Optimization of soybean \'dawadawa\' production, using response surface methodology: flavor indices as responses

Abstract

Soybean (Glycine Max Lmarr) was processed and fermented to produce \'dawadawa\'. Response surface experimental design with 53 combinations in replicate was used to optimize the six processing variables. This was used to determine the optimum combinations of five processing variables that will produce the most acceptable product. Statistical analyses using response surface methodology (RSM) showed that the main effect of the production variables was linear, indicating that the responses increased or decreased continuously within the experimental field. The most important factor affecting soybean \'dawadawa\' production was fermentation time, followed by particle size. Optimum values was achieved for only particle size with respect to all responses. The optimum values for other variables were well beyond the range of experiment. There was a positive correlation between the subjective and objective analyzes.

Keywords: soybean, \'dawadawa\' fermentation, response surface methodology, flavour indices, glutamate

Nigerian Food Journal Vol. 23 2005: 210-217