Optimisation of Drying Temperature and Time for Ackee (Blighia sapida) Aril Flour Using Response Surface Methodology

Puntos clave

• Optimizing drying temperature and time enhances the quality of ackee aril flour.
• Results show significant improvements in texture and nutrient retention at specific conditions.
• Response surface methodology was employed to evaluate the effects of different drying parameters on flour quality.
• These findings highlight the potential for better food processing methods in the industry.

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