@article{Ekissi_Kouame_Beugre_Kati-Coulibaly_2021, title={Effects of oven drying on the physicochemical composition of eggplant (<em>Solanum Aethiopicum L.</em>)}, volume={9}, url={https://ajouronline.com/index.php/AJAFS/article/view/6597}, DOI={10.24203/ajafs.v9i3.6597}, abstractNote={&lt;p&gt;The objective of this work is to determine the effects of oven drying on the physico-chemical composition of eggplant (&lt;em&gt;Solanum Aethiopicum L.).&lt;/em&gt; The samples were collected in the field school of the University Jean Lorougnon Guédé in Daloa. The water contents, pH, titratable acidity and vitamin C were determined at different temperatures (50 ° C, 60 ° C, 80 ° C and 90 ° C) and time. Analyzes show that the moisture (92 to 5%), pH (5.67 to 3.44) and vitamin C (1.095 to 0.508 mg EAA / 100g) contents decrease progressively as a function of the drying time and over time. as the temperature rises. However, the titratable acidity contents of eggplants increase (0.0153 to 0.229 meq / 100g) gradually with increasing temperature. Increasing temperature and time lead to a decrease in humidity, pH and vitamin C and an increase in the titratable acidity content of eggplants during drying.&lt;/p&gt; &lt;p&gt;&lt;strong&gt;Keywords: &lt;/strong&gt;Eggplant; &lt;em&gt;Solanum Aethiopicum,&lt;/em&gt; drying, vitamin C&lt;/p&gt;}, number={3}, journal={Asian Journal of Agriculture and Food Sciences}, author={Ekissi, Alice Christine and Kouame, Kan Benjamin and Beugre, Grah Avit Maxwell and Kati-Coulibaly, Séraphin}, year={2021}, month={Jun.} }