Optimization of the nutritional quality characteristics of cowpea-fortified nixtamalized maize using computer-generated response surface models

Optimization of the nutritional quality characteristics of cowpea-fortified nixtamalized maize using computer-generated response surface models

Emmanuel Ohene Afoakwa, Samuel Sefa-Dedeh, Beatrice Cornelius

n order to determine the ideal pre-processing conditions that would result in the highest quality canned product from the recently produced cowpea variety, seeds of the cowpea (IT87D195Y) were canned. For a Central Composite Rotatable Design, the independent variables were the time spent blanching, the amount of time spent soaking, and the amount of sodium hexametaphosphate [(NaPO3)6] salt used (CCRD). When canning cowpeas, the pre-processing parameters from the CCRD were applied, and response surface approach was used to analyze the quality traits (seed hardness, moisture content, pH of the drained liquid, weight, splitting of the seeds, and leached particles) of the canned goods. Response surface curves were plotted using regression models created through regression analysis. suitability of the model equation for prediction

2002

https://scholar.google.com/citations?view_op=view_citation&hl=en&user=EZuX1N8AAAAJ&cstart=100&pagesize=100&citation_for_view=EZuX1N8AAAAJ:QIV2ME_5wuYC

English