Optimization of Nutritional and Sensory Properties of Unleavened Flatbread Developed From Maize‐Boiled Rhizome of Water Lily—Fish

TL;DR

This study developed a nutritious unleavened flatbread using maize, water lily rhizome, and fish to improve protein and mineral content while maintaining sensory appeal.

Contribution

A novel flatbread formulation using maize, boiled water lily rhizome, and dried fish to enhance nutrition and sensory properties.

Findings

The optimal blend improved protein, potassium, iron, and zinc while reducing fat and energy content.

A 62.62% maize, 29.92% water lily, and 7.45% fish blend achieved the best nutritional and sensory results.

The formulation could help reduce protein-energy malnutrition and micronutrient deficiencies.

Abstract

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.

Our study revealed that the blending ratio containing 62.62% of maize flour, 29.92% of boiled rhizome of water lily flour, and 7.45% of fish flour had the best formulation with a desirability function value of 0.516, with enhanced protein, gross energy value, potassium, iron, zinc, and overall sensory acceptability of flatbreads.

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