Abstract
Dehulled de-skinned groundnut meal (DDGM)- and refined wheat flour (RWF)-based formulation for muffin was optimized following central composite design of response surface methodology using Design-Expert software. DDGM (10–30 g) and RWF (70–90 g) influenced baking quality, colour, textural profile, nutritional and sensory characteristics of muffins. Increasing level of DDGM indicated a proportional increase in protein content, total minerals, iron content, calcium content, height of muffin after baking and weight loss of muffins during baking. Optimized level of RWF and DDGM in muffin formulation consisted of 72.5% and 27.5%, respectively, indicating overall desirability as 0.831. This formulation resulted in the muffins with 9.77% protein, 1.64% total minerals, 3.82 mg/100 g iron content and 135 mg/100 g calcium content with overall acceptability score 7.78 and storability for 15 days.
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