Optimisation of Malting Parameters for Quinoa and Barley: Application of Response Surface Methodology

Table 6

ANOVA results for quadratic modelling of Brix content during quinoa malting.

Source	Sum of squares	Df	Mean square	F value	value
Model	21.2400	5	4.2500	11.9800	0.0025	Significant
A-steeping time	13.5400	1	13.5400	38.1900	0.0005
B-germination time	0.3376	1	0.3376	0.9525	0.3616
AB	0.0144	1	0.0144	0.0406	0.8460
A^2	7.3100	1	7.3100	20.6100	0.0027
B^2	0.0229	1	0.0229	0.0646	0.8067
Residual	2.4800	7	0.3545
Lack of fit	2.4800	3	0.8254	644.8300	<0.0001
Pure error	0.0051	4	0.0013
Cor total	23.72	12