Adebesin, A.a. & Ganiyu, Y.o

The research work is geared towards development of an acceptable limit for selected roasted food in a control process using Smart temperature controlled roasting device. Sensory qualities of roasted samples were evaluated through organoleptic experiment to accesses the important roasting characteristics (aroma, taste, colour and texture) that influence human for consumption and analyzed using Response Surface Methodology (RSM) of Design Expert10 at different roasting temperatures (1600C to 2400C), roasting times (10min to 50min) and roasting distances (50mm to 150mm). The results show that roasting temperature, time and distance significantly (p<0.05) affected sensory qualities of roasted plantain while that of yam significantly (p<0.05) affected by temperature and time and attributes of roasted groundnut significantly (p<0.05) affected by temperature only. The correlation coefficients (R2) of the proposed equations for all quality indicator of roasted samples was more than 0.7, with the lack of fit being insignificant (p<0.05). Interaction of roasting factors become more significant (p<0.05) in the preparation of roasted plantain and yam than groundnut. The optimized roasting parameters for individual roasted food items are 1600C, 11min and 150mm, were found to be the optimal parameters for roasting Groundnut with roasting efficiency of 68.4% but 2200C, 36min and 138mm for roasted yam, and 1860C, 38min and 149mm for roasting plantain with roasting efficiency of 66.1% and 94.1% respectively. Keywords: Groundnut, Plantain, Yam Roasting, Sensory qualities, Temperature, Time, Distance, Physicochemical properties, Organoleptic 0150