Abelti Alemu Lema, Teka Tilahun A, Bultosa Geremew
Department of Postharvest Management, College of Agriculture and Veterinary Medicine Jimma University Jimma Ethiopia.
Batu Fish and Other Aquatic Life Research Center Oromia Agricultural Research Institute Batu Ethiopia.
Food Sci Nutr. 2025 Apr 22;13(4):e70192. doi: 10.1002/fsn3.70192. eCollection 2025 Apr.
The aim of this study was to optimize nutritional composition, mineral contents, and overall sensory acceptability of unleavened flatbread developed from maize, boiled rhizome of water lily, and dried fish fillet powder. A mixture containing 50%-80% maize, 15%-30% boiled water lily rhizome, and 5%-20% dried fish fillet powder was mixed using the D-optimal mixture design. Flatbread developed from maize flour was used as the control. The results showed that the linear model described well changes in crude protein, total carbohydrate, gross energy value, sodium, potassium, iron, and zinc. The lack of fit was non-significant ( > 0.05) for all the linear models, indicating that the linear model equations fit the data well. The addition of boiled rhizome of water lily flour and dried fish fillet powder to maize improved protein content, potassium, calcium, magnesium, iron, and zinc but decreased fat, fiber, carbohydrate, and gross energy value. Numerical optimization results showed that a blending ratio containing 62.62% maize, 29.92% boiled rhizome of water lily, and 7.45% dried fish fillet powder resulted in the best formulation with a desirability function value of 0.516. It can be concluded that this bread can potentially reduce protein energy malnutrition and micronutrient deficiencies.
本研究的目的是优化由玉米、水煮睡莲根茎和干鱼片粉制成的无酵薄饼的营养成分、矿物质含量和总体感官可接受性。使用D-最优混合设计将含有50%-80%玉米、15%-30%水煮睡莲根茎和5%-20%干鱼片粉的混合物进行混合。以玉米粉制成的薄饼作为对照。结果表明，线性模型很好地描述了粗蛋白、总碳水化合物、总能值、钠、钾、铁和锌的变化。所有线性模型的失拟均不显著（>0.05），表明线性模型方程与数据拟合良好。在玉米中添加水煮睡莲根茎粉和干鱼片粉可提高蛋白质含量、钾、钙、镁、铁和锌的含量，但会降低脂肪、纤维、碳水化合物和总能值。数值优化结果表明，含有62.62%玉米、29.92%水煮睡莲根茎和7.45%干鱼片粉的混合比例产生了最佳配方，合意函数值为0.516。可以得出结论，这种面包有可能减少蛋白质能量营养不良和微量营养素缺乏。
