An artificial intelligence approach for modeling nachos developed from bhimkol banana (Musa balbisiana) blossom

Abstract

AbstractThe study comprises the investigation of nutrition, phytocomponents, antioxidant activities, antibacterial activities, formulation, and optimization of nachos from underutilized bhimkol (Musa balbisiana) blossom by metaheuristic approach: optimal mixture designed artificial neural network coupled with particle swarm optimization (ANN‐PSO). The overall acceptability (OA) obtained from the sensory evaluation was taken as the output layer of the swarm optimization. Investigation showed bhimkol blossom (BB) as a good source of nutrition, phytocomponents such as carbohydrate (66.87 ± 0.20%), crude fiber (12.12 ± 0.28%), vitamin E (8.73 mg/g), and fatty acid consisting of monounsaturated (66.67%) and polyunsaturated (33.33%). The whole blossom showed the highest antioxidant at 82.77% in the 2,2‐diphenyl‐1‐picrylhydrazyl assay and major antibacterial activity against Salmonella typhi at IC50 25.21 ± 0.14 mg/ml. The optimum set of the parameter from ANN‐PSO for best nachos was obtained at OA of 8.9 in epoch 6 and showed high fracturability and crispiness. Principal component analysis among the sensory attributes of commercial, control, and BB nachos revealed that the taste and OA were majorly weighted towards component 1. The least significant difference was found between commercial and BB nachos. Nutrition rich nachos can be helpful in worldwide implementation in commercially profitable food industries.Practical ApplicationsUnderutilized wild bhimkol blossom (BB) is rich in nutrition, and phytocomponents along with significant antioxidant and antibacterial properties. The modeling of nachos by particle swarm optimization resulted in optimum set of parameters corn starch, wheat flour, BB, refined oil, and black pepper at 0.13, 0.39, 0.33, 0.66, and 0.26 g, respectively. Overall acceptability was positively affected by increased wheat flour exhibiting high fracturability and crispiness. This nutritious new product may possess other tremendous health benefits and have high consumer demand leading to profitable micro‐large food industries. This is also a sustainable approach to environmental loss and utilizing something demanding and good consumer acceptability.Novelty StatementUnderutilized wild bhimkol blossom is rich in nutrition, and phytocomponents along with significant antioxidant and antibacterial properties. Overall acceptability was positively affected by increased wheat flour exhibiting high fracturability and crispiness. This nutritious new product may possess other tremendous health benefits and have high consumer demand leading to profitable micro‐large food industries with excellent consumer acceptability.