This work provides information on the influence of drying method on the antioxidant and organoleptic properties of Curcuma longa, known as turmeric, Indian saffron, yellow ginger. The study is carried out on rhizome, peeled and unpeeled, dried directly in the sun and indirectly in a dryer box. The antioxidant activity is measured by the DPPH method. The hedonic test is implemented to evaluate the appreciation of sensory characteristics. A rating scale ranging from 0 to 9 is used to assess separately the taste, color, smell. A ranking order is given by each tasting judge.

The peeled rhizome dries after 27 hours of exposure to the open air and 24 hours in the dryer box ; the samples’ final water contents are respectively 8.7% and 8.5%. The unpeeled rhizome dries after 30 hours of exposure to the open air and in the dryer; their respective water contents are 9% and 11%. In both methods, turmeric loses almost half of its weight.