Robust Approach to Optimize the Formulation of Iron-Rich Biscuits Using a Balanced Incomplete Block and Mixture Design
- 1Laboratory for Biological Sciences, Agronomy and Complex Systems Modelling, UFR S2ATA, Gaston Berger University, Saint-Louis 234, Senegal
- 2Department of Food and Nutrition, UFR SEAPAN, Sine Saloum El Hadj Ibrahima Niass University, Kaolack 55, Senegal
- 3Research Laboratory of Human Nutrition and Food, Department of Animal Biology, Faculty of Science and Technology, Cheikh Anta Diop University, Dakar 5005, Senegal
Abstract
In Senegal, 39.1% of children aged 5－17 years are affected by iron deficiency. Although fortification is a major mitigation strategy in Senegal, its full potential has not been reached in terms of public health impact due to factors linked to the characteristics of the food vehicle, availability, and acceptability by the target group from both an ethical and sensory standpoint. In this context, this study proposes a robust method for the rapid development of an iron-rich biscuit formulation to prevent iron deficiency among school-aged children. Nine biscuit formulations were developed based on local products using a mixture design, and the physicochemical and microbiological compositions were assessed. Hedonic tests were conducted using a balanced incomplete block design, followed by the “Just About Right” sensory evaluation test. The iron content of the biscuits was higher (3.4－5.8 mg/100 g) than that of commercial biscuits (0.4 mg/100 g). The biscuits were well appreciated, with scores averaging between 6.0 (like slightly) and 7.7 (like very much). Increasing the proportion of millet flour enhanced the iron content but reduced sensory acceptability. The mixture design was optimized with respect to overall appreciation and iron content. The best formula contained wheat, corn, and millet at 26.00, 18.17, and 7.82 g, respectively, per 100 g of dough, corresponding to an iron content of 4 mg/100 g and a hedonic score of 6.97. This research highlights the potential of local ingredients to produce affordable, nutritious, and well-accepted food vehicles, which are key to the prevention of iron deficiency anemia in school-aged children.
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BibTeX
@article{ndiaye2026robust,
title = {{Robust Approach to Optimize the Formulation of Iron-Rich Biscuits Using a Balanced Incomplete Block and Mixture Design}},
author = {Abdou Ndiaye and Joseph Bassama and Fatou Kine Ndiaye and Guillaume Antoine Baloucoune and Nicole Idohou-Dossou and Adama Diouf},
journal = {Preventive Nutrition and Food Science},
year = {2026},
month = oct,
doi = {10.3746/pnf.2026.094},
url = {https://doi.org/10.3746/pnf.2026.094},
note = {CC BY-NC 4.0},
}
RIS
TY - JOUR
TI - Robust Approach to Optimize the Formulation of Iron-Rich Biscuits Using a Balanced Incomplete Block and Mixture Design
AU - Abdou Ndiaye
AU - Joseph Bassama
AU - Fatou Kine Ndiaye
AU - Guillaume Antoine Baloucoune
AU - Nicole Idohou-Dossou
AU - Adama Diouf
PY - 2026
DA - 2026/10/20
JO - Preventive Nutrition and Food Science
DO - 10.3746/pnf.2026.094
UR - https://doi.org/10.3746/pnf.2026.094
AB - In Senegal, 39.1% of children aged 5－17 years are affected by iron deficiency. Although fortification is a major mitigation strategy in Senegal, its full potential has not been reached in terms of public health impact due to factors linked to the characteristics of the food vehicle, availability, and acceptability by the target group from both an ethical and sensory standpoint. In this context, this study proposes a robust method for the rapid development of an iron-rich biscuit formulation to prevent iron deficiency among school-aged children. Nine biscuit formulations were developed based on local products using a mixture design, and the physicochemical and microbiological compositions were assessed. Hedonic tests were conducted using a balanced incomplete block design, followed by the “Just About Right” sensory evaluation test. The iron content of the biscuits was higher (3.4－5.8 mg/100 g) than that of commercial biscuits (0.4 mg/100 g). The biscuits were well appreciated, with scores averaging between 6.0 (like slightly) and 7.7 (like very much). Increasing the proportion of millet flour enhanced the iron content but reduced sensory acceptability. The mixture design was optimized with respect to overall appreciation and iron content. The best formula contained wheat, corn, and millet at 26.00, 18.17, and 7.82 g, respectively, per 100 g of dough, corresponding to an iron content of 4 mg/100 g and a hedonic score of 6.97. This research highlights the potential of local ingredients to produce affordable, nutritious, and well-accepted food vehicles, which are key to the prevention of iron deficiency anemia in school-aged children.
SN - 2287-1098
SN - 2287-8602
ER -