TABLE 5.
Attribute desirable values and optimal desirability indices
| Run | Ingredient proportions (%) | Protein (g) | Nutrient composition & digestibility per 100 g | Texture properties | D | ||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Bean | Maize | OFSP | Amar. | DF (g) | Iron (mg) | Zinc (mg) | Taste | Flav | Hd (N) | A‐FD (N.mm) | |||
| 1 | 82.1 | 10.0 | 5.0 | 2.9 | 22.7 | 13.8 | 6.1 | 3.4 | 7.0 | 6.7 | 26.6 | 118.8 | 0.97 |
| 2 | 84.8 | 10.2 | 5.0 | 0.0 | 23.0 | 14.0 | 6.1 | 3.4 | 6.5 | 6.8 | 46.8 | 180.3 | 0.81 |
| 3 | 73.5 | 10.0 | 15.0 | 1.5 | 20.4 | 12.7 | 5.4 | 3.0 | 6.7 | 5.4 | 41.2 | 161.4 | 0.66 |
| 4 | 67.5 | 27.5 | 5.0 | 0.0 | 19.8 | 12.9 | 5.3 | 3.1 | 6.0 | 6.4 | 37.2 | 168.3 | 0.65 |
A‐FD, area‐force dimension ratio; D, global desirability index; DF, dietary fiber; Flav, flavor; Hd, hardness.