Abstract
The fermentation conditions for the production of “pupuru” are
enhanced at optimized conditions using response surface methodology
(RSM). A Central Composite Design (CCD) with three independent
variables; mass of root (2 to 6 kg), fermentation temperature (28 to 32
oC) and fermentation time (72 to 120 h) are used to study the response
variables pH and Total Titratable Acidity (TTA) of fermented cassava.
The design gives nineteen runs, 5 centre points, 14 non centre points. A
face centred central composite second - order design is used to evaluate
the combined effect of the independent variables. The results indicate
that the generated regression model represents the relationship between
the independent variables and responses. All linear terms, two quadratic
terms (fermentation time and fermentation temperature) and all
interactive terms had insignificant (p < 0.05) effect on pH
and TTA. The optimum conditions for fermentation are achieved at 28 oC
for 105 h to obtain pH of 3.99 and TTA of 0.25% Lactic acid which shows
no significant difference (p>0.05) from the response
surface methodology predicted pH and TTA of 3.96 and 0.22% Lactic acid.