Comparative analysis of the protein content in avocado fruit (Lauraceae) with tray drying and hot air oven method

• Main Authors: Shambhavi, V. P., Shankar, V. Siva
• Format: Conference Proceeding
• Language: English
• Subjects: Drying ovens; Flavors; High temperature air; Proteins; Samples; Statistical significance
• ISSN: 0094-243X; 1551-7616
• DOI: 10.1063/5.0232771

A comparison of the drying methods of the tray and the hot air oven for avocado fruit (Lauraceae) in terms of the amount of protein present (g/100 g) is the objective of this study. Materials and Methods of Procedure: When we were analysing fresh avocado samples, we utilised the oven-dry method at 40 degrees Celsius for three hours, the tray-dry method at fifty degrees Celsius for five hours, and the microwave-dry method at sixty degrees Celsius for seven hours. Twenty samples were taken from each of the groups, bringing the total number of samples obtained to forty. Through the utilisation of Lowry’s methodology, we were able to ascertain the amount of protein (g/100 g) that was present in the dried avocado samples. At a level of confidence of 80 percent, a level of confidence of 95 percent, and an alpha of 0.05, the g-power is utilised in the process of selecting the sample size. Results: As a result of the comparison between the revolutionary tray dryer (2.45 g/100 g) and oven drying (2.46 g/100 g) of avocado (T7=60 °C for three hours), the data regarding the protein content indicate that the later method produced the best values. A statistically significant difference was observed between the oven drying approach and the revolutionary tray drying technique, as evidenced by the two-tailed significant values. This difference was found to be statistically significant at the level of p=0.003 (p