OPTIMIZATION OF LYE PEELING OF BREADFRUIT (Artocarpus comminis Frost) USING RESPONSE SURFACE METHODOLOGY

Breadfruit (Artocarpus communis  Frost) is an important food crop in many tropical developing coun-        tries. Conventional peeling, done manually using knives is wasteful and unsuitable for industrial scale        operation. Optimum condition for the peeling of breadfruit by immersion in hot lye (NaOH) solution was        determined using Response Surface methodology (RSM) for pre-determined three levels of Peeling        Efficiency Index   (PEI). Some   breadfruit   was   peeled   manually   and   some   with   hot lye   solution.   The        effects of lye–concentration (0.5-2.0%), immersion temperature (70-90°C) and immersion time (2.5-        10min.) on PEI (removal of 6-11% of peel) with subsequent soft and abrasive washing of the peeled        crop obtained from 14 experimental points and three replication were analyzed with design expert and        statistical analysis system software. Complete lye–peeling (removal of 6% of the fruit ) was achieved                                                                                                   2        at   1.6%,   80°C   and   5min   respectively   which   were   within   the   critical   optimization   range   (R =52%,        CV=75.9%) generated by the RSM.&nbsp

OPTIMISATION OF LYE-PEELING OF CASSAVA (Manihot esculenta Crantz) USING RESPONSE SURFACE METHODOLOGY

Cassava (Manihot esculenta Crantz) is an important root crop in many tropical developing countries. Conventional peeling, done manually using knives is wasteful and unsuitable for industrial scale operation. Optimum condition for the peeling of cassava by immersion in hot lye (NaOH) solution was determined using Response Surface Methodology (RSM) for pre-determined three levels of Peeling Efficiency Index (PEI). Some cassava was peeled manually and some with hot lye solution. The effects of lye–concentration (4-12%), immersion temperature (75-100°C) and immersion time (2.5-10min.) on PEI (removal of 11-15% of root) obtained from 23 experimental points and three replication were analyzed with design expert and statistical analysis system software. Complete lye–peeling (removal of 11% of the root) was achieved at 9.7%, 86°C and 5min respectively which were within the critical optimization range (R2=43%, CV=44% and root mean square error 0.3935) generated by the RSM

Supplementation Of Biscuit Using Rice Bran And Soybean Flour

The cost of animal protein is increasing every day, thus making it unavailable for most people in developing countries. This unavailability has resulted into looking for other alternatives protein sources. Gradual shift away from fiber in diets calls for development of recipes, formulae and products that would restore the levels of dietary fiber. Snack foods such as biscuits and crackers offer several important advantages including; wide consumption, relatively long shelf life, good eating quality, highly palatable and acceptable in most countries. These characteristics make protein rich biscuits attractive for the research work. Wheat, soybean and rice bran flour blends were used for the formulation of biscuits in these ratios; (100% wheat flour), (70% wheat, 20% soybean, 10% rice bran flours), (50% wheat, 30% soybean, 20% rice bran flours), (30% wheat, 40% soybean, 30% rice bran flours), (10% wheat, 50% soybean, 40% rice bran flours). Width, thickness, spread ratio, sensory attributes (colour, texture, taste, odour and general acceptance), and proximate compositions (protein, fiber content, fat, ash and moisture content) of the formulations were analysed using AOAC standard methods. Widths of the biscuit samples ranged between 36.75 - 43.3 mm. Increase in width were noticed with increase in level of substitution. Similar trend was recorded on spread ratio. However, biscuit thickness decreased with increase in level of substitution. At p ≤ 0.05, most preferred composite sample (wheat 70%, soybean 20%, rice bran 10%) showed no significance difference with control (100% wheat) in general preference of sensory ratings. Sample E (10 % wheat, 50% soybean, 40 % rice bran) was the least generally preferred sample. Proximate compositions of best-rated composite flour biscuit were protein (16.28 ± 0.41%), fiber (1.90 ± 0.17%), fat (12.13 ± 0.67%) and moisture (4.37 ± 0.18%). It is possible to produce biscuit from composite of wheat, full fat soybean and stabilized rice bran from parboiled rice flours. Adoption of this technology of biscuit manufacture will result in production of better protein and fiber enriched biscuit to the ever-increasing number of consumers