Oladejo A.O., Sobukola O.P., Awonorin S.O., Adejuyigbe S.B.
Department of Agricultural and Food Engineering, University of Uyo, P.M.B 1017, Uyo, Nigeria; Department of Food Science and Technology, Federal University of Agriculture, P.M.B. 2240, Abeokuta, Nigeria; Department of Mechanical Engineering, Federal Unive
Oladejo, A.O., Department of Agricultural and Food Engineering, University of Uyo, P.M.B 1017, Uyo, Nigeria; Sobukola, O.P., Department of Food Science and Technology, Federal University of Agriculture, P.M.B. 2240, Abeokuta, Nigeria; Awonorin, S.O., Department of Food Science and Technology, Federal University of Agriculture, P.M.B. 2240, Abeokuta, Nigeria; Adejuyigbe, S.B., Department of Mechanical Engineering, Federal University of Agriculture, P.M.B. 2240, Abeokuta, Nigeria
Sweet potato of uniform sizes and shape were subjected to steam peeling (temperature 80- 100°C and peeling time 5-15 min) and lye peeling (sodium hydroxide concentration 8-12%, temperature 80-100°C and peeling time 3-5 min). Response surface methodology was used to analyze and optimize the process parameters in each case. For steam peeling, the peel loss and unpeeled surface area were 6.85 and 28.16%, respectively, while optimum peeling conditions where temperature and peeling time of 100°C and 5 min, respectively, for minimum peel loss and unpeeled surface area. For lye peeling, however, the peel loss and unpeeled surface area were 13.19 and 13.35%, respectively, and optimum peeling conditions were lye concentration, temperature and peeling time of 8.89%, 100°C and 4.75 min, respectively, for minimum peel loss and unpeeled surface area. The models developed in each case (R-squared of 0.9225 and 0.8428; 0.5929 and 0.8346) were adequate in producing responses as a function of the independent variables. From the optimized values and results obtained, lye peeling was more suitable for sweet potato.