OPTIMISATION OF PROCESS VARIABLES FOR THE PRODUCTION OF COOKIES FROM WHEAT, FONIO, PIGEON PEA FLOUR BLENDS USING D–OPTIMAL DESIGN

OPTIMISATION OF PROCESS VARIABLES FOR THE PRODUCTION OF COOKIES FROM WHEAT, FONIO, PIGEON PEA FLOUR BLENDS USING D–OPTIMAL DESIGN

Optimisation of the production of composite flour from wheat, fonio and pigeon pea flours using D-optimal design of response surface methodology was carried out. The independent variables were wheat flour (20-50), fonio flour (20-70) and pigeon pea flour (10-35); while the dependent variables were m...

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Veröffentlicht in:Annals of Faculty Engineering Hunedoara 2022-11, Vol.20 (4), p.101-106
Hauptverfasser: Adeyanju, James Abiodun, Ogunlakin, Grace Oluwatoyin, Oloyede, Adewale Abiola, Amure, Esther Adeola
Format: Artikel
Sprache:eng
Schlagworte:
Amino acids
Cereals
Color
Cookies
Dependent variables
Design optimization
Eggs
Flour
Independent variables
Milk
Mixtures
Moisture content
Moisture effects
Peas
Pigeonpeas
Process variables
Proteins
Regression analysis
Response surface methodology
Seeds
Sorghum
Texture
Variance analysis
Wheat
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Zusammenfassung:Optimisation of the production of composite flour from wheat, fonio and pigeon pea flours using D-optimal design of response surface methodology was carried out. The independent variables were wheat flour (20-50), fonio flour (20-70) and pigeon pea flour (10-35); while the dependent variables were moisture content, fat content, texture and colour. Analysis of variance and regression analysis were used to analyse the data. The moisture content ranged from 4.95 to 5.39%, oil content (15.03 to 15.55%), texture (15.50-33.00 N), and colour difference (30.95-48.54). The flour blends have a significant effect on moisture content, oil content, texture, and colour difference at p
ISSN:1584-2665
2601-2332