Physical Properties of Cookies Produced from Cassava – Groundnut-Corn Starch Blend- A Response Surface Analysis

Cookie bars were produced from mixtures of cassava and groundnut flours with cornstarch as binder. Box-Behnken response surface design for k=3 was used to study the effects of experimental variables for cassava flour (25-75%), groundnut flour (25-75%) and corn starch (5-15%). Effects of the experimental variables on physical properties of the cookie bars were assessed. Experimental variables had significant effect on the thickness and spread factor of the cookie bars

Functional properties of pigeon pea(Cajanus cajan) predicted using response surface methodology

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Critical Control Points in the Processing of Cassava Tuber for Ighu Production

Determination of the critical control points in the processing of cassava tuber into Ighu was carried out. The critical control points were determined according to the Codex guidelines for the application of the HACCP system by conducting hazard analysis. Hazard analysis involved proper examination of each processing step in order to know the possible source(s) of hazard, which could be biological, chemical or physical. Results showed that the critical control points in the processing of Ighu include washing (CCP2), drying (CCPI) and storage (CCPI). Use of water of high microbial quality such as rainwater resulted to a product of lesser microbial content and most of the unit operations such as washing and pre drying led to reduction in cyanide content of the product. There was no significant difference (P>0.05) in the total solids content of samples washed in rain and stream waters but there was significant difference (

Comparative Studies Of The Physicochemical Properties Of Two Local Varieties Of Sweet Potato Flours

A study was conducted to determine the physicochemical characteristics and processing properties of white and red sweet potato varieties. Blanching treatments with 0.5% hot sodium metabisulphite solution was the most effective in both varieties. Chemical analysis of the fresh red and white sweet potato varieties showed significant differences (p < 0.5%) in their protein, vitamin c, calcium, potassium and sodium contents. However, there were no significant differences between the red and white sweet potato flours in their oil and water absorption, emulsion capacities, bulk density, swelling and foaming capacities. Key words: Comparative studies, physicochemical properties, and varieties, sweet potato flours. Nigerian Food Journal Vol.22 2004: 141-14

Storage Stability of Unstabilized Predigested Soymilk Fortified with Micronutrients – A Response Surface Approach

Soymilk prepared from TGX 923-2E soybean variety previously soaked for 12 h and sprouted for 72 h was fortified with ferric ammonium citrate (Fe), calcium carbonate (Ca) and vitamin C (VC) according to Box-Wilson (1951) experimental design matrix at 5 level combinations. A central composite rotatable response surface (CCRRS) was employed to study the linear, quadratic and cross product effects of the micronutrient fortification on storage stability of some selected soymilk physico-chemical properties stored for 12 weeks. A total of 21 experimental runs were generated and the response surface data for each run was statistically regressed and analyzed for variance using Minitab computer software (version 11.21). Results obtained showed that dietary iron had linear significant (P &lt; 0.05) effect to increase visible coagulation time (VCT), colour and dietary iron content. Calcium carbonate (CaCO3) had the strongest positive linear significant (P &lt; 0.05) effects on total solids, ash, pH, viscosity, calcium content, and strongest negative significant (P &lt; 0.05) effects on visible coagulation time (VCT) of the fortified soymilk. Vitamin C had linear significant (p &lt; 0.05) effects to increase soymilk vitamin C content and VCT.Keywords: Storage stability, micronutrient fortification, predigested soymilk, complementary feeding and response surface methodolog