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Asian Journal of Agricultural Research
  Year: 2017 | Volume: 11 | Issue: 3 | Page No.: 57-65
DOI: 10.3923/ajar.2017.57.65
 
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Optimization of Color and Thermal Properties of Sweet Cassava (Manihot esculenta Crantz Var. UVLNR 0005) Flour Using Response Surface Methodology

Adewale Olusegun Omolola , Patrick Francis Kapila , Tonna Ashim Anyasi , Afam Israel Obiefuna Jideani and Godwin Ainamensa Mchau

Abstract:
Background and Objective: Cassava is an essential foodstuff in the tropical regions of the world. It is high in calories and also a very good source of revenue for many countries. Present study focused on optimizing quality of cassava (UVLNR 0005) flour in terms of color and thermal qualities. Materials and Methods: A central composite rotatable drying experiments comprising of two factors: drying temperature (60-70°C) and drying time (15-20 h) was designed using Stat-Ease design expert software. The software was also used to carry out one-way analysis of variance (p<0.05), regression analysis, optimization of color and thermal properties and obtain contour plots for interactions between the drying conditions, color and thermal properties. Results: Results indicated that the drying conditions used in this study had no significant effect on color and thermal properties of cassava (UVLNR 0005) flour. The range of L* (lightness/darkness), a* (redness/greenness), b* (yellowness/blueness), hue, chroma and WI (whiteness index) were 87.67-93.57, -0.27-1.1, 8.4-11.83, 84.87-91.5, 8.4-11.87 and 82.88-89.42, respectively. The onset, peak, conclusion temperatures and enthalpy of gelatinization ranged between 93.68-114.21, 100.35-118.49, 108.73-123.51 and 3.74-11.54°C, respectively. Mathematical models obtained for the prediction of color and thermal properties at different drying temperatures and time were characterized with insignificant (p>0.05) lack of fit test and high regression values. Drying conditions of 65.34°C drying temperature, 16.48 h drying time were found optimum for product quality at a desirability of 0.78. Conclusion: It was concluded that use of the optimum drying conditions obtained in this study for drying cassava chips can help preserve the color and thermal qualities of cassava flour.
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How to cite this article:

Adewale Olusegun Omolola, Patrick Francis Kapila, Tonna Ashim Anyasi, Afam Israel Obiefuna Jideani and Godwin Ainamensa Mchau, 2017. Optimization of Color and Thermal Properties of Sweet Cassava (Manihot esculenta Crantz Var. UVLNR 0005) Flour Using Response Surface Methodology. Asian Journal of Agricultural Research, 11: 57-65.

DOI: 10.3923/ajar.2017.57.65

URL: https://scialert.net/abstract/?doi=ajar.2017.57.65

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