Ready-To-Eat Flakes from Acha, Partially Defatted Sesame Meal and Modified Corn Starch: Modeling, Optimization and Characterization

Authors: Fasuan Temitope O*, Asadu Kenneth C, Ojokoh Linda O, Anyiam Cynthia C, Olagunju Titilope M, Okpara Kingsley O and Chima Judith U

Volume 6, Issue 1

Abstract

In this research, ready-to-eat flake from a blend of acha, partially defatted sesame, and modified corn starch was modeled, optimized and characterized. The study aimed to develop a design model that would give a healthy ready-to-eat flake. The formulated flour mixtures were developed into ready-to-eat flakes. Mixture experimental design of the response surface methodology was employed. Characterization of the flake showed protein (14.01g/100g), fat (8.69g), fibre (1.23g), ash (5.03g), moisture (9.45g), carbohydrate (61.50g), sodium (92.03mg), calcium (142.50mg), potassium (201.11mg), iron (110.01mg), zinc (85.32mg), thiamine (0.12mg), niacin (9.81mg), folic acid (2.16mg), pyridoxine (1.81mg), and acceptability index (90.10%). The high essential amino acid index (>90%) showed that the product is a good protein-source. The study showed the feasibility of formulating ready-to-flakes with good protein and high acceptability index using acha, partially defatted sesame, and modified corn starch. The production process is scalable and could be employed for both domestic and industrial purposes.

Keywords: Acha; Sesame; Modified Corn Starch; Optimization; Ready-To-Eat Flakes; Mixture Response Surface Methodology

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