Table 2 Doehlert design showing experimental runs for every post-harvest treatment
| Â | Drying | Roasting | Steam blanching | Fermentation/Oxidation | ||||
|---|---|---|---|---|---|---|---|---|
Runs | Temperature | Time | Temperature | Time | Temperature | Time | Temperature | Time |
1 | 55 | 195 | 160 | 15 | 90 | 10 | 35 | 52.5 |
2 | 55 | 195 | 160 | 15 | 90 | 10 | 35 | 52.5 |
3 | 55 | 195 | 160 | 15 | 90 | 10 | 35 | 52.5 |
4 | 70 | 195 | 180 | 15 | 100 | 10 | 35 | 90 |
5 | 40 | 195 | 140 | 15 | 80 | 10 | 35 | 15 |
6 | 63 | 210 | 170 | 25 | 95 | 15 | 45 | 71.25 |
7 | 63 | 180 | 170 | 5 | 95 | 5 | 25 | 71.25 |
8 | 48 | 180 | 150 | 5 | 85 | 5 | 25 | 33.75 |
9 | 48 | 210 | 150 | 25 | 85 | 15 | 45 | 33.75 |