Dublin Core
Title
RESPONSE SURFACE METHODOLOGY FOR STUDYING THE QUALITY CHARACTERISTICS OF COWPEA (VIGNA UNGUICULATA)‐BASED TEMPEH
Creator
George Amponsah Annor, ESTHER SAKYI‐DAWSON, Firibu K Saalia, SAMUEL SEFA‐DEDEH, Emmanuel Ohene Afoakwa, KWAKU TANO‐DEBRAH, Agnes Simpson Budu
Description
Response surface methodology was used to optimize the processing conditions in the preparation of cowpea tempeh. The independent factors studied were boiling time (varying from 5 to 30 min), incubation time (varying from 12 to 48 h) and incubation temperatures (varying from 25 to 50C), whereas the dependent factors were protein content, protein solubility, pH, titratable acidity and total color difference (using L, a* and b*). Regression models were generated and adequacy was tested with regression coefficients (R2) and the lack‐of‐fit tests. Optimum processing conditions were determined by method of superimposition. There was a strong and significant influence (P < 0.01) of the quadratic effect of the incubation time on the protein content of the cowpea tempeh, with similar significance (P < 0.01) noted in protein solubility with increasing boiling time. The optimum processing conditions …
Publisher
Blackwell Publishing Inc
Date
2010
Source
https://scholar.google.com/citations?view_op=view_citation&hl=en&user=EZuX1N8AAAAJ&pagesize=80&citation_for_view=EZuX1N8AAAAJ:_Qo2XoVZTnwC
Language
English