Evidence map›Paper›PMID 40270936›Full record

ArticleFood science & nutrition2025

Optimization of Nutritional and Sensory Properties of Unleavened Flatbread Developed From Maize-Boiled Rhizome of Water Lily-Fish.

Alemu Lema Abelti, Tilahun A Teka, Geremew Bultosa

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Food science & nutrition, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

0numbers the graph read from it
0cells of the map it votes in
0citing papers in PubMed
–field-weighted citation impact
1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

0 citing papers in PubMed.

No citing paper in PubMed yet.

4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

3 authors.

Alemu Lema AbeltiDepartment of Postharvest Management, College of Agriculture and Veterinary Medicine Jimma University Jimma Ethiopia.ORCID https://orcid.org/0000-0001-8321-0246
Tilahun A TekaDepartment of Postharvest Management, College of Agriculture and Veterinary Medicine Jimma University Jimma Ethiopia.ORCID https://orcid.org/0000-0002-6902-1067
Geremew BultosaDepartment of Food Science and Technology Botswana University of Agriculture and Natural Resources Gaborone Botswana.ORCID https://orcid.org/0000-0003-4187-679X

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

The aim of this study was to optimize nutritional composition, mineral contents, and overall sensory acceptability of unleavened flatbread developed from maize, boiled rhizome of water lily, and dried fish fillet powder. A mixture containing 50%-80% maize, 15%-30% boiled water lily rhizome, and 5%-20% dried fish fillet powder was mixed using the D-optimal mixture design. Flatbread developed from maize flour was used as the control. The results showed that the linear model described well changes in crude protein, total carbohydrate, gross energy value, sodium, potassium, iron, and zinc. The lack of fit was non-significant (

Indexed as

boiled rhizome of water lilydried fish fillet powdermaizeunleavened flatbread

Identifiers

PMID40270936
PMCPMC12014516

What OpenQuestion holds

Textmetadata
LicenceCC BY
Read underepoch 390

Registered trials

None linked

Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.