Optimization Of Process Variable Combinations For The Dehulling Of Roasted African Breadfruit Seeds Using Locally Designed And Fabricated Prototype Dehuller

ABSTRACT

This study aimed at optimizing the process variable conditions for dehulling of roasted African breadfruit seeds and its effects on product response parameters. The process variables evaluated were roasting temperature, roasting time and feed quantity. The response surface methodology with a rotable central composite design was used to determine factor levels and combinations that yielded optimum solutions for variables. The dehulling experiment was performed using a locally designed and fabricated dehuller. Appropriate laboratory and sensory tests were used to analyze the properties of dehulled seeds. The dehulled properties were proximate composition, anti-nutrient, functional properties, amino acids, physi cochem ical properties of oil, pasting properties of African breadfruit seeds flour, microbial properties and sensory properties. The experimental data were fitted to second order polynomial regression models, 3 — D plots and employed in analyzing process system behaviour. Minitab USA statistical software was used to identify the optimum values and plots using the desirability functions (DF) format. Significant (p