TY - JOUR AU - Ekissi, Alice Christine AU - Kouame, Kan Benjamin AU - Beugre, Grah Avit Maxwell AU - Kati-Coulibaly, Séraphin PY - 2021/06/30 Y2 - 2024/03/28 TI - Effects of oven drying on the physicochemical composition of eggplant (Solanum Aethiopicum L.) JF - Asian Journal of Agriculture and Food Sciences JA - AJAFS VL - 9 IS - 3 SE - Articles DO - 10.24203/ajafs.v9i3.6597 UR - https://ajouronline.com/index.php/AJAFS/article/view/6597 SP - AB - <p>The objective of this work is to determine the effects of oven drying on the physico-chemical composition of eggplant (<em>Solanum Aethiopicum L.).</em> 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.</p><p><strong>Keywords: </strong>Eggplant; <em>Solanum Aethiopicum,</em> drying, vitamin C</p> ER -