Skip to main page content
U.S. flag

An official website of the United States government

Dot gov

The .gov means it’s official.
Federal government websites often end in .gov or .mil. Before sharing sensitive information, make sure you’re on a federal government site.

Https

The site is secure.
The https:// ensures that you are connecting to the official website and that any information you provide is encrypted and transmitted securely.

Access keys NCBI Homepage MyNCBI Homepage Main Content Main Navigation
. 2023 May 23;12(11):2101.
doi: 10.3390/foods12112101.

Application of Central Composite Design and Superimposition Approach for Optimization of Drying Parameters of Pretreated Cassava Flour

Ellyas Alga Nainggolan  1   2 , Jan Banout  1 , Klara Urbanova  1
Affiliations

Application of Central Composite Design and Superimposition Approach for Optimization of Drying Parameters of Pretreated Cassava Flour

Ellyas Alga Nainggolan et al. Foods. .

Abstract

The primary goals of this study were to identify the influence of temperature and drying time on pretreated cassava flour, as well as the optimal settings for the factors and to analyze the microstructure of cassava flour. The experiment was designed using the response surface methodology with central composite design and the superimposition approach in order to assess the effect of drying temperature (45.85-74.14 °C) and drying time (3.96-11.03 h) and the optimal drying conditions of the cassava flour investigated. Soaking and blanching were applied as pretreatments to freshly sliced cassava tubers. The value moisture content of cassava flour was between 6.22% and 11.07%, whereas the observed whiteness index in cassava flour ranged from 72.62 to 92.67 in all pretreated cassava flour samples. Through analysis of variance, each drying factor, their interaction, and all squared terms had a substantial impact on moisture content and whiteness index. The optimized values for drying temperature and drying time for each pretreated cassava flour were 70 °C and 10 h, respectively. The microstructure showed a non-gelatinized, relatively homogeneous in size and shape sample with pretreatment soaked in distilled water at room temperature. These study results are relevant to the development of more sustainable cassava flour production.

Keywords: blanching; cassava flour; central composite design; soaking; superimposition.

PubMed Disclaimer

Conflict of interest statement

The authors declare no conflict of interest.

Figures

Figure 1
Figure 1
Response surface plot for MC of cassava flour with pretreatment (a) A; (b) B; (c) C. The blue, green, yellow, and red colors on the surface represent the gradient range from the lowest to the greatest response value, respectively. The red dot represents the response value above the surface, while the pink dot represents the response value below the surface.
Figure 1
Figure 1
Response surface plot for MC of cassava flour with pretreatment (a) A; (b) B; (c) C. The blue, green, yellow, and red colors on the surface represent the gradient range from the lowest to the greatest response value, respectively. The red dot represents the response value above the surface, while the pink dot represents the response value below the surface.
Figure 2
Figure 2
Microstructure of cassava flour with pretreatment: (a) A; (b) B; and (c) C at 1000× magnification after being dried at 70 °C for 10 h.
Figure 3
Figure 3
Response surface plot for WI of cassava flour with pretreatment (a) A; (b) B; (c) C. The blue, green, yellow, and red colors on the surface represent the gradient range from the lowest to the greatest response value, respectively. The red dot represents the response value above the surface, while the pink dot represents the response value below the surface.
Figure 4
Figure 4
The pretreated cassava flour after being dried at 70 °C for 10 h.
Figure 5
Figure 5
Optimization plot for the optimum T1 and T2.
Figure 6
Figure 6
Superimposition of the contour plots for the optimum drying conditions for cassava flour with (a) A, (b) B, and (c) C pretreatments.
See this image and copyright information in PMC

Similar articles

See all similar articles

Cited by

References

    1. DTP . Laporan Tahunan Tahun 2020. Direktorat Jenderal Tanaman Pangan; Daerah Khusus Ibukota Jakarta, Indonesia: 2020.
    1. FAOSTAT . Statistics Division Food and Agriculture Organization of the United Nations. FAOSTAT; Rome, Italy: 2020. [(accessed on 10 October 2022)]. Crops and Livestock Products. Available online: https://www.fao.org/faostat/en/#data/QCL.
    1. Maieves H.A., Oliveira D.C., De Bernardo C., Müller C.M.D.O., Amante E.R. Microscopy and texture of raw and cooked cassava (manihot esculenta crantz) roots. J. Texture Stud. 2012;43:164–173. doi: 10.1111/j.1745-4603.2011.00327.x. - DOI
    1. Montagnac J.A., Davis C.R., Tanumihardjo S.A. Nutritional value of cassava for use as a staple food and recent advances for improvement. Compr. Rev. Food Sci. Food Saf. 2009;8:181–194. doi: 10.1111/j.1541-4337.2009.00077.x. - DOI - PubMed
    1. Cazumbá da Silva Í.R., de Cardoso R.C.V., Góes J.Â.W., Druzian J.I., Vidal Júnior P.O., de Andrade A.C.B. Food safety in cassava “flour houses” of Copioba Valley, Bahia, Brazil: Diagnosis and contribution to geographical indication. Food Control. 2017;72:97–104. doi: 10.1016/j.foodcont.2016.07.034. - DOI

LinkOut - more resources