African Journal of Food Science and Technology

Barber Lucretia Ifeoma

Department of Food Science and Technology, Rivers State University, Port Harcourt, Nigeria

Publications

• Research   
  Optimization of ingredients for the production of noodles made from rice flour, soybean flour, corn and potato starch - I-Optimal Mixture Design
  Author(s): Ntukidem Ofonime James, Barber Lucretia Ifeoma* and Emelike Nkechi Juliet T
  
  Central composite mixture design was employed in the formulation of composite blends, numerical optimization of the protein, carbohydrate, texture, appearance, taste and overall acceptability score of the instant dried noodles prepared with rice flour (RF), soybean flour (SF), corn starch (CS) and potato starch (PS). Rice flour (X1, 70–85%), soy flour (X2, 5–15%), corn starch (X3, 5–15%) and potato starch (X4, 5–12%) were the independent variables investigated with respect to six response variables including protein (Y1), carbohydrate (Y2), texture (Y3), appearance (Y4), taste (Y5) and overall acceptability (Y6). In all 20 experiments were conducted by I-optimal mixture design keeping the upper and lower values of ingredients above in range. Instant dried rice-soy noodles were developed. Regression analysis of all the analyzed responses showed R2>0.75, predi.. View More»
  DOI: 10.14303//ajfst.2023.031

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