Moisture Adsorption Studies on Soy - Mumu Supplemented with Moringa Leaf Powder

Igbabul Bibiana Dooshima; Shar Faustina Mbanengen; Ikya Julius; Amove Julius

doi:doi:10.11648/j.abb.20160406.11

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Moisture Adsorption Studies on Soy - Mumu Supplemented with Moringa Leaf Powder

Igbabul Bibiana Dooshima, Shar Faustina Mbanengen, Ikya Julius, Amove Julius

Published in Advances in Bioscience and Bioengineering (Volume 4, Issue 6)

Received: 27 September 2016 Accepted: 1 November 2016 Published: 23 November 2016

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Abstract

Moisture adsorption Studies was carried out on Soy-mumu, a Nigerian cereal-based food product supplemented with 0, 10, 15 and 20% Moringa leaf powder at four different temperatures(20°C, 30°C, 40°C and 50°C) using the standard static gravimetric method. The different blends of Soy-mumu products were subjected to water activities of 0.1 – 0.957 for each of the four temperatures (20°C, 30°C, 40°C and 50°C) and data obtained were analysed using Oswin, Henderson and GAB models while thermodynamics of moisture transfer were estimated using Clausius-Clapeyron and kinetic compensation equations. The moisture adsorption isotherms were sigmoid in shape (type II). The equilibrium moisture content (EMC) of the Soy-mumu products increased with increase in water activity at constant temperature and were lower as the temperature increased at constant water activity. The sorptive capacity of Soy-mumu products increased with increasing levels of Moringa leaf powder supplementation and exhibited higher isotherms. Using the percent root mean square of error (% RMS), Oswin model gave the best fit for describing the adsorption isotherms of the Soy-mumu products while GAB and Henderson models fitted poorly (<10% RMS). Monolayer moisture content (Mo) and surface area (So) of adsorption decreased with increase in temperature. The GAB monolayer moisture contents were higher than BET monolayer moisture contents. The isosteric heat of sorption generally decreased as the moisture content increased. The maximum isosteric heat (ΔHst) was 14.1928; 14.19288; 37.0272 and 57.9120kj/mol for samples that were supplemented with 0, 10, 15 and 20% Moringa leaf powder respectively. The enthalpy-entropy compensation theory is suitable for describing the moisture adsorption phenomenon of the Soy-Mumu products.

Published in	Advances in Bioscience and Bioengineering (Volume 4, Issue 6)
DOI	10.11648/j.abb.20160406.11
Page(s)	67-73
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2016. Published by Science Publishing Group

Keywords

Soy-Mumu, Moisture Adsorption, Moringa Leaf Powder

References

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Igbabul Bibiana Dooshima, Shar Faustina Mbanengen, Ikya Julius, Amove Julius. (2016). Moisture Adsorption Studies on Soy - Mumu Supplemented with Moringa Leaf Powder. Advances in Bioscience and Bioengineering, 4(6), 67-73. https://doi.org/10.11648/j.abb.20160406.11

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ACS Style

Igbabul Bibiana Dooshima; Shar Faustina Mbanengen; Ikya Julius; Amove Julius. Moisture Adsorption Studies on Soy - Mumu Supplemented with Moringa Leaf Powder. Adv. BioSci. Bioeng. 2016, 4(6), 67-73. doi: 10.11648/j.abb.20160406.11

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AMA Style

Igbabul Bibiana Dooshima, Shar Faustina Mbanengen, Ikya Julius, Amove Julius. Moisture Adsorption Studies on Soy - Mumu Supplemented with Moringa Leaf Powder. Adv BioSci Bioeng. 2016;4(6):67-73. doi: 10.11648/j.abb.20160406.11

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@article{10.11648/j.abb.20160406.11,
  author = {Igbabul Bibiana Dooshima and Shar Faustina Mbanengen and Ikya Julius and Amove Julius},
  title = {Moisture Adsorption Studies on Soy - Mumu Supplemented with Moringa Leaf Powder},
  journal = {Advances in Bioscience and Bioengineering},
  volume = {4},
  number = {6},
  pages = {67-73},
  doi = {10.11648/j.abb.20160406.11},
  url = {https://doi.org/10.11648/j.abb.20160406.11},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.abb.20160406.11},
  abstract = {Moisture adsorption Studies was carried out on Soy-mumu, a Nigerian cereal-based food product supplemented with 0, 10, 15 and 20% Moringa leaf powder at four different temperatures(20°C, 30°C, 40°C and 50°C) using the standard static gravimetric method. The different blends of Soy-mumu products were subjected to water activities of 0.1 – 0.957 for each of the four temperatures (20°C, 30°C, 40°C and 50°C) and data obtained were analysed using Oswin, Henderson and GAB models while thermodynamics of moisture transfer were estimated using Clausius-Clapeyron and kinetic compensation equations. The moisture adsorption isotherms were sigmoid in shape (type II). The equilibrium moisture content (EMC) of the Soy-mumu products increased with increase in water activity at constant temperature and were lower as the temperature increased at constant water activity. The sorptive capacity of Soy-mumu products increased with increasing levels of Moringa leaf powder supplementation and exhibited higher isotherms. Using the percent root mean square of error (% RMS), Oswin model gave the best fit for describing the adsorption isotherms of the Soy-mumu products while GAB and Henderson models fitted poorly (<10% RMS). Monolayer moisture content (Mo) and surface area (So) of adsorption decreased with increase in temperature. The GAB monolayer moisture contents were higher than BET monolayer moisture contents. The isosteric heat of sorption generally decreased as the moisture content increased. The maximum isosteric heat (ΔHst) was 14.1928; 14.19288; 37.0272 and 57.9120kj/mol for samples that were supplemented with 0, 10, 15 and 20% Moringa leaf powder respectively. The enthalpy-entropy compensation theory is suitable for describing the moisture adsorption phenomenon of the Soy-Mumu products.},
 year = {2016}
}

