Effect of Pretreatments and Drying Methods on The Physicochemical and Antioxidant Properties of Whole Eggplant (Solanum aethiopicum) Flour

Sliced eggplant was pretreated (blanching and citric acid dip), -dried (oven sun), then pulverized to flour. Physicochemical antioxidant properties were evaluated using standard methods. The results showed increases in protein, moisture, fat, ash, crude fiber, carbohydrate contents. They ranged from 7.78–8.39%, 8.90–10.14%, 4.32–5.28%, 0.77–0.91%, 10.72–13.43%, 63.35–65.77%, respectively. Citric treatment dried methods increased the minerals content for sodium (121.77–125.87 mg/100g), zinc (3.18–5.77 potassium (489.53–628.58 magnesium (68.86–75.39 mg/100g) iron (8.91–11.82 than blanched treatment. Functional of flour revealed that bulk density (0.42–0.50%,), oil absorption capacity (0.64–4.85%), wettability (1.43–4.35%,) with sun-drying method while swelling index (1.25–1.61%) water (3.85–5.61%) oven drying method. Total polyphenol (26.49–29.78 mg GAE/mL), flavonoid (22.12–11.38 QE/mL), ABTS (52.38–61.34 Mmol/100 mL), DPPH (62.78–68.48%) FRAP (58.67–65.36 Mmol/100mL) significant (p<0.05) From results, physicochemical positively affected by pre-treatments sun oven-dried