Effect of hot air drying on the protein content of Nostoc Sphaericum (#839)
Read ArticleDate of Conference
July 17-19, 2024
Published In
"Sustainable Engineering for a Diverse, Equitable, and Inclusive Future at the Service of Education, Research, and Industry for a Society 5.0."
Location of Conference
Costa Rica
Authors
Rodriguez Yupanqui, Christian Joel
Castillo Leon, Luis Anthony Steban
Pelaez Alfaro, Johan Lenis
Silva-Chuquipoma, Diego Honorato
Boñón Silva, Cesia Elizabeth
Abstract
This study aimed to evaluate the effects of hot air drying on the protein content of dehydrated Nostoc sphaericum. A population of 5 kg of Nostoc was used, divided into two treatments: Treatment 1 (T1) with 2 kg dried at 70 °C for 8 hours, and Treatment 2 (T2) with 3 kg dried at 90 °C for 5 hours. After the drying process, the dehydrated samples were analyzed to determine their protein content using the Kjeldahl method. The results showed that T2 achieved a higher protein content (34.15%) compared to T1 (30.75%). However, a t-student t-test with a 95% significance level revealed that these differences were not statistically significant (p-value of 0.328). In conclusion, hot air drying is an effective method for dehydrating Nostoc, maintaining protein integrity despite differences in drying conditions, suggesting its viability for future applications in the food and pharmaceutical industries.