Author(s)

James Abiodun Adeyanju^1*, John Oluranti Olajide¹, Adeyemi Akinbode Adedeji²

¹Department of Food Science and Engineering, Ladoke Akintola University of Technology, Ogbomoso, Nigeria.
²Department of Biosystems and Agricultural Engineering, University of Kentucky, Lexington, KY, USA.

Response surface methodology involving historical data design has been successfully developed with the aim of predicting optimum operating conditions for dodo fried from plantain. Frying temperature and time were 150, 160, 170, 180 and 190°C and 2.0, 2.5, 3.0, 3.5 and 4.0 min respectively. The parameters analyzed included moisture content, oil content, texture and change in colour. The fitted functions were optimized for moisture content, oil content, texture and change in colour in order to obtain a product with the acceptable quality attributes. Frying conditions had significant (p < 0.05) effects on the quality attributes. Coefficients of determination (R²) of the generated models ranged from 0.91 to 0.99. Optimum frying condition was 177.51°C for 2.10 min. This gave 14.16% moisture content, 1.54% oil content, 2.93 N texture and 40.89 change in colour. Desirability of 0.7 was obtained for optimum conditions. Therefore, the estimated response surface model can be used to optimize the frying process of dodo fried from plantain.

Plantain, Frying Process, Moisture Content, Oil Content, Optimization

Abiodun Adeyanju, J. , Olajide, J. and Akinbode Adedeji, A. (2016) Development of Optimum Operating Conditions for Quality Attributes in Deep-Fat Frying of Dodo Produced from Plantain Using Response Surface Methodology. Food and Nutrition Sciences, 7, 1423-1433. doi: 10.4236/fns.2016.714129.