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Optimization of Cassava (Manihot esculenta Crantz) Bars with Peanuts (Arachis hypogaea Linn.) and Malunggay (Moringa oleifera Lam.)

Jessa B. Gisulga 1 and Lorina A. Galvez 2
1. Department of Agriculture and Allied Courses, Mindoro State College of Agriculture and Technology, Oriental Mindoro, Philippines
2. Department of Food Science and Technology, Visayas State University, Leyte, Philippines
Abstract—Snack bars made from cassava along with the fortification of peanuts and malunggay uplifts the utilization of cassava as a key commercial crop with high-value and nutritious products. Optimization of the formulation of cassava bars with peanuts and malunggay was done using Response Surface Methodology. Plackett-Burman (PB) variable screening design and a 33 fractional factorial experiment following Central Composite Design with different levels of cassava grates (20, 40, 60% w/w), peanuts (10, 20, 30% w/w) and malunggay (8, 16, 24% w/w). Response Surface Regression analyses revealed significant influence of the three variables on the total regression models for the color, texture and bitter taste acceptability response of the product. Verification study confirms a high predictive ability of the model in generating the acceptability responses. Optimum product formulation was at 35% w/w cassava grates, 22% w/w peanuts and 10% w/w malunggay satisfying an acceptability of ≥ 7.4 for all sensory parameters and at the cost of Php 20.00 per 50 g of product.

Index Terms—response surface methodology, fortification, cassava, malunggay, peanuts

Cite: Jessa B. Gisulga and Lorina A. Galvez, "Optimization of Cassava (Manihot esculenta Crantz) Bars with Peanuts (Arachis hypogaea Linn.) and Malunggay (Moringa oleifera Lam.)," Journal of Advanced Agricultural Technologies, Vol. 4, No. 3, pp. 219-225, September 2017. Doi: 10.18178/joaat.4.3.219-225
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