Optimization of Weaning Food from Maize Bambara Nut Using Response Surface Methodology (rsm)

Student: Blessing Scholastica Adanyi (Project, 2025)
Department of Food Technology
Auchi Polytechnic, Auchi, Edo State

Abstract

This study investigated the optimization of weaning food from maize and Bambara nut using response surface methodology. The materials used were purchased from a local market in Auchi metropolis. Weaning food were produced, sensory, proximate composition, pH and TTA were carried out. Data generated were analyzed. The results showed that colour of the various products wvas significantly difference up to 93%(R^2=0.9311),the quadratics model fortheeequaionwas4.20-0.2^2 A-0.22^2 B-0.56^2 A^2-0.61^2 B^2-0.15^-×A+B.The highest protein content was observed in sample I (13.22%± 0.48), this was followed by sample C(13.61%±0.21), next was sample J (12.65%±0.49), while the least was sample N (9.38%±0.58).. At day 0 (5.08) and day 5 (5.88) sample I had the least pH. This showed that production of weaning food from maize and Bambara nut at combination of 100g/g maize to 20g/g Bambara nut would results to optimum acceptance of the products (weaning food).

Keywords
Food maize bambara nut response surface methodology. weaning food sensory evaluation proximate analysis protein content
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