Establishment of optimum processing conditions for cassava/sweetpotato composite gari

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2004-11-22
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Abstract
In this study, response surface methodology was used to investigate the combined influence of three independent variables in the processing of composite gari from cassava and sweet potato. Processing conditions such as cassava sweet potato ratio (C/S ratio), fermentation time and frying time were selected as independent variables. Transformed values of the independent variables were subjected to multiple regression analysis to establish a full model. Based on the coefficient values of the independent variables obtained from the regression equation, it was clear that both the fermentation time having the maximum value (48-54hrs) and the frying times having the maximum value (30rnins) had significant effect on the physical and the physiochernical attributes of the composite gari product such as the moisture content, ash content, swelling capacity, acidity, colour, and particle size. The derived equation was used to plot the response surface plots at fixed cassava/ sweet potato ratios of 0.9, 0.8, and 0.6. Thus the derived equation and the response surface plots helps in predicting the optimum processing conditions for the cassava sweet potato composite gari using the conventional processing method.
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A thesis submitted to the Department of Biochemistry and Biotechnology, College of Science in partial fulfilment of the requirements for Master of Science degree, 2004
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