Effect of Storage Conditions on the Methanol Content of Burukutu Produced from Different Sorghum Varieties; A Response Surface Methodology Approach
2018 | American Journal of Food, Nutrition and Health | Pp. 42-47
Methanol content of burukutu made from different sorghum varieties was studied using Response Surface Methodology. A three-level three-factorial Box-Behnken experimental design was adopted to study the effects of storage conditions and chemical properties on...