Abstract:
The aim of this study was to evaluate the effect of blending ratio of malted
barley, maize, and roasted pea flour on complementary food quality and sensory
acceptability. D- Optimal mixture design was used to generate 14 formulations.
Each ingredient had 55–90% maize, 20–35% pea and 4–12% malted barley.
Pretreatments like debranning of maize, roasting of pea and dehusking of malted
barley were done. The three component-constrained mixture design was conducted using Design-Expert® 6 (Stat-Ease). Ash, protein, fat, fiber, moisture,
and carbohydrate contents were found in between range of 1.5–2.5%, 13.0–18.5%,
1.8–2.5%, 3.06–4.45%, 5.0–6.5%, and 68.9–74.1%, respectively. Significant difference (P < 0.05) among the treatments was observed for protein, moisture,
odor, flavor and sensory overall acceptability. Lack-of-fit was significantly different
only for fat (R2 = 0.90). Thus, the model generated can predict all attributes
except for fat. The optimum values of high nutrient content and sensory acceptability were observed in the range of 55.0–68.5%, 27.5–35.0%, and 4.0–10.0%
for maize, pea, and malted barley respectively
