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)

References

• Adesokan, I. A., Fawole, A. O., Ekanola, Y. A., Odejayi, D. O., & Olanipekun, O. K. (2011). Nutritional and sensory properties of soybean fortified composite ogi – a Nigerian fermented cereal gruel. African Journal of Microbiological Research, 5(20), 3144–24. https://doi.org/10.5897/AJMR10.907
   Google Scholar
• Baranyi, J., Pin, C., & Ross, T. (1999). Validating and comparing predictive models. International Journal of Food Microbiology, 48(3), 159–166. https://doi.org/10.1016/S0168-1605(99)00035-5
   PubMed Web of Science ®Google Scholar
• Baş, D., & Boyaci, I. H. (2007). Modeling and optimization i: Usability of response surface methodology. Journal of Food Engineering, 78(3), 836–845. https://doi.org/10.1016/j.jfoodeng.2005.11.024
   Web of Science ®Google Scholar
• Bernfeld, P. (1955). Amylase alpha in calomic SP Kaplan NO. Methods in enzymology (Vol. 1). Academic Press.
   Google Scholar
• Briggs, D. E., Boulton, C. A., Brookes, P. A., & Stevens, R. (2004). Brewing science and practice. Woodhead Publishing Limited.
   Google Scholar
• Bryce, H., Goodfellow, V., Agu, R., Brosnan, J. T., Bringhurst, A., & Jack, F. (2010). Effect of different steeping conditions on endosperm modification and quality of distilling malt. Journal of the Institute of Brewing, 116(2), 125–133. https://doi.org/10.1002/j.2050-0416.2010.tb00408.x
   Web of Science ®Google Scholar
• Chaplin, M. F. (1987). Monosaccharides. In M. F. Chaplin et & J. F. Kennedy (Eds.), Carbohydrate analysis a practical approach (pp. 1–13). IRL Press.
   Google Scholar
• Dalgaard, P., & Jørgensen, L. V. (1998). Predicted and observed growth of listeria monocytogenes in seafood challenge tests and in naturally contaminated cold-smoked salmon. International Journal of Food Microbiology, 40(1–2), 105–115. https://doi.org/10.1016/S0168-1605(98)00019-1
   PubMed Web of Science ®Google Scholar
• Djameh, C., Saalia, E. K., Sinayobye, E., Budu, A., Essilfie, G., Mensah-Brown, H., & Sefa-Dedeh, S. (2014). Optimization of the sorghum malting process for pito production in Ghana. Journal of Institute of Bewing, 121(1), 106–112. https://doi.org/10.1002/jib.191
   Web of Science ®Google Scholar
• Dongmo, H., Tambo, T. S., Teboukeu, B. G., Mboukap, N. A., Fotso, S. B., Djuidje, T. M. C., & Klang, J. M. (2020). Effect of process and variety on physico-chemical and rheological properties of two new corn flour varieties (Atp and Kassaï). Journal of Agriculture and Food Research, 2, 10075. https://doi.org/10.1016/j.jafr.2020.100075
   Google Scholar
• Ebbah, L., Laryea, D., Barimah, J., & Djameh, C. (2015). Effect of steeping temperature on the quality of malt and Pito (an indigenous Ghanaian drink). Journal of the Institute of Brewing, 121(4), 518–523. https://doi.org/10.1002/jib.265
   Web of Science ®Google Scholar
• Elenga, M., Massamba, J., & Silou, T. (2012). Effet de l’incorporation de malt de maïs sur la fluidité et la densité énergétique des bouillies de maïs-arachide destinées aux nourrissons et aux jeunes enfants. Journal of Applied Biosciences, 55, 3995–4005.
