Valorisation of pumpkin seeds through wheat-sorghum-pumpkin seed composite flour muffins: optimization using D-optimal mixture design

Figures & data

Table 1. Muffin formulations.

Run	Wheat (W)	Pumpkin (P)	Sorghum (S)
1	1.00	0.00	0.00
2	0.50	0.21	0.28
3	0.69	0.30	0.01
4	0.50	0.00	0.50
5	0.40	0.10	0.50
6	1.00	0.00	0.00
7	0.04	0.22	0.38
8	0.65	0.00	0.35
9	0.69	0.30	0.01
10	0.68	0.15	0.17
11	0.40	0.22	0.38
12	0.52	0.30	0.18
13	0.57	0.10	0.33
14	0.84	0.11	0.05
15	0.75	0.00	0.25
16	0.86	0.00	0.14

Figure 1. Functional properties of composite flour as a function of wheat (A), pumpkin (B) and sorghum (C) blend proportions.

Table 2. Model coefficients and degree of fit for the different parameters.

Attributes	Model coefficients								Degree of fit
	β1	β2	β3	β12	β13	B23	β123		R^2	Adj-R^2	p-value	lack of fit
Moisture	26.5	−35.8	0.15	72.85	27.87	113.74	−96.37		0.80	0.66	0.009	0.030
Ash	1.84	0.13	0.78	0,132	0.478	4.03			0.75	0.62	0.008	0.492
protein	8.16	9.84	9.19	3.5	2.42	6.45			0.34	0.02	0.462	0.059
Fiber	0.60	2.77	1.96	−0.642	−0.311	−4.19	13.06		0.65	0.42	0.082	0.858
Diameter	3.33	6.52	3.88	−10.54	−5.21	−13.26	35.07		0.78	0.63	0.014	0.124
Height	4.56	−3.87	3.40	5.84	−2.33	11.19	14.71		0.86	0.77	0.002	0.177
weight	48.8	145.4	62.7	−243.95	−48.78	−229.49	360.86		0.52	0.19	0.252	0.000
WAI	4.78	1.06	2.77	0.078	−2.14	6.66			0.75	0.63	0.008	0.025
OAI	1.32	1.05	1.45	0.728	−0.347	0.301	−1.67		0.81	0.69	0.007	0.045
BD	0.63	0.40	0.66	0.475	−0.222	0.202	−1.23		0.55	0.26	0.194	0.000
SWI	0.12	0.14	0.29	−0.086	−0.145	−0.197			0.94	0.91	0.000	0.230
Appearance	7.53	5.68	5.15	−0.66	−1.12	2.61			0,90	0.85	0.000	0.615
Aroma	7.01	13.1	5.91	−17.42	−2.24	−11.2	22.47	20.47	0.81	0.63	0.022	0.207
Colour	7.50	7.03	5.16	−3.42	−0.064	2.32			0.83	0.75	0.001	0.574
Taste	7.51	7.74	4.81	−4.41	2.73	−0.654			0.82	0.72	0.002	0.883
Texture	7.13	6.93	4.43	−5.39	1.46	1.45			0.76	0.64	0.007	0.970
OAC	7.89	7.18	5.26	−3.41	1.17	0.880			0.82	0.73	0.002	0.894

Figure 2. Proximate composition of muffins as a function of wheat (A), pumpkin (B) and sorghum (C) blend proportions.

Figure 3. Physical properties of muffins as a function of the wheat (A), pumpkin (B) and sorghum (C) blend proportions.

Figure 4. Sensory attributes of muffins as a function of wheat (A), pumpkin (B) and sorghum (C) blend proportions.

Figure 5. Principal component plots: loading plot – (a); Bi-plot-(b).

Figure 6. An overlay plot of the quality attribute showing the optimal combinations of wheat, pumpkin flour and sorghum for an acceptable muffin.