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TY  - JOUR
T1  - Moisture Adsorption Studies on Soy - Mumu Supplemented with Moringa Leaf Powder
AU  - Igbabul Bibiana Dooshima
AU  - Shar Faustina Mbanengen
AU  - Ikya Julius
AU  - Amove Julius
Y1  - 2016/11/23
PY  - 2016
N1  - https://doi.org/10.11648/j.abb.20160406.11
DO  - 10.11648/j.abb.20160406.11
T2  - Advances in Bioscience and Bioengineering
JF  - Advances in Bioscience and Bioengineering
JO  - Advances in Bioscience and Bioengineering
SP  - 67
EP  - 73
PB  - Science Publishing Group
SN  - 2330-4162
UR  - https://doi.org/10.11648/j.abb.20160406.11
AB  - Moisture adsorption Studies was carried out on Soy-mumu, a Nigerian cereal-based food product supplemented with 0, 10, 15 and 20% Moringa leaf powder at four different temperatures(20°C, 30°C, 40°C and 50°C) using the standard static gravimetric method. The different blends of Soy-mumu products were subjected to water activities of 0.1 – 0.957 for each of the four temperatures (20°C, 30°C, 40°C and 50°C) and data obtained were analysed using Oswin, Henderson and GAB models while thermodynamics of moisture transfer were estimated using Clausius-Clapeyron and kinetic compensation equations. The moisture adsorption isotherms were sigmoid in shape (type II). The equilibrium moisture content (EMC) of the Soy-mumu products increased with increase in water activity at constant temperature and were lower as the temperature increased at constant water activity. The sorptive capacity of Soy-mumu products increased with increasing levels of Moringa leaf powder supplementation and exhibited higher isotherms. Using the percent root mean square of error (% RMS), Oswin model gave the best fit for describing the adsorption isotherms of the Soy-mumu products while GAB and Henderson models fitted poorly (<10% RMS). Monolayer moisture content (Mo) and surface area (So) of adsorption decreased with increase in temperature. The GAB monolayer moisture contents were higher than BET monolayer moisture contents. The isosteric heat of sorption generally decreased as the moisture content increased. The maximum isosteric heat (ΔHst) was 14.1928; 14.19288; 37.0272 and 57.9120kj/mol for samples that were supplemented with 0, 10, 15 and 20% Moringa leaf powder respectively. The enthalpy-entropy compensation theory is suitable for describing the moisture adsorption phenomenon of the Soy-Mumu products.
VL  - 4
IS  - 6
ER  -

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Author Information

Igbabul Bibiana Dooshima

Department of Food Science and Technology, University of Agriculture, Makurdi, Nigeria
Shar Faustina Mbanengen

Department of Food Science and Technology, University of Agriculture, Makurdi, Nigeria
Ikya Julius

Department of Food Science and Technology, University of Agriculture, Makurdi, Nigeria
Amove Julius

Department of Food Science and Technology, University of Agriculture, Makurdi, Nigeria

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APA Style

Igbabul Bibiana Dooshima, Shar Faustina Mbanengen, Ikya Julius, Amove Julius. (2016). Moisture Adsorption Studies on Soy - Mumu Supplemented with Moringa Leaf Powder. Advances in Bioscience and Bioengineering, 4(6), 67-73. https://doi.org/10.11648/j.abb.20160406.11

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ACS Style

Igbabul Bibiana Dooshima; Shar Faustina Mbanengen; Ikya Julius; Amove Julius. Moisture Adsorption Studies on Soy - Mumu Supplemented with Moringa Leaf Powder. Adv. BioSci. Bioeng. 2016, 4(6), 67-73. doi: 10.11648/j.abb.20160406.11

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AMA Style

Igbabul Bibiana Dooshima, Shar Faustina Mbanengen, Ikya Julius, Amove Julius. Moisture Adsorption Studies on Soy - Mumu Supplemented with Moringa Leaf Powder. Adv BioSci Bioeng. 2016;4(6):67-73. doi: 10.11648/j.abb.20160406.11