   Google Scholar
• Embashu, W., Iileka, O., & Nantanga, K. M. (2019). Namibian opaque beer: A review. Journal of the Institute of Brewing, 125(1), 4–9. https://doi.org/10.1002/jib.533
   Web of Science ®Google Scholar
• Embashu, W., & Nantanga, K. K. M. (2019). Malts: Quality and phenolic content of pearl millet and sorghum varieties for brewing nonalcoholic beverages and opaque beers. Cereal Chemistry, 96(4), 765–774. https://doi.org/10.1002/cche.10178
   Web of Science ®Google Scholar
• European Brewing Convention. (1987). Method 8.8.1. Ninhydrin colorimetric method (International method) (4th ed.). Analytica‐EBC, Brauerei‐und Getranke‐Rundschau.
   Google Scholar
• FAO. (2018). The future of food and agriculture: Alternative pathways to 2050. Summary version. 64pp. ( also available at http://www.fao.org/3/CA1553EN/ca1553en.pdf).
   Google Scholar
• FAO. (2019). GLOSIS – GSOCmap (v1.5.0). Global soil organic carbon map. Contributing countries. In [ online]. http://54.229.242.119/GSOCmap/.
   Google Scholar
• Farooq, M., Basra, S. M. A., Hafeez, K., & Ahmad, N. (2005). Thermal hardening: A new seed vigor enhancement tool in rice. Journal of Integrative Plant Biology, 47(2), 187–193. https://doi.org/10.1111/j.1744-7909.2005.00031.x
   Web of Science ®Google Scholar
• Fotso, S. B., Tambo, T. S., Teboukeu, B. G., & Klang, J. M. (2020). Optimization of the reduction of phytates and trypsin inhibitors of soybeans (Glycine max L.): Effect of soaking and cooking. International Journal of Food and Nutritional Science, 7(1), 70–76. https://doi.org/10.15436/23770619.20.2900
   Google Scholar
• Garcia de Fernando, G. D., & Fox, P. F. (1991). Study of proteolysis during the processing of a dry fermented pork sausage. Meat Science, 30(4), 367–383. https://doi.org/10.1016/0309-1740(91)90045-R
   PubMed Web of Science ®Google Scholar
• Gernah, D. I., Ariahu, C. C., & Ingbian, E. K. (2011). Effects of malting and lactic fermentation on some chemical and functional properties of maize (Zea mays). American Journal of Food Technology, 6(5), 404–412. https://doi.org/10.3923/ajft.2011.404.412
   Google Scholar
• Goupy, J., & Creighton, L. (2006). Introduction aux plans d’expériences (3rd ed.). Usine Nouvelle, Dunod.
   Google Scholar
• Gujjaiah, S., & Kumari, C. (2013). Evaluation of changes in α-amylase, β-amylase and protease during germination of cereals. International Journal of Agricultural Science and Research, 3(3), 55–62.
   Google Scholar
• Hassani, A., Zarnkow, M., & Becker, T. (2013). Fermented beverages (L.) Moench) as a raw material forSorghum bicolorInfluence of malting conditions on sorghum. Food Science and Technology International, 1–11. https://doi.org/10.1177/1082013213490710
   Web of Science ®Google Scholar
• Helland, M., Wicklund, T., & Narvus. (2002). Effect of germination time on alpha-amylase production and viscosity of maize porridge. Food Research International, 35(23), 315–321. https://doi.org/10.1016/S0963-9969(01)00202-2
   Google Scholar
• Hounhouigan, D. J., Bougouma, B., Mouquet-Rivière, C., Fliedel, G., Mestres, C., Noël, J. M., Triande, E., & Monteiro, G. (2007). Production of good quality sorghum or millet malts for semi-industrial foods production in West Africa. Unpublished.
   Google Scholar
• INS. (2018). Rapport de l’enquête démographique et de santé (EDSC) 2018.
   Google Scholar
• Irakoze, P., Haihua, Z., Qin, L., Zhou, K., & Huiming, Z. (2010). Optimization of ultrasonic extraction of polysaccharides from Chinese malted sorghum using response surface methodology. Pakistan Journal Nutrition, 9(4), 336–342. https://doi.org/10.3923/pjn.2010.336.342
   Google Scholar
• Joglekar, A. M., & May, A. T. (1987). Product excellence through design of experiments. Cereal Foods World, 32, 857–868.
