EFFECT OF MOISTURE CONTENT ON THE ENGINEERING PROPERTIES OF BAMBARA GROUNDNUT (VIGNA SUBTERRANEA L.)

The effect of moisture content on some engineering properties of Bambara groundnut (Vigna subterranea) seeds was investigated to support improved post-harvest processing, storage, and industrial applications. The study aimed at determining the engineering properties of Bambara groundnut which influence the efficiency of mechanized operations such as cleaning, dehulling, and storage. The physical, mechanical and thermal properties were evaluated at five moisture content which are 8.20%, 11.12%, 13.36%, 15.20% and 17.10% using standard methods. From the physical properties the range of the results obtained which are the axial dimension (length, width and thickness) which ranges from 11.63-12.29mm, 10.51-9.80mm and 10.63-11.11mm respectively, geometric mean diameter (9.83-109.75mm) which were found to increase with moisture content, coefficient of friction against different surfaces which is glass, stainless steel and galvanized steel ranges which ranges from 12.100 to 8.200, 15.000 to 15.100, 18.009 to 10.000 respectively. The mechanical properties evaluated showed the maximum compressive stress (0.574-1.172mm), compressive strain at maximum compressive stress (38.95-66.99mm), compressive load at maximum compressive stress (218.256-445.497mm) were found to increase with moisture content. The thermal properties evaluated showed the thermal conductivity (0.399- 0.365mm), thermal diffusivity (1.08-1.44mm) and specific heat capacity (0.433-0.389mm) while the temperature increased with increase in moisture content. Higher moisture content was found to improve heat transfer efficiency, although it also raised concerns about spoilage during storage if not properly managed. The results of the study provide relevant data on efficient process handling and equipment design of the Bambara seeds to engineers, designers and processors.