Process Optimization In Lafun Production And Evaluation
ABSTRACT
An investigation was conducted to determine the effects of
processing conditions on the quality and consumer preference for lafun using
the response surface methodology. The cassava clone NR 8082 was fermented using
various levels of starter inoculum (l.5-3.5dm3) from a 4 day old liquor. Fermentation
time of 25-72h and drying temperature of 3 5-59 °C. The use of starter inoculum
lead to faster decrease in initial pH of the pulp. Acidity increased with
increasing fermentation time. The optimum conditions for the production of
lafun flour were found to be within inoculum values of 2.0-2.5dm3; Fermentation
time, 48-60h; and Drying temperature of 41-47°C. The treatments reduced the
cyanogenic glucoside of lafun flour to an innocuous level of 1.88-5.63 mg HCN/
kg, which further reduced on cooking to 0.93-2.80 mg HCN/kg. There were no
significant
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ODUNSI, O (2021). Process Optimization In Lafun Production And Evaluation. Mouau.afribary.org: Retrieved Oct 07, 2024, from https://repository.mouau.edu.ng/work/view/process-optimization-in-lafun-production-and-evaluation-7-2
O, ODUNSI. "Process Optimization In Lafun Production And Evaluation" Mouau.afribary.org. Mouau.afribary.org, 14 Oct. 2021, https://repository.mouau.edu.ng/work/view/process-optimization-in-lafun-production-and-evaluation-7-2. Accessed 07 Oct. 2024.
O, ODUNSI. "Process Optimization In Lafun Production And Evaluation". Mouau.afribary.org, Mouau.afribary.org, 14 Oct. 2021. Web. 07 Oct. 2024. < https://repository.mouau.edu.ng/work/view/process-optimization-in-lafun-production-and-evaluation-7-2 >.
O, ODUNSI. "Process Optimization In Lafun Production And Evaluation" Mouau.afribary.org (2021). Accessed 07 Oct. 2024. https://repository.mouau.edu.ng/work/view/process-optimization-in-lafun-production-and-evaluation-7-2