Some physical, functional and antinutrients of breakfast cereals from blends of guinea corn, pigeon pea and mango flour using mixture-process design.

Some functional, physical and anti-nutritional factors of breakfast cereals from blends of sorghum (X1), pigeon pea (X2) and mango (X3) flours were evaluated using mixture-process design. The flours were blended in ratios of 1:0:0, 0:1:0, 0:0:1, 05:0.5:0, 0.5:0:0.5, 0:0.5:0.5, and 1/3:1/3:1/3, for sorghum, pigeon pea, and mango flour, respectively. Twenty-eight samples were generated from a multiplicative (23-1) simplex centroid mixture design and a (2, 2) full factorial design. The samples were roasted at varying temperatures (Z1) (250 and 270 °C) and times (Z2) (4 and 7 min). The water absorption capacity (WAC), pH, bulk density (BD), foam capacity (FC), haemagglutinin, phytates, and tannins were evaluated. Significant (p < 0.05) regression models were generated to explain these responses. The temperature time-combination did not significantly (p > 0.05) affect pH changes. For WAC, BD, FC, and the antinutrients, there was no clear trend to describe the effect of mixture components and process variables. Experimental runs with the same mixture formulation, processed at different temperature-time combinations had different values for these attributes with the degree of reduction of antinutrients being a simultaneous effect of these variables. Cross interactions between the mixture and process variables showed that the selected properties were dependent both on the mixture and processing conditions. © Association of Food Scientists & Technologists (India) 2022.