OPTIMISATION OF LYE-PEELING OF CASSAVA (Manihot esculenta Crantz) USING RESPONSE SURFACE METHODOLOGY
DOI:
https://doi.org/10.51406/jnset.v10i2.1376Keywords:
Cassava, Peeling, RSM, OptimisationAbstract
Cassava (Manihot esculenta Crantz) is an important root crop in many tropical developing countries. Conventional peeling, done manually using knives is wasteful and unsuitable for industrial scale operation. Optimum condition for the peeling of cassava by immersion in hot lye (NaOH) solution was determined using Response Surface Methodology (RSM) for pre-determined three levels of Peeling Efficiency Index (PEI). Some cassava was peeled manually and some with hot lye solution. The effects of lye–concentration (4-12%), immersion temperature (75-100°C) and immersion time (2.5-10min.) on PEI (removal of 11-15% of root) obtained from 23 experimental points and three replication were analyzed with design expert and statistical analysis system software. Complete lye–peeling (removal of 11% of the root) was achieved at 9.7%, 86°C and 5min respectively which were within the critical optimization range (R2=43%, CV=44% and root mean square error 0.3935) generated by the RSM.
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Adeniji, T.A., Sanni, L.O., Barimalaa, I.S., Hart, A.D. 2007. Mineral composition of five improved varieties of cassava. Nig. Food Journal, 25(2): 39-41.
Berry, W. D., Feldman, S. 1985. Multiple Regression in Practice. Sage University Paper Series on Quantitative Applications in the Social Sciences, series no. 07-050). Newbury Park, CA: Sage.
FAO 1994 FAO Production Year Book, Food and Agricultural Organisation of the United Nations, Rome.
FAO 1991. Food Outlook. May 1991. FAO Rome.
FAO STAT 2002. The World Production of Cassava roots in 2001, http://www.fao.org.
Floros, J.D., Chinnan, M.S. 1987. Optimization of Pimento Pepper Iyre Peeler Process using response surface methodology. Transactions of ASAE 30(2): 560 -565.
IITA 2005. Cassava International Institute for Tropical Agriculture crops file: //:A/IITA%20%20 cropshtm. IITA, Ibadan:1-4.
Liyana – pathirana, C., Shahidi, F. 2005. Optimization of extraction of phenolic compounds from wheat using response surface methodology. Food Chem., 936: 47 – 56.
Montgomery, D.C. 2001. Design and analysis of experimentrs (5th Ed) New York: Wiley.
Myers, R.H., Montogomery, D.C. 2002. Response Surface Methodology: process and product Optimizatrion using designed Experiments (2ND ED) New york: Wiley. 6-20.
Nwachukwu, E.O. 2005. Cassava processing and equipment assessment: Tool for poverty alleviation. A presentation at state workshop on empowering the grassroot through promotion of commercial cassava production and processing.October, 11-12th- 2005. Owerri, Nigeria.
Nwokolo, E. and Smartt, J. 1996. African breadfruit (Treculia Africana) and Polynesian breadfruit (Artocarpus altilis). Legume and fruit Nutrition p. 315-353.
Nwozu, O.S.U. 2005. Cassava cultivation, varieties available and land preparation. A presentation at state workshop on empowering the grassroots through promotion of commercial cassava production and processing. October, 11-12th- 2005. Owerri, Nigeria.
Omodamiro, R.M.,Iwe, M.O., Ukpabi, U.J. 2007. Pasting and functional properties of lafun and starch processed from some improved cassava genotypes in Nigeria. Nig. Food Journal, 25(2): 122-126
Omobuwajo, T.V., Wilcox, A. 1989 Microbes associated with field spoilage of breadfruit, Lebensm-Wissv. Technol 22: 175-178.
Pantastico, E.B. 1975. Post-harvest physiology, handling and utilization of Tropical and sub-tropiocal fruits and vegetables.
Senanayake, S.P.J.N., Shahidi, F. 2002. Lipase catalyzed incorporation of docoosahexaenoic acid (DMA) into borage oil: Optimization using response surface methodology. Food Chem., 77: 115-123.
Sreeparayanan, V.V., Rubikala, M., Jayas, D.S. 1995. Lye-peeling of cassava (Manihot esculenta Crantz). Agricultural engineering Journal, 3(4): 163-172.
Rubikala, S. 1991. Studies on peeling of Cassava. Thesis College of Agricultural Engineering. Tami Nadu Agricultural University, Coimbatore, India.
Talburt, W., Smith, O. 1967. Potato processing. 2nd ed. West port, CT: AVI publishing
The Bulletin 2005. Introducing cassava flour in bread-making. The Bulletin. January 17, 2005:1
Thompson, A.K. Bean, B.O., Perking, C. 1974. Storage of fresh breadfruit. Tropical Agriculture 511: 407 – 515.
Thomas, J.R., Nelson, J.K. 1996. Research methods in physical activity. 3rd edition. USA: Human Kinetics. Pp 89-211.
Ugwu, B.O., Ukpabi, U.J. 2002. Potential of soy-cassava flour processing to sustain increase in cassava production in Nigeria. Outlook on Agriculture. 31(2): 129-133.
Whistler, R.L, BeMiller, J.N., Pascall, E.F. 1984. Starch-chemistry and Technology. London: Academic Press: 26-242.
