Optimisation of the Production Process of Mucuna flagellipes Nut into Condiments Using Response Surface Methodology

  • C. H. Kadurumba Department of Mechanical Engineering, Michael Okpara University of Agriculture, Umudike, Nigeria
  • N. C. Amaechi Department of Food Science and Technology, Abia State University Uturu, Nigeria
  • O. Okorie Department of Food Science and Technology, Abia State University Uturu, Nigeria
  • E. Udeogu Department of Food Science and Technology, Abia State University Uturu, Nigeria

Abstract

The optimal settings of the dependent and independent variables for the Mucuna flagellipsis nuts processing as condiments were determined using response surface experimental methodology (RSM). The independent variables are time and temperature while the dependent variables were based on the responses investigated in the study. The design settings of the process are boiling time (30 mins to 105mins) and temperature (80oC to 105oC). Central composite circumscribed RSM coded experimental plan was used. The result of the study showed that Mucuna flagellipes must be boiled for 58.03 minutes to obtain the best proximate and anti-nutrients responses. Also, the optimal values of the responses obtained are 0,4664, 0.2528, 0.1648, 1.7072, 854.135, 61.7713, 11.4038, 5.78661, 2.6652, 3.6692, 85.1573, 14.8445 for Alkaloid, Tannin, Saponin, L-Dopa, Hemagglutinins content, Carbohydrate, Crude protein, Ether Extract, Crude Fibre, Ash content, Dry matter content, and Moisture content respectively.


 

Published
Jun 1, 2018
How to Cite
KADURUMBA, C. H. et al. Optimisation of the Production Process of Mucuna flagellipes Nut into Condiments Using Response Surface Methodology. Arid Zone Journal of Engineering, Technology and Environment, [S.l.], v. 14, n. 2, p. 226-243, june 2018. ISSN 2545-5818. Available at: <http://azojete.com.ng/index.php/azojete/article/view/399>. Date accessed: 23 sep. 2018.
Section
Articles