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

Figures & data

Table 1. Experimental design used for maize–PTS composite flour

Treatment	Maize flour (X1)	PTS flour (X2)
1	0.60	0.40
2	0.70	0.30
3	0.60	0.40
4	0.90	0.10
5	0.90	0.10
6	1.00	0.00
7	0.70	0.30
8	1.00	0.00
9	0.80	0.20
10	0.80	0.20

Table 2. Coefficient of regression for nutritional and antioxidant properties of maize–PTS composite flours

Coefficient	Crude protein	Crude fibre	TPC	DPPH	TFC
β1	7.067*	1.1274*	2.0961	83.904*	1.448*
β2	11.8*	3.33*	6.31	82.38*	0.235*
β12	0.93	0.43	−3.86	32.2*	8.857*
R^2 (%)	94.39	97.59	95.95	97.35	94.1
AAD	0.003	0.03	0.02	0.0005	0.06
Bf	1	1	1	1	1
Af	1.02	1.03	1.02	1	1.06

*Significant at p ≤ 0.05.

β₁ = linear effects of maize flour, β₂ = linear effects of PTS flour, β₁₂ = interaction effects of maize flour and PTS flour, R² = coefficient of determination, AAD = average absolute deviation, Bf = bias factor, Af = accuracy factor, TFC = total flavonoid content, TPC = total phenol content, DPPH = 2,2-diphenyl-1-picrylhydrazyl radical.

Table 3. The experimental and predicted values for nutritional and antioxidant properties of maize–PTS composite flours

Maize flour (X1)	PTS flour (X2)	Crude protein		Crude fibre		TPC		DPPH		TFC
		Exp.	Pre.	Exp.	Pre.	Exp.	Pre.	Exp.	Pre.	Exp.	Pre.
0.8	0.2	8.03	8.16	1.69	1.64	2.24	2.32	89.85	89.07	2.43	2.32
0.9	0.1	7.42	7.62	1.48	1.39	2.19	2.17	86.08	86.83	2.27	2.17
0.7	0.3	8.54	8.68	1.91	1.88	2.64	2.55	90.24	90.63	2.71	2.55
0.8	0.2	8.53	8.16	1.59	1.64	2.24	2.32	89.05	89.07	2.71	2.32
0.6	0.4	9.14	9.18	2.14	2.11	2.82	2.86	91.74	91.50	3.25	2.86
1.0	0.0	7.00	7.07	1.17	1.13	2.10	2.09	84.19	83.90	1.38	2.10
0.6	0.4	9.16	9.18	2.10	2.11	2.83	2.86	91.54	91.50	3.07	2.86
0.7	0.3	8.88	8.68	1.81	1.88	2.64	2.55	90.19	90.63	2.93	2.55
0.9	0.1	7.46	7.62	1.32	1.39	2.19	2.17	87.38	86.83	2.37	2.17
1.0	0.0	7.28	7.07	1.07	1.13	2.10	2.10	83.59	83.90	1.34	2.10

TFC = total flavonoid content, TPC = total phenol content, DPPH = 2,2-diphenyl-1-picrylhydrazyl radical.

Table 4. Coefficient of regression for models for functional properties of maize–PTS composite flours

Coefficient	WAC	SC	TTA	pH
β1	190.57*	8.637*	0.05986*	6.6034*
β2	−350*	19.19*	−0.274*	6.191*
β12	480*	−13.64	0.357	−1.321*
R^2 (%)	95.78	46.64	80.73	98.95
AAD	0.009	0.008	0.008	0.014
Bf	1	1	1	1
Af	1.1	1.04	1.02	1

*Significant at p ≤ 0.05.

β₁ = linear effects of maize flour, β₂ = linear effects of PTS flour, β₁₂ = interaction effects of maize flour and PTS flour, R² = coefficient of determination, AAD = average absolute deviation, Bf = bias factor, Af = accuracy factor, WAC= water absorption capacity, SC = swelling capacity, titratable acidity = TTA.

