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

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

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Article in Scientific reports, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

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6 authors.

Abdisa R HundeCollege of Engineering and Technology Department of Chemical Engineering, Mattu University, Mattu, Ethiopia.

Reddy Prasad D MChemical and Energy Engineering Programme Area, Faculty of Engineering, Universiti Teknologi Brunei, Tungku Highway, BE1410, Gadong, Brunei. dmr.prasad@utb.edu.bn.

Ermias A TesemaCollege of Engineering and Technology Department of Chemical Engineering, Mattu University, Mattu, Ethiopia.

Getachew L RorissaCollege of Engineering and Technology Department of Chemical Engineering, Mattu University, Mattu, Ethiopia.

Tebelay L AndualemDepartment of Chemical Engineering, Institute of Technology, University of Gondar, Gondar, Ethiopia. tebelay.liknaw@uog.edu.et.

Metadel K AberaFaculty of Chemical and Food Engineering, Bahir Dar Institute of Technology, Bahir Dar University, Bahir Dar, Ethiopia.

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6 · The paper itself

Abstract

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.

Indexed as

FlourFood HandlingNutritive ValuePlant TubersAscorbic AcidHot TemperatureTemperatureAscorbic AcidAnchoteBox–behnken designResponse surface methodologyThermal processingTuber flourVitamin C

Identifiers

PMID42225767

DOI10.1038/s41598-026-55168-7

PMCPMC13457844

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LicenceCC BY-NC-ND

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