Optimization of nutritional and sensory properties of fermented oat-based composite beverage

Getaneh Firew Alemayehu; Sirawdink Fikreyesus Forsido; Yetenayet B Tola; Endale Amare

doi:10.1016/j.heliyon.2022.e10771

Optimization of nutritional and sensory properties of fermented oat-based composite beverage

Heliyon. 2022 Sep 30;8(10):e10771. doi: 10.1016/j.heliyon.2022.e10771. eCollection 2022 Oct.

Authors

Getaneh Firew Alemayehu^{1

2}, Sirawdink Fikreyesus Forsido¹, Yetenayet B Tola¹, Endale Amare³

Affiliations

¹ Department of Post-Harvest Management, Jimma University, Jimma, Ethiopia.
² Department of Chemistry, Debre Markos University, Debre Markos, Ethiopia.
³ Food Science and Nutrition Research Directorate, Ethiopian Public Health Institute, Addis Ababa, Ethiopia.

Abstract

Oat (Avena sativa) is well-known for its nutritional value and health-promoting properties. There are only a few oat-based value-added products on the market in Ethiopia, and this study attempted to develop a new product that is both nutritionally enhanced and sensory acceptable, therefore, the objective of this study was to optimize the nutritional and sensory properties of a beverage made from oat, lupine (Lupinus albus), stinging nettle (Urtica simensis), and premix. D-optimal mixture experimental design was used to generate 11 runs applying the following constraints: 60-70% toasted oat, 10-25% roasted and soaked de-bittered white lupine, 5-15% boiled stinging nettle leaves, and 10% premix (flour of toasted black cardamom (2.8%), malted wheat (2.8%), pumpkin (2.6%), spiced chili peppers (1.1%), and table salt (0.7%). Statistical model evaluation and optimization were carried out using Minitab 19 software. The nutritional composition of the product was assessed, and results show that increasing the proportion of oat flour in the blend resulted in a significant (p < 0.05) increase in fat, carbohydrate, gross energy, and mineral contents (Fe, Zn). An increase in lupine flour increased crude protein, crude fiber, gross energy, phytate, tannin, oxalate, and antinutrient to mineral molar ratios. In contrast increased in stinging nettle leaf powder increased the ash and beta-carotene contents. Sensory of 11 composite sample beverages and control (90% oat plus 10% premix) were also carried out by 50 untrained panelists. Consequently, eight responses were optimized: protein, fat, Fe, Zn, beta-carotene, taste, appearance, and overall acceptability. The optimal blending ratio obtained was 70% oats, 11.3% lupine, 8.7% stinging nettle flour, and 10.0% premix. The study's findings suggested that the optimal combination of these traditionally processed ingredients in a beverage can be considered a valuable food with the potential to improve diet quality.

Keywords: Composite flour; Fermentation; Lupine; Oat-based beverage; Stinging nettle; Toasting.