Optimization of some processing conditions for Kokoro production using Response Surface Methodology

Abstract

Abstract: Deep fat frying of kokoro was investigated with the aim of upgrading the traditional production process by optimizing the processing conditions and improving its nutritional value by incorporation of African yam bean (AYB), an underutilized crop with high nutritional value.  The effect of frying temperature, frying time and quantity of AYB flour on moisture, oil contents and crispness of the kokoro was evaluated by Box Behnken experimental design of Response Surface Methodology.  Optimization was achieved by maximizing crispness and minimizing moisture and oil contents.  Statistical analysis with response regression showed that breaking force, oil and moisture contents were significantly (p<0.05) correlated with frying temperature and time.  During frying, temperature and time of frying have a significant effect on the moisture loss and fat content.  The optimum conditions were frying temperature of 155^oC, frying time of 11.5 min using 30% AYB flour inclusion in the flour blend.  At these conditions, the moisture content was 2%, fat content was 30% and breaking force (a measure of crispness) of the product was 4.5 kg.

Keywords: maize, African yam bean, response surface methodology, deep fat frying, optimum processing condition; kokoro, Nigeria