Comparison and modeling of adsorption isotherms of tropical vegetables: plantain (musa paradisiaca aab var. corne 1), okra (abelmoschus esculentus var. tomi) and bell pepper (Capsicum annuum var. P
Plantain (Musa Paradisiaca AAB var. Corne 1), okra (Abelmoschus Esculentus var. Tomi) and bell pepper (Capsicum Annuum var. PM17/04A) contribute to food security in developing countries such as Côte d'Ivoire. These foods, which have high moisture content, can be kept only within a few days after harvest. Processing these products by drying and changing into flour is one solution for easy handling and long-term storage. Moisture adsorption isotherm information is clearly needed for processing of plantain, okra and bell pepper flour.