Optimization of boiling conditions for the development of Ethiopian traditional snack food (Nifro) from soft and hard wheat (Triticum sp.)

Abstract

Ethiopians traditionally make Nifro, a snack made by boiling wheat and another grain in hot water. Boiling conditions such as boiling time and temperature could have a significant impact on the proximate and sensory properties of boiled foods particularly Nifro. The objective of this study was to optimize boiling time and temperature to obtain quality snack food (Nifro) from two types of wheat (hard and soft wheat). The effects of boiling temperature (70–100 °C) and boiling time (1–3 hr.) on the qualitative attributes of Ethiopia traditional snack food Nifro, including proximate composition (moisture, ash, fat, fiber, protein, and carbohydrate) and sensory properties, were studied using the central composite design test and mathematical models. For both types of wheat, the effect of boiling time and temperature on the quality attributes of the Nifro (moisture, ash, fat, fiber, protein, and carbohydrate) was significant (P < 0.05). From the response surface methodology analysis, it was found that the optimum boiling conditions for the production of boiled wheat (Nifro) using numerical optimization were 75.2 °C for 1.36 hr, and 77.97 °C for 1.79 hr for soft wheat, and hard wheat respectively. This will work as a manual for both homemade and commercial boiled wheat Nifro manufacturers who want to make decent Nifro from wheat.

Keywords

• Soft and hard wheat
• Nifro
• Boiling temperature and time
• Optimization
• Proximate
• Sensory evaluation