Optimisation of <i>Senna Occidentalis</i> L. Seed Roasting Using the Response Surface Method

Edmond Antoine Badock^1,2,*, Lahat Niang^1,2, Bou Ndiaye^1,2, Diawo Diallo^3,4, Abdoulaye Dramé^3,4, Omar Toure^1,2, Nicolas Cyrille Ayessou^1,2, Mady Cissé^1,2

¹Higher Polytechnic, Water, Energy, Environment and Industrial Processes Laboratory, Cheikh Anta Diop University, Dakar 5005, Senegal.

²Higher Polytechnic, Centre for Food Security Studies and Functional Molecules (CESAM-RESCIF), Cheikh Anta Diop University, Dakar 5005, Senegal.

³Biomass Product Development Laboratory, Department of Chemistry, Cheikh Anta Diop de Dakar University, Dakar 5005, Senegal.

⁴Organic and Bio-Organic Chemistry Laboratory, Departement of Chemistry, Faculty of Science and Technology, Cheikh Anta Diop University, Dakar 5005, Senegal.

*Corresponding author: Edmond Antoine Badock

Published: March 24,2025

Abstract

The aim of the study was to define the optimum conditions for roasting Senna occidentalis seeds for the production of coffee substitute; ground ‘negro coffee’. A centred composite design was used to assess the effects of roasting temperature and time on secondary metabolites (polyphenols and flavonoids), antioxidant potential and the colour of ‘senna coffee’. The roasting temperature and time were varied from 190 to 210°C and 10 to 20 minutes respectively. Multiple regression models were developed using response surface methodology (RSM). The results visualised with the response surface graphs show that temperature and time significantly influence the recorded responses. The optimum conditions for roasting the seeds to produce ‘senna coffee’ are 194.206°C and 14.33 minutes. Under these conditions, the predicted polyphenol content, free radical scavenging activity, and colour difference were 2.419 mg EAG.g^-1, 53.89%, and 24.98 respectively.

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How to cite this paper

Optimisation of Senna Occidentalis L. Seed Roasting Using the Response Surface Method

How to cite this paper: Edmond Antoine Badock, Lahat Niang, Bou Ndiaye, Diawo Diallo, Abdoulaye Dramé, Omar Toure, Nicolas Cyrille Ayessou, Mady Cissé. (2025) Optimisation of Senna Occidentalis L. Seed Roasting Using the Response Surface Method. International Journal of Food Science and Agriculture, 9(1), 16-25.

DOI: http://dx.doi.org/10.26855/ijfsa.2025.03.002

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Optimisation of Senna Occidentalis L. Seed Roasting Using the Response Surface Method

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