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Response Surface Methodology (RSM) was used to obtain the predicted values of the apparent viscosity of ‘achi’ flours from different toasting time. The processing variables were processing time (pt), salt concentration (sc), palm oil concentration (poc). The data generated from the experiment was analyzed by regression analysis. Linear and quadratic effects of processing time and palm oil concentration were significant (p<0.05). Salt concentration had no linear or quadratic effect (p>0.05) on apparent viscosity of ‘achi’ flour. The Coefficient of determinations (R2) for the fit was 0.816 (82%). This high R2 value showed that the model developed for the response variables appeared adequate for predictive purposes. The experimental and predictive values were closely related showing that the model correctly predicted the response variables.
