Effect of Fermentation on Drying Characteristics of Three Varieties of Trifoliate Yam

This study determined the effect of fermentation on drying characteristics trifoliate yam varieties (white, yellow and deep-yellow yam). Thin layer method was adopted using oven dry at constant temperature 700C with air velocity 2.35 m s-1 relative humidity 35%. The unfermented samples shoed lower values than fermented samples. Trifoliate Yam A, B C (A= Deep-Yellow, B= White, C= Yellow) were -0.729, 1.3972 0.2787, respectively. While, D, E F (D= E= F= -0.776,-0.763 1.5815, rate solely dependent magnitude constants sequel to this, larger will faster constant. Best fit equations relationship between moisture content time developed correlation coefficient (R2) higher 0.94. sample B, C, reached a ratio 0.021, 0.015, 0.014 0.016 540, 600, 480, 540 minutes, Sample had highest followed by while D lowest value time. significant slices occurred in falling period which showed that internal diffusion phenomenon is dominant controlled process.