OPTIMIZATION OF DRYING TEMPERATURE AND TIME IN FOAM-MAT DRYING ON THE KINETIC CHARACTERISTICS AND QUALITY OF INSTANT LESSER YAM (DIOSCOREA ESCULENTA)–BASIL SEED (OCIMUM BASILICUM) PORRIDGE

Abstract

Wheat import reliance drives food diversification using lesser yam (Dioscorea esculenta) and basil
seeds into functional instant porridge. This study aimed to analyze the effects of temperature (50°C
70°C) and drying time (2–6 hours) via foam-mat drying on drying kinetics and physicochemical
characteristics, while determining optimum conditions using Response Surface Methodology (RSM).
Results showed all treatments followed a falling rate period, with the Page model performing best.
Increasing temperature and time significantly reduced moisture content (R2 = 0.9904$). Only 6-hour
treatments at 60°C–70°C met the national standard (< 4%). Ash content of all samples complied with
standards (1.650%–2.475%). Rehydration time ranged between 41.27–78.65 seconds, accelerated by
a porous matrix and hydrophilic basil seed mucilage. The optimum RSM condition was achieved at
69.6°C for 6 hours (desirability 0.932), predicting an MR of 0.251, k value of 0.0322 min⁻¹, and final
moisture content of 2.041%, successfully meeting quality standards.