Optimum conditions and verification of model
The optimum conditions for fermentation condition were achieved at the
optimum mass of 4 kg at 28 oC for 105 h. The pH and
TTA were 3.99 and 0.25% respectively at optimum conditions which shows
no significant (p> 0.05) difference from the RSM predicted
value (3.96 and 0.22). On the other hand, the pH and TTA of the
traditional prepared “pupuru” had 4.5 and 0.35
In addition, the closeness between experimental and predicted values
confirmed the adequacy of the corresponding response surface model used
for describing the pH and TTA as a function of fermentations. The pH of
the fresh cassava 6.5 has been shown to have reduced; this indicated
that fermentation reduced the pH of the cassava mash. This agrees with
the report of Lee et al [10] for gari production which reduces from
6.7 to 4.0; Oyewole and Ogundele [11] for fufu which reduces
from 5.8 to 4.1.