Optimization of fermentation parameters for cereal-porridge production using Response Surface Methodology (RSM)

The possibility of the production ‘ogi’ (a Nigerian cereal-porridge) with optimum quality was investigated using Response Surface Methodology (RSM). Grains white maize (Zea mays) and sorghum (Sorghum bicolor) were used separately in combination (1:1 w/w), as substrates for fermentations a duration 48h at ambient conditions. starter cultures controlled experiment consisted 2 strains Lactobacillus fermentum yeast, Pichia kudriavzevii. organoleptic assessment showed that there significant difference observed between from different substrates, maize-sorghum blend substrate being most acceptable. surface optimization analysis Box Behnken design revealed desirable (0.89 desirability) conditions could yield following responses: pH 5, protein content 2.28% overall acceptability 8.5 were: temperature 28 °C, concentration 50%, inoculum 4.0%, 10h fermentation. efficient optimizing major fermentation high desirability blend, predictive experimental values closely related. be employed pilot study industrialization production.