   Web of Science ®Google Scholar
• Kanensi, O. J., Ochola, S., Gikonyo, N. K., & Makokha, A. (2013). Effect of steeping and germination on the diastatic activity and sugar content in amaranth grains and viscosity of porridge. Journal of Agriculture and Food Technology, 3(1), 1–7.
   Google Scholar
• Klang, J. (2015). Etude comparative des propriétés techno-fonctionnelles des amylases de Abrus precatorius, Burnatia enneandra et Cadaba farinosa : plantes utilisées traditionnellement pour sucrer et fluidifier les bouillies. Thèse de doctorat en Sciences Alimentaires et Nutrition, soutenue à l’ENSAI de l’Université de Ngaoundéré, Ngaoundéré, Cameroun, 223.
   Google Scholar
• Klang, J. M., Matueno, K. F. E., Tambo, T. S., Teboukeu, B. G., & Womeni, H. M. (2021). Optimization using response surface methodology (RSM) of the soaking and germination time of two rice varieties (Nerica 3 and Nerica L56) grown in the locality of Dschang (West-Cameroon). Journal of Food Science and Technology, 59(5), 1901–1911. https://doi.org/10.1007/s13197-021-05204-3
   PubMed Web of Science ®Google Scholar
• Klang, J. M., Tambo, T. S., Doungmo, F. A., Tsopbeng, T. A. B., & Womeni, H. M. (2019a). Application of germinated corn flour on the reduction of flow velocities of the gruels made from corn, soybean, Moringa oleifera Leaf Powder and cassava. Journal of Food Processing & Technology, 10(7), 800. https://doi.org/10.4172/2157-7110.1000800
   Google Scholar
• Klang, J. M., Tambo, T. S., Matueno, K. F. E., Teboukeu, B. G., & Womeni, H. M. (2020). Optimization using response surface methodology (RSM) of the energy density of flour-based gruels of sweet cassava (Manihot esculenta Crantz) flour: Effect of the addition of two new sprouted rice varieties produced under optimal conditions (Nerica 3 and Nerica L56). NFS Journal, 19, 16–25. https://doi.org/10.1016/j.nfs.2020.04.001
   Google Scholar
• Klang, J. M., Tambo, T. S., Nguemguo, K. L. G., Teboukeu, B. G., Ndomou, H. S. C., Kohole, F. H. A., & Womeni, H. M. (2019b). Effect of bleaching and variety on the physico-chemical, functional and rheological properties of three new Irish potatoes (Cipira, Pamela and Dosa) flours grown in the locality of Dschang (West region of Cameroon). Heliyon, 5(12), e02982. https://doi.org/10.1016/j.heliyon.2019.e02982
   PubMed Web of Science ®Google Scholar
• Klang, J. M., Wouatidem-Nanfack, S. L., Tambo, T. S., Teboukeu, B. G., & Womeni, H. M. (2020). Optimisation of the production of corn amylase flour from corn Atp and Kassaï varieties for the fluidification and energy density increase of cassava gruel. Heliyon, 6(10), e06344. https://doi.org/10.1016/j.heliyon.2020.e05344
   Web of Science ®Google Scholar
• Kolawole, A. N., & Kolawole, A. O. (2015). Diastatic enzymes malting process optimisation of African finger millet for biotechnological uses. African Journal of Biochemistry Research, 9(6), 81–88. https://doi.org/10.5897/AJBR2015.0848
   Google Scholar
• Kotzia, G. A., Platis, D., Axarli, I. A., Chronopoulou, E. G., Karamitros, C., & Labrou, N. E. (2012). Biocatalysis, enzyme Engineering and Biotechnology. In B. K. Simpson, L. M. L. Nollet, F. Toldŕa, S. Benjakul, G. Paliyath, & Y. H. Hui (Eds.), Food biochemistry and food processing (pp. 125–166). John Wiley & Sons, Inc.
