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Application Of Response Surface Methodology For Studying The Influence Of Soaking, Blanching And Sodium Hexametaphosphate Salt Concentration On Some Biochemical And Physical Characteristics Of Cowpeas (Vigna Unguiculata) During Canning, Emmanuel Ohene Afoakwa, Samuel Yenyi
Application Of Response Surface Methodology For Studying The Influence Of Soaking, Blanching And Sodium Hexametaphosphate Salt Concentration On Some Biochemical And Physical Characteristics Of Cowpeas (Vigna Unguiculata) During Canning, Emmanuel Ohene Afoakwa, Samuel Yenyi
Professor Emmanuel Ohene Afoakwa
Response surface methodology and central composite design for K = 3 was used to study the combined effect of blanching time (0–12 min), soaking time (0–24 h) and sodium hexametaphosphate [(NaPO3)6] salt concentration (0–1%) on moisture, ash, leached solids, phytates, tannins and hardness (texture) of cowpeas during canning. Regression models were developed to predict the effects of variables on the studied indices. Blanching, soaking and salt concentration all had significant positive effects on moisture content, ash content, leached solids, phytates, tannins and hardness of the canned cowpeas with significant interaction between all the factors with high regression coefficients (72.0–91.4%). The …