Tag Archives: sundrying

Ugandan Study Of The Effect of Drying on Nutritional Content of Vegetables

This study in the African Journal of Nutrition, Agriculture and Development (AJFAND), clearly shows, as would be expected, the loss in Vitamin A and C was the highest, while the crude protein content measured by a Kjeldahl method fell more than the minerals and fibre which one would not expect to be directly effected by drying.


from: AJFAND
(click image for full story online)

I would have liked to have seen a bit more on the heat sensitive components of the three Amaranthus varieties used as feed and some mass balances to compare the degree of drying with the nutrient changes.

It is also interesting to note that AJFAND is a free online journal and that is edited by Professor Ruth Oniang’o. A few of the other articles that caught my eye were.

  • Use of dried kapenta (Limnothrissa miodon and Stolothrissa tanganicae) and other products based on wholde fish for complementing maize-based diets.
    Anna Haug et al.



Preserving Green Leafy Vegetables and Fruits – CTA Practical Guide Series, No. 8

Another of CTA’s series of pamphlets on processing.



from: ANANCY
(click image for full story online)


These pamphlets are broad but short (normally 6 to 8 pages) and give a background about the topic, identifies the things to ask, describes processes, gives trouble shooting information and gives contacts from where further information can be sourced.
In this particular case it describes cooling in the double pot evaporative cooler and sun drying.