EFFECT OF MOISTURE CONTENT AND POWER INPUT ON THERMAL CONDUCTIVITY OF AFRICAN YAM BEAN (SPHENOSTYLIS STENOCARPA)

Abstract

Thermal conductivity of two African yam bean accessions (TSs 137 and TSs 138) was determined at four moisturecontent levels (4%, 8%, 12%, and 16% wet basis) and four power input (rate of heating) levels (0.900, 2.025, 3.600, and5.625 watts) to provide information for processing, storage, and utilization. The experimental design used was split plot inrandomized complete block design (RCBD). The line heat source method was used for measurement of thermal conductivity.Thermal conductivity increased with increase in moisture content for the two accessions at all power input (rate of heating)levels. For all accessions, moisture contents, and power input levels, thermal conductivity values ranged from 0.2097 to0.3065 w/m C. There was a highly significant statistical difference (p < 0.05) in the thermal conductivity values of the twoaccessions. The effect of moisture content and power input on thermal conductivity was highly significant (p < 0.05),indicating that time and temperature of exposure to heat is critical in processing and storage of African yam bean.