Abstract
Response surface methodology involving historical data design has been successfully developed with the aim of predicting optimum operating conditions for dodo fried from plantain. Frying temperature and time were 150, 160, 170, 180 and 190°C and 2.0, 2.5, 3.0, 3.5 and 4.0 min respectively. The parameters analyzed included moisture content, oil content, texture and change in colour. The fitted functions were optimized for moisture content, oil content, texture and change in colour in order to obtain a product with the acceptable quality attributes. Frying conditions had significant (p R2) of the generated models ranged from 0.91 to 0.99. Optimum frying condition was 177.51°C for 2.10 min. This gave 14.16% moisture content, 1.54% oil content, 2.93 N texture and 40.89 change in colour. Desirability of 0.7 was obtained for optimum conditions. Therefore, the estimated response surface model can be used to optimize the frying process of dodo fried from plantain.
Highlights
Plantain (Musa parasidiaca AAB) is major food crops in the humid and sub-humid parts of Africa
Response surface methodology involving historical data design has been successfully developed with the aim of predicting optimum operating conditions for dodo fried from plantain
The fitted functions were optimized for moisture content, oil content, texture and change in colour in order to obtain a product with the acceptable quality attributes
Summary
Plantain (Musa parasidiaca AAB) is major food crops in the humid and sub-humid parts of Africa. It is a major source of energy for millions of people in Africa [1]. The dense calorific content together with nutritional quality makes plantain one of the most significant and commonly consumed staple foods in Nigeria [4] [5]. They contribute appreciably to food security and provide more than 25% and 10% of the daily intake of carbohydrates and calories for more than 70 million people in Sub-Saharan Africa [6]
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