Optimization of blending ratios of wheat-maize-sprouted mungbean (Vigna radiata L.) composite flour bread using D-optimal mixture design

A D-optimal mixture design was used to study the effects of blending ratio of wheat, sprouted mungbean, and maize flour on functional properties of composite flour and physico-chemical properties and sensory attributes of composite bread. A total of 13 formulations were generated using Design Expert software. The functional properties of the composite flour were significantly (p < 0.05) influenced by the blend proportion. The bulk density (BD) increased with increase in mungbean flour content and decreased with increase in wheat flour content. The loaf volume, specific volume, and loaf height increased with decrease in mungbean flour proportion. The sensory attributes were significantly (p < 0.05) affected by blend proportions. Increase in mungbean flour resulted in decreased sensory scores. Graphical optimization revealed that the best results were found between 76 and 87% of wheat, 8 and 15% maize, and 4 and 10% mungben flour. Using the criteria of maximizing all the sensory attributes, protein, volume, specific volume loaf height and minimizing BD and weight, numerical optimization revealed that best results were obtained at 10% mungbean flour, 15% maize flour, and 75% wheat flour with a desirability value of 0.515.Optimization of blending ratios of wheat-maize-sprouted mungbean (Vigna radiata L.) composite flour bread using D-optimal mixture designAll authorsNkosephayo T. Manyatsi, W. K. Solomon & J.S. Shelembe | https://doi.org/10.1080/23311932.2020.1824304Published online:09 October 2020Display full size