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Cogent Food & Agriculture Volume 9, 2023 - Issue 2
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FOOD SCIENCE & TECHNOLOGY

Application of the response surface methodology (RSM) in the optimization of the fluidizing and sweetening capacities of sprouted flours of two maize varieties (Atp-Y and Coca-sr)

Stephano Tambo Tene1 Research Unit of Biochemistry of Medicinal plants, Food Sciences and Nutrition, Department of Biochemistry, Faculty of Science, University of Dschang, Dschang, Cameroon;2 Department of Biotechnology and Food Technology, Faculty of Science, University of Johannesburg, Gauteng, South AfricaView further author information
,
Hermann Arantes Kohole Foffe1 Research Unit of Biochemistry of Medicinal plants, Food Sciences and Nutrition, Department of Biochemistry, Faculty of Science, University of Dschang, Dschang, CameroonView further author information
,
Oluwafemi Ayodeji Adebo2 Department of Biotechnology and Food Technology, Faculty of Science, University of Johannesburg, Gauteng, South AfricaView further author information
,
Derek Tantoh Ndinteh3 Centre for Natural Products Research, Department of Chemical Sciences, University of Johannesburg, Gauteng, South AfricaView further author information
,
Alex Blairio Tsopbeng Tsopzong1 Research Unit of Biochemistry of Medicinal plants, Food Sciences and Nutrition, Department of Biochemistry, Faculty of Science, University of Dschang, Dschang, CameroonView further author information
,
Justine Odelonne Kenfack1 Research Unit of Biochemistry of Medicinal plants, Food Sciences and Nutrition, Department of Biochemistry, Faculty of Science, University of Dschang, Dschang, CameroonView further author information
,
Michael Hermann Kengne Kamdem3 Centre for Natural Products Research, Department of Chemical Sciences, University of Johannesburg, Gauteng, South AfricaView further author information
,
Julie Mathilde Klang1 Research Unit of Biochemistry of Medicinal plants, Food Sciences and Nutrition, Department of Biochemistry, Faculty of Science, University of Dschang, Dschang, CameroonCorrespondence[email protected]
View further author information
&
Hilaire Macaire Womeni1 Research Unit of Biochemistry of Medicinal plants, Food Sciences and Nutrition, Department of Biochemistry, Faculty of Science, University of Dschang, Dschang, CameroonCorrespondence[email protected]
View further author information
 show all
Article: 2279724 | Received 03 Mar 2023, Accepted 01 Nov 2023, Published online: 16 Nov 2023

Figures & data

Table 1. Definition of experimental domain

Figure 1. Effect of individual variables on flow velocities (a, b and c, d for Coca-sr and Atp-Y respectively) and reducing sugar contents of gruels (e, f and g, h for Coca-sr and Atp-Y respectively).

Figure 1. Effect of individual variables on flow velocities (a, b and c, d for Coca-sr and Atp-Y respectively) and reducing sugar contents of gruels (e, f and g, h for Coca-sr and Atp-Y respectively).

Figure 1. (Continued).

Figure 1. (Continued).

Figure 2. Contour plots showing the trade-off areas of significant interactions on flow velocity and reducing sugar content of the Atp-Y dehulled maize Atp-Y malt mixture.

VEJGJ: flow velocities of yellow dehulled and yellow germinated flour mixture (mm/30s); SRJGJ: reducing sugar content of yellow dehulled and yellow germinated flour mixture (mg/100 mL of gruel).
Figure 2. Contour plots showing the trade-off areas of significant interactions on flow velocity and reducing sugar content of the Atp-Y dehulled maize Atp-Y malt mixture.

Figure 3. Contour plots showing the trade-off areas of significant interactions on flow velocity and reducing sugar content of the Coca-sr-germinated Atp-Y malt gruel mixture.

VEJGB: flow velocities of yellow dehulled and white germinated flour mixtures (mm/30 s); SRJGB: reducing sugar content of yellow dehulled and white germinated flour mixtures (mg/100 mL of gruel).
Figure 3. Contour plots showing the trade-off areas of significant interactions on flow velocity and reducing sugar content of the Coca-sr-germinated Atp-Y malt gruel mixture.

Figure 4. Contour plots showing the trade-off areas of significant interactions on flow velocity and reducing sugar content of the gruel made from mixture between germinated Atp-Y and dehulled Coca-sr.

VEJGB: flow velocities of yellow dehulled and white germinated flour mixtures (mm/30 s); SRJGB: reducing sugar content of yellow dehulled and white germinated flour mixtures (mg/100 mL of gruel).
Figure 4. Contour plots showing the trade-off areas of significant interactions on flow velocity and reducing sugar content of the gruel made from mixture between germinated Atp-Y and dehulled Coca-sr.

Figure 4. (Continued).

Figure 4. (Continued).

Figure 5. Contour plots showing the trade-off areas of significant interactions on flow velocity and reducing sugar content of Coca-sr dehulled maize-Coca-sr malt mixture.

VEBGJ: flow velocities of white dehulled and white germinated flour mixtures (mm/30s); SRJGB: reducing sugar content of white dehulled and white germinated flour mixtures (mg/100 mL of gruel).
Figure 5. Contour plots showing the trade-off areas of significant interactions on flow velocity and reducing sugar content of Coca-sr dehulled maize-Coca-sr malt mixture.

Table 2. Validation of the optimum conditions

Table 3. Determination of the physicochemical parameters of the two optimal flours

Supplemental material

Supplemental Material

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Data availability statement

The data that supports the findings of the study are available within the manuscript.

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