Influence of Postharvest Natural Softening Conditions on the Nutritional Quality of Safou (Dacryodes edulis H.J.Lam) Flour: Rheological Properties of the Optimized Safou Flour

Table 2

Experimentation matrix for the optimization process.

Trial number	(days)	(h)	(°C)
1	+1 (12.00)	-1 (24.00)	-1 (45.00)
2	0 (7.50)	0 (36.00)	0 (50.00)
3	+1 (12.00)	+1 (48.00)	-1 (45.00)
4	0 (7.50)	0 (36.00)	0 (36.00)
5	-1 (3.00)	-1 (24.00)	+1 (55.00)
6	+1 (12.00)	-1 (24.00)	+1 (55.00)
7	-1 (3.00)	+1 (48.00)	-1 (45.00)
8	+1 (12.00)	+1 (48.00)	+1 (55.00)
9	-1 (3.00)	-1 (24.00)	-1 (45.00)
10	0 (7.50)	0 (36.00)	0 (50.00)
11	0 (7.50)	0 (36.00)	0 (50.00)
12	-1 (3.00)	+1 (48.00)	+1 (55.00)
13	0 (7.50)	0 (36.00)	+α (58.17)
14	-α (0.15)	0 (36.00)	0 (50.00)
15	+α (14.84)	0 (36.00)	0 (50.00)
16	0 (7.50)	+α (55.60)	0 (50.00)
17	0 (7.50)	0 (36.00)	0 (50.00)
18	0 (7.50)	-α (16.40)	0 (50.00)
19	0 (7.50)	0 (36.00)	0 (50.00)
20	0 (7.50)	0 (36.00)	-α (41.84)