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).
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For the full publication, please contact the author directly at: adanyischolastica95@gmail.com
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Institutions
- UMA UKPAI SCHOOL OF THEOLOGY, UYO, AKWA IBOM STATE (AFFL TO UNIVERSITY OF UYO) 1
- Umaru Ali Shinkafi Polytechnic, Sokoto, Sokoto State 24
- Umaru Musa Yaradua University, Katsina, Katsina State 28
- Umca, Ilorin (Affiliated To University of Ibadan), Kwara State 1
- University of Abuja, Abuja, Fct 117
- University of Africa, Toru-Orua, Bayelsa State 4
- University of Benin, Benin City, Edo State 362
- University of Calabar Teaching Hospital School of Health Information Mgt. 1
- University of Calabar, Calabar, Cross River State 240
- University of Ibadan, Ibadan, Oyo State 14