Optimization of complementary feed formulations from sprouted millet (Pennisetum glaucum) enriched with oyster mushroom (Pleurotus geesteranus) and cucurbit seeds (Lagenaria siceraria) using Central Composite Design

This study aims to optimize the formulation of a composite infant cereal made from sprouted millet and enriched with oyster mushrooms and cucurbit seeds, using a central composite design, in order to simultaneously achieve a maximum protein content in accordance with FAO/WHO recommendations and a satisfactory sensory quality of the resulting porridge. The independent variables selected were the amounts of sprouted millet flour (X1), oyster mushroom powder (X2), and cucurbit seeds powder (X3). The results of the optimization, performed using R 4.5.2 and RStudio 2025.09.02+418, indicated that the target composite flour should contain 69.17% sprouted millet, 7.54% oyster mushrooms, and 23.29% cucurbit seeds in order to achieve the maximum protein content (Y1) recommended for infants and ensure satisfactory sensory quality (Y2) of the resulting porridge. Based on this, the infant flour formula developed, consisting of 80.17 g of millet, 8.75 g of oyster mushrooms, and 27 g of cucurbit seed, provides 13.85±0.0% protein, and the resulting porridge recorded an overall acceptability score of 5.80±0.61, indicating a good level of acceptability. These values are close to those predicted by the central composite design, with values of 13.77% and 5.74 for protein content and overall acceptability, respectively. Furthermore, this flour, which provided dry matter content of 91.96±0.05% and consists mainly of carbohydrates (65.47±0.09%) and fats (18.28±0.03%), nutrients that, along with proteins, contribute to caloric intake, could be proposed to combat childhood malnutrition, particularly protein-energy malnutrition in our countries.