Bioactive compounds, antioxidant capacity, functional and sensory properties of optimized complementary weaning flour processed from sorghum, soybean, and karkade (Hibiscus sabdariffa L.) seeds

Abstract

The study aimed to formulate and optimize complementary weaning flours for better antioxidants and sensory acceptability. D-optimal constrained mixture design was used to generate Eighteen formulations with a range of malted sorghum 40–60%, blanched soybean 20–30%, boiled karkade seeds 10–20%, and 10% premix (5% figl leaves, 4.5% sugar, and 0.5% salt) added in equal proportion to all formulations were evaluated. The sensory properties of the gruel made from the selected complementary flour were evaluated using untrained panellists. The result indicated that high malted sorghum supplement levels in the formula were associated with increased bioactive compounds and antioxidant capacity. The optimum values of bioactive compounds, antioxidant capacity, and functional properties of the formulated product were 51.0%, 22.0%, and 17.0% for sorghum, soybean, and karkade seeds flour with 10.0% premix, respectively. The sensory acceptability of the gruel samples evaluated from the optimized complementary flour rich in antioxidants was significantly (p < 0.05) liked in terms of aroma and mouthfeel compared to the control sample. The result found that supplemented weaning flour made from malted sorghum, blanched soybean, and boiling karkade seeds flour may be processed to produce high levels of health-promoting bioactive compounds with desirable sensory qualities.