4. CONCLUSION
The use of response surface methodology was successful in optimizing
cassava fermentation for the production of “pupuru” flour. The optimum
fermentation conditions resulted in pH and TTA which was not
significantly different from the RSM predicted ones.This implies that
resulted “pupuru” flour will have low cyanide content when compared
with that of traditionally prepared “pupuru” .
Author Contributions: The laboratory work was carried out by J.
O. Alaba, supervision of the laboratory work and write was done by J. A.
V. Olumurewa and review of the article was done by M. O. Oluwamukomi.
Conflicts of Interest: “The authors declare no conflict of
interest.”
5 . REFERENCES
1. Nagib, N.,Carla S. V.,Humberto, L., Carla, A.S., and Osmond,
R.P.,(2005). Potentiality of cassava cultivar as a source of
carotenoids. Journal of food, Agriculture and Environment(3): 33 -35.
2. Osundahunsi O.F. (2005). Effect of drying methods on
composition, sensory evaluation and rheological value of pupuru
(fermented cassava product). Journal of Food Technology,3 (3): 353-355.
3. Shittu, T. A, Lasekan, O.O. Sanni, L. O. and Oladosu, M. O.,
(2001). The effect of drying methods on the functional and sensory
characteristics of pukuru- a fermented cassava product. ASSET Series
A1 (2):9-16.
4.Daramola O., Idowu, M., Atanda, O. and Oguntona, C. (2010). Effects of
Packaging material on the quality of “pupuru” flour during storage.African Journal of Food Science. (4), 258-263.
5. Shittu, T. A and Adedokun I. I., (2010). Comparative evaluation of
the functional and sensory characteristics of three tradition fermented
cassava products. Journal of Natural Sciences,Engineering and
Technology , 9(2):106-116.
6. Oyewole, O.B. and S.A. Odunfa, (1990).Characterization and
distribution of lactic acid bacteria in cassava retting during fufu
production. Journal of Applied Bacteriology. 68: 145-152.
7.Famurewa, J. A. V., Oluwamukomi, M. O. and Alaba, J. O. (2012).Storage
stability of pupuru flour (a cassava product) at room temperature.British Journal of Applied Science andTechnology 2(2) :
138-145
8. Amira, P. O., Daramola, A. S., and Atolani, S. T., (2014). “Effect
of Drying on Some Anti-Nutritional Factors Present In Bitter Cassava
(Manihot Utilisima) and Sweet Cassava (Manihot Palmata)”; CertifiedInternational Journal of Engineering Science and Innovative
Technology 3(4) :34-45.
9. Joglekar, M. A and May A.T (1987), Product excellence through design
of experiments. Cereal Foods World 32: 857-868.
10 Lee, J. YeL, Landen Jr., W.O. and Eitenmiller, R.R. (2000)
optimization of an extraction procedure for the quantification of
vitamin E in tomato and broccoli using response surface methodology,Journal of food composition and Analysis 13 (1): 45-57.
11. Oyewole, O.B. and S.L. Ogundele, (2001). Effect of Length
fermentation on the functional characteristics of fermented cassava
fufu.Journal of Food Technology Africa , 6 : 38-40.
12 Awolu, O. O.,Oluwaferanmi, P. M., Fafowora, O.I. and Oseyemi,
G.F.(2015). Optimization of the extrusion process for the production of
ready to eat snack from rice, cassava and kerting’s groundnut composite
flour. LWT- Food Science and Technology , 64 18-24
13. Mundada, M., Singh, B. and Maske, S. (2010). Optimization of
processing variables affecting the osmotic dehydration of pomegranate
arils. International Journal of Food Science and Technology, 45,
1732 – 1738.
14. Lasekna, O and Abbas K (2011). Investigation of the roasting
conditions with minmal acrylamide generation in tropical amond
(Terminaliacatappa) nuts by response surface methodology. Food
chemistry 125 (2):713-718.
15. Montgomery, D.C., Runger, G.C. and Hubele, N.F. (2001).Engineering
statistics. Wiley Hoboken, NJ, pp 51-117.