Journal of
Agricultural Biotechnology and Sustainable Development

  • Abbreviation: J. Agric. Biotech. Sustain. Dev.
  • Language: English
  • ISSN: 2141-2340
  • DOI: 10.5897/JABSD
  • Start Year: 2009
  • Published Articles: 139

Full Length Research Paper

Optimizing gari quality attributes for different groups of consumers with response surface methodology

  Udofia, P. G1*, Udoudo, P. J1, Eyen, N. O1 and Udoekong, N. S.2
  1Department of Hotel and Catering Management, Akwa Ibom State Polytechnic, Ikot Ekpene, Nigeria. 2Department of Science Technology, Akwa Ibom State Polytechnic, Ikot Ekpene, Nigeria.
Email: [email protected]

  •  Accepted: 14 December 2010
  •  Published: 28 February 2011



Different groups of consumers prefer different sensory attributes of gari. Therefore it is difficult to produce one stock of the product for all sectors of the market. Fermentation time (h), frying temperature (°C) and resident time (min.) and their interaction effect on quality attributes of gari; swelling capacity, texture, colour, taste and  acceptability of gari was investigated. Optimization analysis showed that the optimum quality for all the parameters; 3.51, 3.83, 4.14, 4.70 and 4.70 of swelling capacity, texture, colour, taste and acceptability, respectively were obtained with the fermentation temperature of 12 h, frying temperature of 95°C and resident time of 34.64 h. Other runs in the design were also accepted by some members of the taste panel. The design provides various experimental runs for the production of gari with varying quality attributes to suit the traditional varying market preference.


Key words: Optimization, response surface methodology, CCD.