Effect of Roasting on the Phytochemical Properties of Three Varieties of Marble Vine () Using Response Surface Methodology.

This study assessed the optimum roasting conditions on the phytochemical properties of three varieties of seeds using response surface methodology. Roasting conditions were varied using temperature (110°C~200°C) and time (10~40 min). Phytochemical components (phenolics, tannin, flavonoids, cardiac glycoside, and steroids) of the seeds were screened and estimated.

Predicting the Nutritional and Rancidity Properties of Dehydrated Catfish ( ) Using Response Surface Methodology.

Catfish (), the most popular fish species cultivated in Nigeria is rich in nutrients but highly perishable thus, it requires processing for preservation. In order to determine the optimal dehydration parameters, the combined effects of brine concentration [3.0, 6.