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@article{10.11648/j.abb.20160406.11,
  author = {Igbabul Bibiana Dooshima and Shar Faustina Mbanengen and Ikya Julius and Amove Julius},
  title = {Moisture Adsorption Studies on Soy - Mumu Supplemented with Moringa Leaf Powder},
  journal = {Advances in Bioscience and Bioengineering},
  volume = {4},
  number = {6},
  pages = {67-73},
  doi = {10.11648/j.abb.20160406.11},
  url = {https://doi.org/10.11648/j.abb.20160406.11},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.abb.20160406.11},
  abstract = {Moisture adsorption Studies was carried out on Soy-mumu, a Nigerian cereal-based food product supplemented with 0, 10, 15 and 20% Moringa leaf powder at four different temperatures(20°C, 30°C, 40°C and 50°C) using the standard static gravimetric method. The different blends of Soy-mumu products were subjected to water activities of 0.1 – 0.957 for each of the four temperatures (20°C, 30°C, 40°C and 50°C) and data obtained were analysed using Oswin, Henderson and GAB models while thermodynamics of moisture transfer were estimated using Clausius-Clapeyron and kinetic compensation equations. The moisture adsorption isotherms were sigmoid in shape (type II). The equilibrium moisture content (EMC) of the Soy-mumu products increased with increase in water activity at constant temperature and were lower as the temperature increased at constant water activity. The sorptive capacity of Soy-mumu products increased with increasing levels of Moringa leaf powder supplementation and exhibited higher isotherms. Using the percent root mean square of error (% RMS), Oswin model gave the best fit for describing the adsorption isotherms of the Soy-mumu products while GAB and Henderson models fitted poorly (<10% RMS). Monolayer moisture content (Mo) and surface area (So) of adsorption decreased with increase in temperature. The GAB monolayer moisture contents were higher than BET monolayer moisture contents. The isosteric heat of sorption generally decreased as the moisture content increased. The maximum isosteric heat (ΔHst) was 14.1928; 14.19288; 37.0272 and 57.9120kj/mol for samples that were supplemented with 0, 10, 15 and 20% Moringa leaf powder respectively. The enthalpy-entropy compensation theory is suitable for describing the moisture adsorption phenomenon of the Soy-Mumu products.},
 year = {2016}
}

Copy | Download

TY  - JOUR
T1  - Moisture Adsorption Studies on Soy - Mumu Supplemented with Moringa Leaf Powder
AU  - Igbabul Bibiana Dooshima
AU  - Shar Faustina Mbanengen
AU  - Ikya Julius
AU  - Amove Julius
Y1  - 2016/11/23
PY  - 2016
N1  - https://doi.org/10.11648/j.abb.20160406.11
DO  - 10.11648/j.abb.20160406.11
T2  - Advances in Bioscience and Bioengineering
JF  - Advances in Bioscience and Bioengineering
JO  - Advances in Bioscience and Bioengineering
SP  - 67
EP  - 73
PB  - Science Publishing Group
SN  - 2330-4162
UR  - https://doi.org/10.11648/j.abb.20160406.11
AB  - Moisture adsorption Studies was carried out on Soy-mumu, a Nigerian cereal-based food product supplemented with 0, 10, 15 and 20% Moringa leaf powder at four different temperatures(20°C, 30°C, 40°C and 50°C) using the standard static gravimetric method. The different blends of Soy-mumu products were subjected to water activities of 0.1 – 0.957 for each of the four temperatures (20°C, 30°C, 40°C and 50°C) and data obtained were analysed using Oswin, Henderson and GAB models while thermodynamics of moisture transfer were estimated using Clausius-Clapeyron and kinetic compensation equations. The moisture adsorption isotherms were sigmoid in shape (type II). The equilibrium moisture content (EMC) of the Soy-mumu products increased with increase in water activity at constant temperature and were lower as the temperature increased at constant water activity. The sorptive capacity of Soy-mumu products increased with increasing levels of Moringa leaf powder supplementation and exhibited higher isotherms. Using the percent root mean square of error (% RMS), Oswin model gave the best fit for describing the adsorption isotherms of the Soy-mumu products while GAB and Henderson models fitted poorly (<10% RMS). Monolayer moisture content (Mo) and surface area (So) of adsorption decreased with increase in temperature. The GAB monolayer moisture contents were higher than BET monolayer moisture contents. The isosteric heat of sorption generally decreased as the moisture content increased. The maximum isosteric heat (ΔHst) was 14.1928; 14.19288; 37.0272 and 57.9120kj/mol for samples that were supplemented with 0, 10, 15 and 20% Moringa leaf powder respectively. The enthalpy-entropy compensation theory is suitable for describing the moisture adsorption phenomenon of the Soy-Mumu products.
VL  - 4
IS  - 6
ER  -

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