Application of response surface methodology to optimize the process characteristics of cassava flour used for cassava-plantain fufu flour

Abstract

Cassava flour was produced from blanched cassava (var. Yebeshie) slices which were air-dried and then milled into flour. The effect of varying these process characteristics on the functional properties of the resulting cassava flours was studied using response surface methodology. The central composite rotatable design for k=3 was used to study the combined effect of drying temperature (50-70ºC), blanching time (5-15min) and size of slices (2-5 mm) of the root on moisture, water binding capacity, swelling power, swelling volume and solubility. Regression models were developed to predict the variables. The best process variables for producing cassava flour were found to be from 3.5 mm cassava slices, hot-water blanched for 15 min and dried at 60°C