Fikiru O, Bultosa G, Fikreyesus Forsido S, Temesgen M. Nutritional quality and sensory acceptability of complementary food blended from maize (
Zea mays),
roasted pea (
Pisum sativum), and malted barley (
Hordium vulgare).
Food Sci Nutr 2017;
5:173-181. [PMID:
28265352 PMCID:
PMC5332271 DOI:
10.1002/fsn3.376]
[Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/13/2016] [Revised: 03/19/2016] [Accepted: 04/01/2016] [Indexed: 11/16/2022] Open
Abstract
The aim of this study was to evaluate the effect of blending ratio of malted barley, maize, and roasted pea flour on complementary food quality and sensory acceptability. D- Optimal mixture design was used to generate 14 formulations. Each ingredient had 55-90% maize, 20-35% pea and 4-12% malted barley. Pretreatments like debranning of maize, roasting of pea and dehusking of malted barley were done. The three component-constrained mixture design was conducted using Design-Expert® 6 (Stat-Ease). Ash, protein, fat, fiber, moisture, and carbohydrate contents were found in between range of 1.5-2.5%, 13.0-18.5%, 1.8-2.5%, 3.06-4.45%, 5.0-6.5%, and 68.9-74.1%, respectively. Significant difference (P < 0.05) among the treatments was observed for protein, moisture, odor, flavor and sensory overall acceptability. Lack-of-fit was significantly different only for fat (R2 = 0.90). Thus, the model generated can predict all attributes except for fat. The optimum values of high nutrient content and sensory acceptability were observed in the range of 55.0-68.5%, 27.5-35.0%, and 4.0-10.0% for maize, pea, and malted barley respectively.
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