EFFECTS OF DRYING METHODS ON NUTRIENT CONTENTS OF PUMPKIN AND CARROT

Drying is one of the most common preservation methods used to extend the shelf life of fruits and vegetables; however, it may significantly affect their nutritional quality. This study investigated the effects of different drying methods on the nutrient contents of pumpkin (Cucurbita moschata) and carrot (Daucus carota). Fresh pumpkin and carrot samples were obtained from Katsina Central Market, washed, sliced uniformly, blanched, and subjected to three drying methods: sun drying, air (shade) drying, and oven drying. Fresh samples served as control. The dried samples were milled into powder and analyzed for proximate composition, including moisture content, crude protein, crude fat, crude fiber, ash, and carbohydrate, using standard analytical procedures. The results showed that drying methods significantly influenced the nutrient composition of both pumpkin and carrot. Oven drying resulted in the lowest moisture content and better retention of most nutrients compared to sun and air drying, while sun drying caused greater nutrient losses, particularly in heat- and light-sensitive components. Air drying showed moderate nutrient retention but required a longer drying period. Overall, oven drying was found to be the most effective method for preserving the nutritional quality of pumpkin and carrot. The study concludes that appropriate drying methods can enhance nutrient retention and shelf life of these vegetables, thereby reducing post-harvest losses. It is recommended that food processors and farmers adopt oven or controlled drying methods to improve the nutritional value and storage stability of dried pumpkin and carrot products.