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International Journal of Food Properties Volume 13, 2010 - Issue 2
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Original Articles

Optimization of Fura Production Using Response Surface Methodology

V. A. Jideani Department of Food Technology, Cape Peninsula University of Technology, Cape Town, South AfricaCorrespondence[email protected]
,
R. H. Oloruntoba Department of Food Science and Technology, Federal Polytechnic, Bauchi, Nigeria
&
I. A. Jideani Department of Food Science and Technology, University of Venda, Thohoyandou, Limpopa, South Africa
Pages 272-281 | Received 12 Dec 2007, Accepted 09 Jul 2008, Published online: 03 Mar 2010

REFERENCES

  • Jideani , V.A. and Danladi , L.M. 2004 . Instrumental and sensory textural properties of fura made from different cereal grains . Int. J. Food Prop. , 8 ( 1 ) : 49 – 59 .
  • Jideani , V.A.. 2002 . Instrumental and sensory textural properties of fura . Int. J. Food Prop. , 5 : 367 – 377 .
  • Jideani , V.A , Nkama , I. and Agbo , E.B. 2001 . Survey of fura productions in some Northern States of Nigeria. Plant Foods for Human Nutrition . 56 : 23 – 26 .
  • Jideani , V.A. 2005 . Characteristics of local pearl millet (Pennisetum glaucum) grains for fura production . Nigerian Food Journal , 23 : 193 – 204 .
  • Jideani , V.A. Investigation into the storage life and packaging of fura - A Nigerian cooked millet dough , Bauchi, Nigeria : Ph.D. Thesis, 2001, Biological Sciences Programme, Abubakar Tafawa Balewa University .
  • Wanasundara , P.K.J.P.D. and Shahidi , F. 1996 . Optimization of hexametaphosphate-assisted extraction of flaxseed proteins using response surface methodology . J. F. Sci. , 61 ( 3 ) : 604 – 607 .
  • Box , G.E.P. and Hunter , J.S. 1957 . Multifactor experimental design for exploring response surfaces . Annals Math. Stat. , 28 : 195 – 242 .
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  • Lost Crops of Africa: Volume 1: Grains http://book.nap.edu/openbook.php?record_id=2305&page=85 (Accessed: 7 January 2008 ).
  • Lii , C.-Y. , Tsai , M.-L. and Tseng , K.-H. 1996 . Effect of amylase content on reheological property of rice starch . Cereal Chemistry , 73 ( 4 ) : 415 – 420 .
  • FAO Corporate Document Respository. Carbohydrate in Sorghum and Millets. Available at http://www.fao.org/docrep/t0818e/T0818E0c.htm (Accessed: 7 January 2008 ).
  • Shih , F. , King , J. , Daigle , K. , An , H.-J. and Ali , R. 2007 . Physicochemical properties of rice starch modified by hydrothermal treatments . Cereal Chemistry , 84 ( 5 ) : 527 – 531 .
  • Cornell , J.A.. 1992 . How to apply response surface methodology. ASQC Basic references in quality control , Milwaukee, WI : ASQC .
  • Gacula , M.C. Jr. and Singh , J. 1984 . Statistical methods in food and consumer research , 214 – 268 . London : Academic Press Inc .

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