20+ Million Readerbase
Indexed In
  • Genamics JournalSeek
  • Academic Keys
  • JournalTOCs
  • China National Knowledge Infrastructure (CNKI)
  • Access to Global Online Research in Agriculture (AGORA)
  • Centre for Agriculture and Biosciences International (CABI)
  • RefSeek
  • Directory of Research Journal Indexing (DRJI)
  • Hamdard University
  • OCLC- WorldCat
  • Scholarsteer
  • SWB online catalog
  • Publons
  • Euro Pub
  • Google Scholar
Share This Page
Recommended Webinars & Conferences

26th Euro-Global Summit on Food and Beverages

Vienna, Austria

32nd World Conference on Food and Beverages

London, UK

35th International Conference on Food Science and Technology

Prague, Czech Republic
Journal Flyer
Flyer image

Adedeji AA

Adedeji AA


  • Research Article
    Optimisation of Deep-Fat Frying of Plantain Chips (Ipekere) using Response Surface Methodology
    Author(s): Adeyanju JA, Olajide JO and Adedeji AAAdeyanju JA, Olajide JO and Adedeji AA

    Deep-fat frying of plantain chips (ipekere) was investigated with the aim of predicting optimum operating conditions for plantain chips to minimize oil content in order to produce healthy products. The effect of frying temperature and time on moisture content, oil content, breaking force and colour intensity of plantain chips was evaluated. Response surface methodology was used to analyze the results of the central composite design of the frying processes for the responses as a result of variation in the levels of frying temperature (150°C-190°C) and frying time (2-4 minutes). Response surface regression analysis shows that responses were significantly (p<0.05) correlated with frying temperature and time. Regression model was developed for the investigation of the effect of frying temperature and time on the responses. The polynomial regression .. Read More»
    DOI: 10.4172/2157-7110.1000584

    Abstract PDF