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Mathematical Modeling of some Functional Properties of Mucuna cochinchinensis
Abstract
Response surface methodology was used to obtain predicted values of the functional properties of Mucuna cochinchinensis. The processing variables were blanching time (bt) and drying temperature (dt). The data generated
from the experiment was analyzed by regression analysis. Linear and quadratic effects of blanching time (bt) were significant (P < 0.05) for fat absorption and foaming capacities. The coefficient of determination (R2) for the fit were 0.86, 0.96, 0.89 and 0.63 for bulk density, foaming, fat
and water absorption capacities respectively. These high (R2) values showed that the models developed for the response variables appeared adequate for predictive purposes. The experimental and predictive values were closely related showing that the models correctly predicted
the response variables.
from the experiment was analyzed by regression analysis. Linear and quadratic effects of blanching time (bt) were significant (P < 0.05) for fat absorption and foaming capacities. The coefficient of determination (R2) for the fit were 0.86, 0.96, 0.89 and 0.63 for bulk density, foaming, fat
and water absorption capacities respectively. These high (R2) values showed that the models developed for the response variables appeared adequate for predictive purposes. The experimental and predictive values were closely related showing that the models correctly predicted
the response variables.
