Optimization of natural polymeric enteral feed formula using response surface methodology

The cereal mix, soy flour, germinated green gram flour, papaya powder, chekkurmani leaves powder, tapioca flour and spice mix were combined to develop natural polymeric balanced enteral feed. The level of incorporation of tapioca flour (20%), chekkurmani leaves powder (10%), papaya powder (10%), and spice mix (5%) was kept constant. The mixing level of cereal mix (X1), soy flour (X2), and germinated green gram flour (X3) was determined by Central Composite Rotatable Design (CCRD) of Response Surface Methodology (RSM) with five level of each factor. The analyzed responses were total carbohydrate (g %), protein (g %), fat (g %), fiber (g %), energy (Kcal), sensory profile, bulk density (g/ml) and water absorption capacity (%). Cereal mix had positive influence on carbohydrate, grainy nature, viscosity, bulk density and water absorption capacity; Dehusked soy flour had positive influence on protein, fat, fiber, energy and viscosity; and germinated green gram flour had positive influence on fiber, sensory acceptability score, starchy mouth coating, stickiness and grainy nature of the developed feed. Thus the 42g of cereal mix, 10.9g of dehusked soy flour and 4g of germinated green gram flour could be mixed with maximum desirability of 52.6% for the production of balanced polymeric enteral feed.