Optimization of Fermentation Parameters for “Pupuru” Flour Production

The fermentation conditions for the production of “pupuru” are enhanced at optimized conditions using response surface methodology (RSM). A Central Composite Design (CCD) with three independent variables; mass of root (2 to 6 kg), fermentation temperature (28 to 32 oC) and fermentation time (72 to 120 h) are used to study the response variables pH and Total Titratable Acidity (TTA) of fermented cassava. The design gives nineteen runs, 5 centre points, 14 non centre points. A face centred central composite second - order design is used to evaluate the combined effect of the independent variables. The results indicate that the generated regression model represents the relationship between the independent variables and responses. All linear terms, two quadratic terms (fermentation time and fermentation temperature) and all interactive terms had insignificant (p < 0.05) effect on pH and TTA. The optimum conditions for fermentation are achieved at 28 oC for 105 h to obtain pH of 3.99 and TTA of 0.25% Lactic acid which shows no significant difference (p>0.05) from the response surface methodology predicted pH and TTA of 3.96 and 0.22% Lactic acid.