4. CONCLUSION

The use of response surface methodology was successful in optimizing cassava fermentation for the production of “pupuru” flour. The optimum fermentation conditions resulted in pH and TTA which was not significantly different from the RSM predicted ones.This implies that resulted “pupuru” flour will have low cyanide content when compared with that of traditionally prepared “pupuru” .
Author Contributions: The laboratory work was carried out by J. O. Alaba, supervision of the laboratory work and write was done by J. A. V. Olumurewa and review of the article was done by M. O. Oluwamukomi.
Conflicts of Interest: “The authors declare no conflict of interest.”
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