Formulation optimization and characterization of functional .

This study aimed to enhance by incorporating a blend of composite flours, including germinated haricot bean, ultrasonicated fine-milled pumpkin, CMC (Carboxymethyl cellulose), and common wheat flour. Additionally, a D-optimal design was employed to optimize the formulation and achieve the desired outcome. Protein, fibre, total carotenoid content, and firmness were responses for optimizing formulation. The numerical optimization and model validation results indicated that it is feasible to use a flour composition of 63.00 g common wheat flour, 19.01 g germinated haricot bean flour, 14.51 g ultrasonicated fine-milled pumpkin flour, and 3.48 g carboxymethyl cellulose (CMC) per 100 g of flour to prepare with desirability of 0.596. The proximate composition analysis results showed that the optimized had higher levels of fibre, ash, and protein compared to the control , whereas the carbohydrate content was significantly lower. The studies on color estimation revealed that the yellow color of the product was slightly increased during the optimization of (15.09-31.09), while the brightness index was reduced from 89.38 to 74.44. Compared to the control kemesha, the optimized had a total phenolic, flavonoid, and carotenoid content of 7.47, 3.67, and 149.20 times greater. The cooking loss (4.95%) and water absorption (220.68%) of optimized were improved compared to control . The composite significantly improved the sensory qualities of both raw and cooked , including surface smoothness, resistance to break, appearance, texture, color, and overall acceptance.