Optimization of mucilage extraction methods from few food plants of Ivorian flora using experimental design

The interest of Côte d’Ivoire populations in mucilaginous food plants caused the use of experimental design to optimize mucilage extraction methods. So, 6 technological parameters have been selected. It is about the delipidation (X1), the ratio vegetal/water (X2), the steeping time (X3), the heating time (X4), the ratio filtrate/ethanol (X5) and the refrigeration time (X6). Plackett and Burman design and full factorial design application permitted to optimize mucilage extraction of this food plants. The results showed that delipidation is the most significant parameter for Irvingia kernels and it contributed to 100% in mucilage yield variation. The ratio vegetal/water and steeping time contributed to 12.37% and 11.96% respectively. To the level of the leaves, the most significant parameters are the steeping time (84.24%), the ratio vegetal/water (79.02%) and the heating time (48.34%). Optimal process application gave the experimental answers of 56.34±0.42% and 25.81±0.39% appreciably equal to the answers predicted by the mathematical computations that were respectively of 55.75% and 27.04% for the kernels and the leaves.