   Google Scholar
• Mallemo, R. C. J. Ogwok, P. Makokha, V. Mugampoza, E. & Ugen, M. A.(2009). Effect of banana peel-ash-extract on cooking time and acceptability of hard-to-cook beans (phaseolus vulgaris L.) in Uganda. International Journal of Tropical Agriculture and Food Systems, 3(1), 1–6. https://doi.org/10.4314/ijotafs.v3i1.50014
   Google Scholar
• Mbithi-Mwikya, S., Camp, J. V., & Huyghebaert, A. (2000). Nutrient and antinutrient changes in finger millet (Eleucine coracona) during sprouting. LWT-Food Science and Technology, 33(1), 9–14. https://doi.org/10.1006/fstl.1999.0605
   Google Scholar
• Milala, M. A., & Addy, O. E. (2014). Hydrolytic enzyme levels in malted cereals. Advances in Biochemistry, 2(5), 76–79. https://doi.org/10.11648/j.ab.20140205.14
   Google Scholar
• Nadeem, M. K., Qaswar, M., Ahmed, N., Rabnawaz, & Rasool, S. J. (2017). Effect of seed soaking time on germination of maize (Zea mays L.). PSM Biological Research, 2(1), 46–50.
   Google Scholar
• Narsih, Y., & Harijono, H. (2012). The study of germination and soaking time to improve nutritional quality of sorghum seed. International Food Research Journal, 19(4), 1429–1432.
   Google Scholar
• Ndagire, C. T., Muyonga, H. J., Manju, R., & Nakimbugwe, D. (2015). Optimized formulation and processing protocol for a supplementary bean- based composite flour. Food Science and Nutrition, 3(6), 527–538. https://doi.org/10.1002/fsn3.244
   Google Scholar
• Nguemguo, K. L. G., Tambo, T. S., & Klang, J. M. (2020). Effect of blanching, varietal difference of Irish potato flour and sprouted maize flour on energy density of gruels of three Irish potatoes varieties (Cipira, Pamela and Dosa) in dschang, West Cameroon: Optimization using response surface methodology (RSM). Asian Food Science Journal, 17(4), 28–43. https://doi.org/10.9734/afsj/2020/v17i430198
   Google Scholar
• Nguemogne, A. C., Desobgo, Z. S. C., & Nso, J. E. (2020). Optimisation de l’Extraction de la Dextrinase Limite de la Variété de Sorgho Camerounais Safrari. Journal of Food Stability, 3(2), 9–26. https://doi.org/10.36400/J.Food.Stab.3.2.2020-0016
   Google Scholar
• Okoli, E. V., Okolo, B. N., Moneke, A. N., & Ire, F. S. (2010). Effect of cultivar and germination time on amylolytic potential, extract yield and wort fermenting properties of malting sorghum. Asian Journal of Biotechnology, 2(1), 14e26. https://doi.org/10.3923/ajbkr.2010.14.26
   Google Scholar
• OMS. (2016). Rapport sur les résultats de l’OMS: budget programme 2016-2017. Organisation Mondiale de la Santé.
