This study optimized thermal processing conditions for Solanum torvum fruits to simultaneously maximize nutritional enhancement and minimize antinutritional factors using response surface methodology and desirability function analysis. A central composite design evaluated nine treatment combinations across three drying temperatures (50°C–70°C) and three pretreatment methods (boiling, 3% ascorbic acid, and 5% ascorbic acid). Multiple response optimization targeted protein content, iron content, vitamin C retention, alkaloid reduction, tannin reduction, and browning index. Optimal processing conditions were identified as 68.5°C drying temperature with 2.3‐min boiling pretreatment, achieving an overall desirability index of 0.847. This combination delivered iron enhancement to 68.4 mg/kg, protein content of 1.15%, 94.5% alkaloid reduction, and 68.2% tannin reduction compared to fresh samples. Principal component analysis revealed that mineral enhancement and antinutritional factor reduction explained 78.3% of processing variance. Model validation demonstrated predictive accuracy with deviations < 6% between predicted and experimental values. The optimization framework provides guidelines for S. torvum fruit processing and demonstrates multivariate optimization of competing nutritional objectives.
Afia Sakyiwaa Amponsah (Thu,) studied this question.