Valorization of Spent Millet Flour in Composite Bread: Characterization, Predictive Modeling, and Multi‐Objective Optimization for Nutritional Enhancement
Key Points
This research aims to enhance the nutritional value of composite bread using spent millet flour through optimization methods.
Used a response surface methodology (RSM) for optimization
Evaluated nutritional properties of composite bread with spent millet flour
Demonstrated transferability of the optimization framework to other fermented cereal by-products
Composite bread made with spent millet flour showed significant nutritional improvement compared to controls
RSM optimization led to a 20% increase in protein content
Findings indicate applicability of the approach in sub-Saharan Africa
Abstract
< 0.01). The RSM optimization framework demonstrated here is transferable to other fermented cereal by-product systems across sub-Saharan Africa.
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