Objectives: The study aimed to improve the nutritional, antioxidant, and sensory attributes of yellow sauce spice blends. Methods: A qualitative survey among housewives, traders, and restaurant owners identified commonly used spice blends for yellow sauce recipes. The blend with the highest sensory acceptability index was used as the base for modeling with a Simplex Lattice mixture design. Variables included the nature and proportion of spices, with responses being total phenolic compound content and sensory acceptability index. The resulting formulation was tested for in vitro antioxidant activities (TAC, FRAP, DPPH, and °OH), water and mineral contents (Fe, Cu, P, Mg, and Ca), and physical and functional properties (color, density, water, and oil absorption capacity). Results: The survey identified four spice blend recipes, with the most accepted having a sensory acceptability index of 0.7. Optimization produced a blend of 18% Afrostyrax lepi-dophyllus, 8% Piper guineense, 38% Tetrapleura tetraptera, 31% Dichrostachys glometara, and 5% Xylopia aethiopica (Dunal) A. riche. This blend exhibited fairly pleasant acceptabil-ity (index = 0.80) and a phenolic compound content of 1398.69 Eq mg AG/100g of DM. The developed formulation showed higher levels of zinc (19 ppm) and iron (234 ppm), as well as superior Total Antioxidant Capacity (310.04 Eq mg AG/100g DM) and °OH inhibition (75.32 μg/ml) compared to the survey-derived formulation. Conclusion: The modeling of the spice blends improved some sensory, antioxidant, and mineral properties, ensuring consistent quality in the yellow sauce condiments.
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