Optimization of Nutritional and Sensory Properties of Unleavened Flatbread Developed From Maize-Boiled Rhizome of...

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 (p > 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.