Table 5.

D‐ Optimal design arrangement and responses

Run	Variables			Responses
	Sk	Gn	St	Tp (%)	Pa (%)	Pt (%)	OA (av.s)	Std (%)	Ptd (%)
1	6	0	0	0.94	0.61	15.54	4.83	1.47	71.54
2	6	0	0	0.93	0.63	15.69	4.83	1.16	72.01
3	6	0	20	0.86	0.58	15.61	7.33	68.96	78.53
4	6	48	0	0.84	0.57	16.80	4.33	61.29	81.71
5	6	48	20	0.72	0.48	17.90	7.33	84.54	90.96
6	24	0	0	0.64	0.48	17.39	4.00	10.06	71.88
7	24	0	20	0.76	0.45	16.10	7.50	55.77	79.02
8	24	48	0	0.83	0.24	17.92	4.17	64.91	82.07
9	24	48	20	0.53a	0.23a	18.18	7.67a	84.44	91.34a
10	24	48	20	0.56	0.23a	15.56	7.50	86.32a	89.78
11	24	24	10	0.76	0.29	19.04a	7.17	77.36	84.33
12	6	24	10	0.78	0.34	17.00	7.17	73.30	84.12
13	15	0	10	0.78	0.51	16.48	7.17	70.00	77.97
14	15	48	10	0.63	0.27	16.45	7.17	84.91	90.78
15	15	24	0	0.56	0.35	16.73	4.33	48.22	76.44
16	15	24	20	0.66	0.33	16.95	7.33	75.15	86.47
17	15	24	10	0.68	0.38	16.76	7.62	73.87	86.40
18	15	24	10	0.67	0.38	17.05	7.33	74.05	87.01
19	0	0	0	1.02	0.79	16.62	4.33	0	71.61

Sk, soaking time (h); Gn, germination time (h); St, steaming time (min); Tp, total polyphenol content; Pa, phytic acid; OA, overall acceptability; Std, starch digestibility; Ptd, protein digestibility.

^aDesired response value for required product attributes.