   Google Scholar
• Pelembe, L. A., Dewar, J., & Taylor, J. R. (2004). Effect of germination moisture and time on pearl millet malt quality–with respect to its opaque and lager beer brewing potential. Journal of the Institute of Brewing, 110(4), 320–325. https://doi.org/10.1002/j.2050-0416.2004.tb00627.x
   Web of Science ®Google Scholar
• Ratnavathi, C., & Ravi, S. (1991). Effect of different durations of steeping and malting on the production of alpha-amylase in sorghum. Journal of Cereal Science, 14(3), 287–296. https://doi.org/10.1016/S0733-5210(09)80047-7
   Web of Science ®Google Scholar
• Sagu, S. T., Nso, E. J., Karmakar, S., & De, S. (2015). Extraction and purification of beta amylase from stems of Abrus precatorius by three phase partitioning. Food Chemistry, 183, 144–153. https://doi.org/10.1016/j.foodchem.2015.03.028
   PubMed Web of Science ®Google Scholar
• Tambo, T. S., Klang, J. M., Ndomou, H. S. C., Kohole, F. H. A., & Womeni, H. M. (2019b). Application of amylase rich flours of corn and sweet potato to the reduction of consistency of cassava and corn gruels. Journal of Food Processing and Preservation, 43(9), e14058. https://doi.org/10.1111/jfpp.14058
   Web of Science ®Google Scholar
• Tambo, T. S., Klang, J. M., Ndomou, H. S. G., Teboukeu, B. G., Kohole, F. H. A., & Womeni, H. M. (2018). Characterization of crude extracts amylase flours of corn malt (Kassaï and Atp varieties) and sweet potato (Local and 1112 varieties). International Journal of Advanced Research in Biological Sciences, 5, 230–240. https://doi.org/10.22192/ijarbs.2018.05.05.024
   Google Scholar
• Tambo, T. S., Klang, J. M., Ndomou, H. S. C., Teboukeu, B. G., & Womeni, H. M. (2019a). Characterisation of corn, cassava and commercial flours: Use of amylases rich flours of germinated corn and sweet potato in the reduction of the consistency of the gruels made from these flours-influence on the nutritional and energy value. Food Science and Nutrition, 7(4), 1190–1206. https://doi.org/10.1002/fsn3.902
   Google Scholar
• Tambo, T. S., Ndinteh, T. D., Dongmo, J. R., Adebo, O. A., Kewuyemi, Y. O., Kamdem, K. M. H., Obilana, O. A., Klang, J. M., Njobeh, B. P., & Womeni, H. M. (2022). Optimization using response surface methodology of amylolytic capacity of maize Atp-Y and Coca-sr varieties: in vitro digestibility capacity, physico-chemical and functional properties of optimal sample. Journal of Agriculture and Food Research, 9, 100342. https://doi.org/10.1016/j.jafr.2022.100342
   Google Scholar
• Traoré, T., Icard-Vernière, C., Mouquet, C., Picq, C., Traoré, A., & Trèche, S. (2003). Variation de l’activité α α-amylasique et des teneurs en certains nutriments et facteurs anti-nutritionnels au cours de la préparation de farines de céréales germées par les dolotières de Ouagadougou. Voies alimentaires d’amélioration des situations nutritionnelles. Food-Based Approaches for a Healthy Nutrition, 14, 525–538.
   Google Scholar
• Tsopbeng, T. A. B., Tambo, T. S., Teboukeu, B. G., Zokou, R., & Klang, J. M. (2018). Effect of germination time on the diastatic power of maize (Coca-sr variety) and paddy rice (Nerica L 56 variety): Application of amylase rich flours and their extracts in the fluidification and improvement of the energy density of fermented maize gruel. Journal of Herbal Medicine Research, 3, 27. https://doi.org/10.28933/jhmr-2018-11-1108
   Google Scholar
• UNICEF. (2013). Children with disabilities, annual report. 52p.
   Google Scholar
• Yadang, G., Mbome Lape, I., & Ndjouenkeu, R. (2013). Changes in amylase activity, hot-paste viscosity and carbohydrates during natural fermentation of sweet potato (Ipomea batatas). AGRAR-2013. Proceedings of the 1ère conférence de la recherché africaine sur l’agriculture, l’alimentation et la nutrition, Yamoussokro, Cote d’ivoire, 4-6 juin 2013 (p. 683).
   Google Scholar
• Yaredi, P., Nabubuya, A., & Msuya, J. (2016). Effect of amylase activity in germinated maize flour on viscosity, energy and nutrient density of complementary porridge. Fifth RUFORUM Biennial Regional Conference, 17-21 October 2016, Cape Town, South Africa, 14(2), 1059. 1065.
   Google Scholar