bioactive Quality of Ackee Aril Apples.

This study examines the effects of varying drying temperatures on the bioactive and nutritional characteristics of ackee aril apples (Blighia sapida), The study showed how drying temperatures affect ackee aril apples’ nutritional and bioactive qualities, emphasizing the fruit's potential as a useful dietary ingredient with both financial and health advantages. The harvested fresh ackee aril apples were cleaned, dried in an oven at different temperatures (40°C, 50°C, 60°C, 65°C, and 70°C), and then dried under the sun. Proximate techniques to examined nutritional qualities such as moisture, fat, protein, ash, fiber, and carbohydrate content. Vitamin C, flavonoid content, and total phenolic content were among the ascertained bioactive quality characteristics. The lowest moisture content of 2.997% was reached at 70°C which is safer for storage. Higher drying temperatures resulted in a lower moisture content and a faster reduction in moisture. Significant differences in nutritional components were found during drying, including a rise in crude fiber and protein content and a decrease in ash content. To evaluate the energy potential, metabolic energy was computed as the drying temperature rose and the amount of carbohydrates increased. Dried ackee aril apples may have potential as a nutraceutical because bioactive quality parameters like flavonoids, total phenolic content, and vitamin C rise with drying temperature. The findings highlight the value of drying as a preservation method to increase this perishable fruit's shelf life. [ABSTRACT FROM AUTHOR]