Modelling the properties of composite flour of maize–Pleurotus tuber-regium sclerotium for meal production using simplex-centroid design

Abstract

AbstractThis study modelled the properties of composite flour of maize and Pleurotus tuber-regium sclerotium (PTS) and the sensory properties of their meal. The simplex-centroid design was used for the experimental design. The properties of composite flour and their meal were determined. The indices indicating the validity of generated models were coefficient of determination (R2) values above 80%, except for swelling index and colour, with the average absolute deviation values close to 0 and bias factor and accuracy factor values approaching 1. The models adequately described the properties studied. The PTS flour improved crude protein and fibre contents, while maize and PTS flours had the synergistic effect of improving the antioxidant properties, of the composite flour. With an increase in maize flour, there was an improvement in taste, texture and overall acceptability of the meal. However, an increase in PTS flour resulted in an increase in colour preference and a decrease in taste, aroma and overall acceptability of the meal. PTS flour could be used to improve maize-based meal for food security, but a functionality-enhancing agent may need to be incorporated into the flour for better properties of the meal.

Keywords

• modelling
• properties
• maize–Pleurotus tuber-regium sclerotium flour
• meal