ArticleFood science & nutrition2026
Valorization of Spent Millet Flour in Composite Bread: Characterization, Predictive Modeling, and Multi-Objective Optimization for Nutritional Enhancement.
Article in Food science & nutrition, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
This study valorized spent millet flour (SMF) from traditional pito beverage processing by incorporating it into composite bread formulations. SMF was prepared by oven-drying the pito residue at 60°C, dry-milling, and sieving through a 250 μm mesh to achieve a standardized particle size suitable for bread applications. Response surface methodology (RSM) was employed to develop predictive models and identify optimal substitution levels. SMF exhibited superior nutritional composition compared to wheat flour, with higher crude protein (12.8% vs. 11.5%), crude fiber (8.7% vs. 2.1%), and ash content (2.8% vs. 0.6%), alongside a 33% greater water absorption capacity attributed to fermentation-induced protein modification and fiber concentration. Composite bread was prepared at 10%, 20%, and 30% SMF substitution levels and compared against a 100% wheat flour control bread. Second-order polynomial models developed for twelve quality responses achieved high predictive accuracy (
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