Optimization of the canning parameters of bambara groundnuts (Voandzei subterranea) using response surface methodology

Optimization of the canning parameters of bambara groundnuts (Voandzei subterranea) using response surface methodology

Emmanuel Ohene Afoakwa, Alan Bullock Merson

Response surface methodology was used to study the optimal pre-processing conditions that would yield the best quality canned product from bambara groundnuts. Pre-canning parameters such as blanching time, soaking time and sodium hexametaphosphate [(NaPO3) 6] salt concentration were used as the independent variables for a Central Composite Rotatable Design (CCRD) for the canning of the bambara groundnuts and the quality characteristics (moisture content, drained weight, leached solids and seed hardness) of the canned products. Regression models were generated and their adequacy used to predict the optimum response values using blanching time of 2-12 min, soaking time 0-24 h and salt concentration [(NaPO3) 6] of 0-1%. The optimal conditions were determined using regression models. The results revealed that soaking time, blanching time and salt concentration all significantly (p< 0.05) influenced most of the quality indices of the canned products. Soaking and blanching caused significant reductions in the hardness of the seeds with consequential increases in the moisture content, drained weight and leached solids. The presence of the sodium salt influenced the hardness of the seeds. Increasing salt concentration increased the drained weight and seed hardness but decreased the splitting of the products. The optimal conditions required to achieve the optimum moisture content, pH level and other quality indices studied on the canned bambara groundnuts were blanching time of 5 mins, soaking time of 12 hours and [(NaPO3) 6] salt concentration of 0.5%.

2006

https://scholar.google.com/citations?view_op=view_citation&hl=en&user=EZuX1N8AAAAJ&cstart=200&pagesize=100&citation_for_view=EZuX1N8AAAAJ:NhqRSupF_l8C

English