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<p>Anchote (Coccinia abyssinica (Lam.) Cogn.) is an indigenous Ethiopian tuber crop that remains underutilized despite its superior nutritional value over commonly consumed tubers such as cassava, potato, and enset. Its high moisture content (70–80%) makes it highly perishable, necessitating optimized post-harvest processing to extend shelf life and preserve nutritional quality. This study aimed to optimize thermal processing conditions for Anchote tuber flour production using Response Surface Methodology (RSM) with Box–Behnken Design (BBD). Three independent variables were investigated: slice thickness (2–6&#xa0;mm), blanching time (0–10&#xa0;min), and drying temperature (40–60&#xa0;°C). Moisture content (MC), crude protein (CP), and Vitamin C (VC) were selected as response variables. Analysis of variance confirmed that all three process parameters had significant effects (<i>p</i> &lt; 0.05) on MC, CP, and VC. The optimal conditions were slice thickness of 2&#xa0;mm, blanching time of 2.93&#xa0;min, and drying temperature of 54.26&#xa0;°C, yielding MC of 4.50%, CP of 9.15&#xa0;g/100&#xa0;g, and VC of 45.35&#xa0;mg/100&#xa0;g. Experimental validation confirmed predicted values with less than 0.3% deviation. The low drying temperature of 54&#xa0;°C effectively preserves heat-sensitive Vitamin C, providing a scientific basis for industrial-scale Anchote flour production with retained nutritional quality.</p>

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Thermal processing optimization and modeling for nutritional quality retention in anchote (Coccinia abyssinica) tuber flour

  • 期刊论文

  • 出版模式：

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  • 发表日期：

    2026年5月30日

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  • Abdisa R. Hunde,
  • Reddy Prasad D.M.,
  • Ermias A. Tesema,
  • Getachew L. Rorissa,
  • Tebelay L. Andualem,
  • Metadel K. Abera

摘要

Anchote (Coccinia abyssinica (Lam.) Cogn.) is an indigenous Ethiopian tuber crop that remains underutilized despite its superior nutritional value over commonly consumed tubers such as cassava, potato, and enset. Its high moisture content (70–80%) makes it highly perishable, necessitating optimized post-harvest processing to extend shelf life and preserve nutritional quality. This study aimed to optimize thermal processing conditions for Anchote tuber flour production using Response Surface Methodology (RSM) with Box–Behnken Design (BBD). Three independent variables were investigated: slice thickness (2–6 mm), blanching time (0–10 min), and drying temperature (40–60 °C). Moisture content (MC), crude protein (CP), and Vitamin C (VC) were selected as response variables. Analysis of variance confirmed that all three process parameters had significant effects (p < 0.05) on MC, CP, and VC. The optimal conditions were slice thickness of 2 mm, blanching time of 2.93 min, and drying temperature of 54.26 °C, yielding MC of 4.50%, CP of 9.15 g/100 g, and VC of 45.35 mg/100 g. Experimental validation confirmed predicted values with less than 0.3% deviation. The low drying temperature of 54 °C effectively preserves heat-sensitive Vitamin C, providing a scientific basis for industrial-scale Anchote flour production with retained nutritional quality.