African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 857

Full Length Research Paper

Multi-response optimization of the energy value and rheological parameters in the formulation of a complementary infant-gruel flour

Yvette JIOKAP NONO
  • Yvette JIOKAP NONO
  • Department of Chemical Engineering and Environment, University Institute of Technology (IUT), University of Ngaoundere, P. O. Box: 455 Ngaoundere, Cameroon.
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Cybele MAKA TAGA
  • Cybele MAKA TAGA
  • Department of Chemical Engineering and Environment, University Institute of Technology (IUT), University of Ngaoundere, P. O. Box: 455 Ngaoundere, Cameroon.
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Fabrice ABUNDE NEBA
  • Fabrice ABUNDE NEBA
  • Department of Chemical Engineering and Environment, University Institute of Technology (IUT), University of Ngaoundere, P. O. Box: 455 Ngaoundere, Cameroon.
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Cesar KAPSEU
  • Cesar KAPSEU
  • Department of Process Engineering, National Advanced School of Agro-Industrial Sciences (ENSAI), University of Ngaoundere, P. O. Box: 455 Ngaoundere, Cameroon.
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  •  Received: 01 January 2017
  •  Accepted: 24 May 2017
  •  Published: 31 August 2017

Abstract

The objective of this study is to present the formulation of complementary infant-gruel flour by applying the multi-response optimization with responses centered on physico-chemical properties, energy value and rheological parameters. A Scheffé simplex network-derived mixture design was adopted to determine the optimal proportions of malted sorghum, malted sesame and dried banana flours, which were the factors considered in the design. The different flour mixtures obtained from the design were cooked in water, using flour to water ratio of 3:7 (w/v) to obtain gruels, and the responses were analysed based on specifications for complementary foods for babies around 6 months old. The results revealed a zone of compromise whose optimal points corresponded to minimum-maximum specifications of 39 to 44% for malted sorghum, 26 to 36% for malted sesame and 20 to 35% for dried banana. The standard protocol for gruel flour production obtained can be used for local production of gruel flours.

 

Key words: Infant flour specifications, banana, sesame, sorghum, malting, mixture design.