Optimization of the Proximate Composition and Functional Properties of a Composite Flour Formulated from Date Fruit, Sprouted Mung Bean, and Malted Sorghum Using Response Surface Methodology
DOI:
https://doi.org/10.54536/ajfst.v4i2.5552Keywords:
Date Fruit Powder, Malted Sorghum, Optimization, Snack Bars, Sprouted Mung BeanAbstract
This study evaluated the effects of varying proportions of malted sorghum flour (MSF), sprouted mung bean flour (SMF), and date fruit powder (DFP) on the functional and nutritional properties of composite flour blends. A D-optimal mixture design was used to generate fourteen formulations, varying MSF (60–80%), SMF (10–30%), and DFP (5–10%). The blends were assessed for functional attributes including bulk density, foaming capacity, wettability, gelatinization temperature, water and oil absorption capacities, and swelling capacity as well as proximate composition (moisture, protein, fat, ash, fiber, carbohydrate, and energy). Significant differences (p < 0.05) were observed across samples, reflecting the influence of blend ratios on product characteristics. Increased levels of SMF and DFP significantly improved nutritional quality and functional properties, including protein content, foaming ability, and fiber enrichment. Response surface plots revealed that higher proportions of SMF and DFP enhanced most quality attributes. Regression models (linear to quartic) were statistically significant (p < 0.05) for the majority of responses, though gelatinization temperature and water absorption capacity did not fit well. Model performance metrics including high R², adjusted R², predicted R², low lack-of-fit, and adequate precision validated model reliability. Numerical optimization using Response Surface Methodology (RSM) identified an optimal formulation of 69.93% MSF, 21.38% SMF, and 8.69% DFP, with a composite desirability of 0.620. The optimized blend demonstrated desirable shelf stability, nutritional density, and functional performance, making it suitable for health-oriented foods such as snack bars. This research highlights the potential of underutilized, climate-resilient crops in developing nutrient-rich, functional food systems for improved dietary diversity and food security.
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