Table 5. The experimental and predicted values for functional properties of maize–PTS composite flours

Maize flour (X1)	PTS flour (X2)	WAC		SC		TTA		pH
		Exp.	Pre.	Exp.	Pre.	Exp.	Pre.	Exp.	Pre.
0.8	0.2	152.5	157.73	8.75	8.57	0.06	0.05	6.33	6.31
0.9	0.1	168.84	176.65	9.32	8.47	0.06	0.06	6.45	6.44
0.7	0.3	142.17	128.55	8.64	8.93	0.03	0.04	6.20	6.20
0.8	0.2	151.36	157.73	8.55	8.57	0.06	0.05	6.29	6.31
0.6	0.4	83.51	89.11	9.80	9.59	0.02	0.01	6.14	6.12
1.0	0.0	191.67	185.31	8.95	8.64	0.07	0.06	6.60	6.60
0.6	0.4	82.87	89.11	9.80	9.59	0.01	0.01	6.12	6.12
0.7	0.3	141.67	128.55	8.32	8.94	0.02	0.03	6.17	6.20
0.9	0.1	172.67	176.65	8.30	8.47	0.05	0.06	6.47	6.44
1.0	0.0	186.71	185.31	7.95	8.64	0.05	0.06	6.59	6.60

WAC= water absorption capacity, SC = swelling capacity, titratable acidity = TTA.

Table 6. Coefficient of regression for models for sensory properties from maize–PTS meals

Coefficient	Colour	Taste	Aroma	Texture	Overall acceptability
β1	8.317*	8.010*	6.326*	7.897*	8.951*
β2	11.48*	−7.48*	−23.4*	5.35*	−0.8*
β12	−8.57	12.71	33.5	−2.36	−2.6
R^2 (%)	54.78	91.44	80.11	85.65	80.74
AAD	0.03	0.04	0	0.03	0.08
Bf	1	1	1.01	1	1
Af	1.03	1.04	1.12	1.03	1.1

*Significant at p ≤ 0.05.

β₁ = linear effects of maize flour, β₂ = linear effects of PTS flour, β₁₂ = interaction effects of maize flour and PTS flour, R² = coefficient of determination, AAD = average absolute deviation, Bf = bias factor, Af = accuracy factor.

Table 7. The experimental and predicted values for sensory properties of maize–PTS meals

Maize flour (X1)	PTS flour (X2)	Colour		Taste		Aroma		Texture		Overall acceptability
		Exp.	Pre.	Exp.	Pre.	Exp.	Pre.	Exp.	Pre.	Exp.	Pre.
0.8	0.2	7.41	7.58	6.5	6.95	5.39	5.74	6.87	7.01	6.88	6.59
0.9	0.1	7.82	7.86	7.27	7.61	5.96	6.37	7.4	7.43	9.08	7.74
0.7	0.3	7.65	7.47	6.43	6.03	4.71	4.44	6.34	6.64	5.24	5.48
0.8	0.2	7.73	7.58	7.3	6.95	7.51	5.74	7.03	7.01	6.37	6.59
0.6	0.4	8.1	7.53	4.61	4.86	2.35	2.48	6.62	6.31	4.74	4.43
1.0	0.0	8.33	8.32	8.6	8.01	6.60	6.33	8.11	7.90	10.07	8.95
0.6	0.4	6.9	7.53	4.93	4.86	2.87	2.48	6.05	6.31	4.43	4.43
0.7	0.3	7.39	7.47	6.05	6.03	3.29	4.44	6.89	6.64	5.08	5.48
0.9	0.1	7.82	7.86	7.65	7.61	5.85	6.37	7.67	7.43	6.94	7.74
1.0	0.0	8.35	8.32	7.58	8.01	6.29	6.33	7.60	7.90	7.55	8.95

The linear factors of X₁ and X₂ had significant effects on all the sensory properties, while the interaction factor, X₁X₂, had no significant effect on the properties.