Research Article
Formulation and Optimization of Complementary Food Based on Its Nutritional and Antinutritional Analysis
Table 5
Response optimization using Minitab D-optimizer for formulated food.
| | Optimized food coding | Composition of food constituents (%) | Overall composite desirability | | Oat | Chickpea | Yellow maize | Avocado powder | Jaggery |
| | F-1 | 40 | 31.2262 | 12.9589 | 5.81491 | 10.00 | 1.000000 | | F-2 | 40 | 25.8148 | 13.7778 | 10.4074 | 10.00 | 0.908463 | | F-3 | 49.3036 | 15 | 14.6964 | 11 | 10.00 | 1.000000 | | F-4 | 40.9091 | 31.5989 | 12.2789 | 5.21306 | 10.00 | 1.000000 |
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