Keyata Ebisa Olika, Tola Yetenayet B, Bultosa Geremew, Forsido Sirawdink Fikreyesus
Department of Food Science and Nutrition, Wollega University, PO Box 38, Shambu, Ethiopia.
Department of Post-Harvest Management, Jimma University, College of Agriculture and Veterinary Medicine, PO Box: 307, Jimma, Ethiopia.
Heliyon. 2021 Sep 7;7(9):e07955. doi: 10.1016/j.heliyon.2021.e07955. eCollection 2021 Sep.
Consumption of nutritionally deficient complementary foods in developing countries is among the main contributing factors to infants and young children's malnutrition. Therefore, this study was aimed to optimize the nutritional and sensory properties of complementary food made from malted sorghum, blanched soybean, boiled karkade seeds and premix. A D-optimal mixture experimental design with 18 runs was generated by design expert software within in the constrained: 40-60% malted sorghum, 20-30% blanched soybean, 10-20% boiled karkade seeds and 10% premix (5.0% figl leaf powder, 4.5% sugar and 0.5% iodized table salt). Statistical model evaluation and optimization were done using D-optimal mixture design expert software. Sensory evaluation was conducted using 53 untrained panelists on two selected formulations and the control (local formulation). The study shows that with an increasing ratio of blanched soybean and boiled karkade seeds flour in the blend, a significant (p < 0.05) increase in protein, fat, energy and mineral contents, and a decrease in tannin and phytic acid contents of high mineral bioavailability except for oxalate: calcium ratio in the formulations were observed. The optimal blending ratio was 45.0% malted sorghum, 26.0% blanched soybean, and 19.0% boiled karkade seeds flour plus 10.0% premix. The gruel made from the new formula was significantly (p < 0.05) liked in terms of aroma, flavor, mouthfeel and overall acceptability than the control sample. The findings suggested that the optimal mix of these traditionally processed ingredients can potentially alleviate protein-energy malnutrition and micronutrient deficiency to mitigate expensive commercial infant complementary foods sold in the market.
在发展中国家，食用营养缺乏的辅食是导致婴幼儿营养不良的主要因素之一。因此，本研究旨在优化由发芽高粱、焯烫大豆、水煮卡开迪籽和预混料制成的辅食的营养和感官特性。设计专家软件在以下约束条件下生成了一个具有18次运行的D-最优混合实验设计：发芽高粱40-60%、焯烫大豆20-30%、水煮卡开迪籽10-20%和预混料10%（5.0%无花果叶粉、4.5%糖和0.5%碘盐）。使用D-最优混合设计专家软件进行统计模型评估和优化。对53名未经培训的评判员就两种选定配方和对照品（当地配方）进行了感官评价。研究表明，随着混合中焯烫大豆粉和水煮卡开迪籽粉比例的增加，除了配方中的草酸盐:钙比例外，蛋白质、脂肪、能量和矿物质含量显著（p<0.05）增加，单宁和植酸含量降低，矿物质生物利用率高。最佳混合比例为发芽高粱45.0%、焯烫大豆26.0%、水煮卡开迪籽粉19.0%加预混料10.0%。新配方制成的稀粥在香气、风味、口感和总体可接受性方面比对照样品更受喜爱（p<0.05）。研究结果表明，这些传统加工成分的最佳组合有可能缓解蛋白质-能量营养不良和微量营养素缺乏，以减少市场上销售的昂贵商业婴儿辅食。
