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2.3 Moisture Content Analysis
Using this process, the moisture content of banana samples that were both organic and non-
organic was found. With this technique, water is extracted from the sample by applying heat,
which makes it possible to accurately determine the moisture content.
2.3.1 Materials
•Fresh organic and non-organic banana samples
•Analytical balance
•Oven capable of maintaining 105°C
•Desiccator
•Aluminium moisture pans
•Tongs
2.3.2 Procedure
Preparation of Samples: Using an analytical scale, fresh banana samples both organic and
non-organic were precisely weighed. Every sample's starting weight was noted.
Drying Procedure: The banana samples were put in aluminium moisture pans that had been
previously weighed. Then, these pans were placed in an oven that was preheated to 105°C.
To make sure all of the moisture was gone, the samples were placed in the oven for a whole
day.
Cooling: The moisture pans with the dried samples were taken out of the oven and left in a
desiccator for about half an hour after the 24-hour period. By taking this step, you can make
sure that the weight measurement is not affected by atmospheric moisture.
Final Weighing: Using an analytical scale, the dried materials' final weight was determined
after they had cooled. The dried sample's weight was noted.
Calculation of Moisture Content: The moisture content was calculated using the following
formula:
Moisture Content (%) = ((Initial Sample Weight - Weight of Dry Sample) / Initial Sample
Weight) × 100
Since it fully evaporates moisture, this approach is extensively used to determine the moisture
level of food goods. It correctly reflects the water content (AOAC, 2005).