Optimization of processing conditions of Ogi produced from maize using response surface methodology (RSM)

Optimization of processing conditions of Ogi produced from maize using response surface methodology (RSM)

Effect of processing conditions involving soaking time (12–36 h) and sedimentation time (6–18 h) on pH, Total titirable acidity (TTA), Viscosity at 60 rpm and sensory evaluation ogi (pap) were evaluated and optimized by response surface modelling. A central composite rotatable experimental design wi...

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Bibliographic Details
Main Authors: Olusola T. Bolaji, Lateefat Adenuga-Ogunji, Titilope A. Abegunde
Format: Article
Language:English
Published: Taylor & Francis Group 2017-01-01
Series:Cogent Food & Agriculture
Subjects:
response surface methodology
ogi
viscosity
desirability
soaking
Online Access:http://dx.doi.org/10.1080/23311932.2017.1407279

Internet

http://dx.doi.org/10.1080/23311932.2017.1407279

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