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Drying tests for ripe and green banana ( M u m cv. Giant Cavendish AAA) slices and for a foam made from ripe banana puree were performed in a household microwave oven and in a laboratory forced draft warm air oven. Weight change of the banana slices as a function of time in both ovens, and temperature and relative humidity (RH) of air leaving the microwave oven were recorded. Drying rates were calculated and the data fitted to a variable diffusion model. Drying time in the microwave oven was seventeen to twenty times less than in the forced draft oven. The drying energy efficiency in the microwave oven was about 30%.

The relative activities of ten commercially available proteolytic enzymes were tested on cottonseed cake. Two microbial proteases and bromelin were most active. The activity of the two microbial proteases was then evaluated at different pH, temperature, enzyme, and substrate concentration values. One enzyme showed inactivation by substrate and both showed inactivation by gossypol. Between 40 to 60% protein solubilization was obtained under optimal experimental conditions. Y | The processing of oleagineous seeds results in two major

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