ANALYSIS OF OPTIMUM REDUCTION OF ANTI-NUTRITIONAL FACTORS FROM BLEND OF SORGHUM AND GROUNDNUT CAKE FLOUR ENRICHED WITH DATE FRUIT FLOUR AS A RECIPE FOR POST COVID-19 SNACK FOOD

Abstract

This study aimed at optimization and development of sorghum snack enriched with groundnut cake and date flour using response surface methodology (RSM). Consumer Acceptance and optimum reduction of Antinutritional factors were studied. As the concentration of groundnut in the formulation increased, the product was disliked due to the strong nutty flavour of the groundnut cake, thus affecting the overall acceptability. Date fruit flour (%) was composited to enriched snack. Central composite design was used to develop a polynomial model for the responses. It was observed that higher composition of groundnut in the feed composition and moisture content significantly (p≤0.01) affected the optimum reduction of AFNs making it less palatable, and thereby reducing the overall acceptability of the snack. Based on the response surface 3D plots, the AFNs content of the samples were optimized at 17.08% (fc), 17.89% (mc) and 6.0ds(mm) with optimal reduction in the predicted responses of 3.758 mg TIA /g, 0.218 mg Tannic acid /g and 112.556mg phytate /g at an optimum desirability of 0.742. The sensory data obtained in this study had revealed that samples produced from appropriate blends of flours from sorghum, date palm fruit and defatted groundnut cake were highly acceptable by the panellists used for this study and it can be used as a post COVID-19 food.