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