Univerzitet u Beogradu Poljoprivredni fakultet Institut za poljoprivrednu tehniku Naučni časopis POLJOPRIVREDNA TEHNIKA Godina XLV Broj 4, 2020. Strane: 71 – 80 University of Belgrade Faculty of Agriculture Institute of Agricultural Engineering Scientific Journal AGRICULTURAL ENGINEERING Year XLV No. 4, 2020. pp: 71 – 80 UDK: 620.9:636.084 Original scientific paper Originalni naučni rad doi:10.5937/POLJTEH2004071E EFFECT OF MOISTURE CONTENT ON THE THERMAL PROPERTIES OF HORSE-EYE BEAN SEEDS RELEVANT TO ITS PROCESSING Ide Patrick Ejike *1 , Ike Oluka 2 , Eze Paul Chukwuka 3 1,2,3 Enugu State University of Science and Technology, Faculty of Engineering, Agricultural and Bioresource Engineering Deparment, Enugu, Nigeria. Abstract: The specific heat, thermal conductivity and thermal diffusivity of the Horse-Eye bean (Mucuna sloanei) were determined as a function of moisture content using the method reported by A.O.A.C (2000). The sample varieties used were the Big Sized and the Small Sized Horse-Eye bean. The specific heat and the thermal conductivity were measured using a Bomb Calorimeter. The thermal diffusivity was calculated from the measured specific heat, thermal conductivity and bulk density of the samples. Within the moisture range of 10.5% to 16.87% (b.b), the specific heat, thermal conductivity and thermal diffusivity varied with the moisture content. Results showed that the specific heat, thermal conductivity and thermal diffusivity of the Horse-Eye bean seeds ranged from 116.76 to 203.29 kJ/kgK; 21.07 to 32.23 W/m o C; and 3.12 x 10 -7 to 9.19 x 10 -7 m 2 /s, for the Big Sized varieties, and 112.06 to 194.61 kJ/kgK; 19.85 to 24.08 W/m o C; and 3.05 x 10 -7 to 6.71 x 10 -7 m 2 /s, for the Small Sized varieties as the moisture content increases from 10.5% to 16.87%. Regression analysis were also carried out on the thermal properties of the Horse-Eye bean varieties and moisture content, and there was positive relationship between the parameters. There were significant effects of moisture content (p < 0.05) on all the parameters conducted. The findings and the data generated will create an impact in the food processing industries for Horse-Eye bean. Keyword: Specific heat, Thermal conductivity, Thermal diffusivity, Horse-Eye Bean flour. * Corresponding Author. E-mail: patrick.ejike@esut.edu.ng