Comparative analysis of moisture content between Guntur and Ramnadmundu chillies Capsicum Annuum using oven drying method

The purpose of this study was to ascertain the amount of moisture that was present in oven-dried forms of Novel Capsicum Annuum chilli peppers, specifically the Guntur and Ramnadmundu varieties. Methodologies and Instruments for Research: In this particular investigation, the Chilies from Ramnad Mundu were utilised in group 2, whilst the Chilies from Guntur were utilised in group 2 of the study. The experimental group was comprised of Novel Capsicum Annuum chilies, whereas the control group was comprised of Guntur and Ramnad Mundu and Guntur chilies, respectively. In order to carry out this experiment, a total of forty samples were gathered, with twenty samples being obtained from each of the groups. We used a range of temperatures (50 degrees Celsius, 60 degrees Celsius, and 70 degrees Celsius) and drying times (60, 120 & 180 min). By utilising clinical.com, we are able to evaluate the sample size with a G-power of 80 percent, an alpha of 0.05, and a confidence interval of 95 percent. The findings indicate that the water binding percentage of Ramnadmundu chilli is higher than that of Guntur chilli, coming in at 69.60 percent on the water binding scale (62.14 percent ). An incredibly significant two-tailed significance value of 0.003 (p