Optimization of cassava fermentation conditions for
production of “pupuru” flour
The effect of three independent variables A (mass of roots), B
(fermentation time) and C (fermentation temperature) on pH
(Y1) and TTA (Y2) was investigated. A
center composite design (CCD) used to study the main and combine effects
of fermentation process variables on the pH and TTA in order to create
model between the variables; and use variable to optimize cassava
fermentation condition for production of pupuru. Nineteen runs based on
CCD and five center points with three independent variables were used
(Table 1). The independent variables range studied were mass of root (2
to 6 kg), fermentation time (72 to 120 h) and fermentation temperature
(28-32 oC). The choice of levels was suggested by
[6], based on the fermentation conditions as specified in RSM design
(Table 1).