Theoretical optimisation of seven-seed blend flour based on protein content, quality (PDCAAS), and cost: Validation through in vivo digestibility

Espinoza, M. and Cornejo, C. and Sagastizabal, M. and Lama, S. and Tejeda, G. and Muñoz, F. and Chire, G. and Sotelo, A. (2026) Theoretical optimisation of seven-seed blend flour based on protein content, quality (PDCAAS), and cost: Validation through in vivo digestibility. ACTA ALIMENTARIA: AN INTERNATIONAL JOURNAL OF FOOD SCIENCE, 55 (1). pp. 69-79. ISSN 0139-3006

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Abstract

This study optimised the formulation of a seven-seed blend flour based on protein content, diet quality (PDCAAS), and production cost, followed by in vivo validation. Mixture design tools and principal component analysis were used to select combinations that maximise the essential amino acid profile. Final formulations achieved a protein content greater than 25%, PDCAAS ≥0.85, and competitive production costs. Sensory evaluation indicated high acceptability in flavour and colour, with slight differences in texture. The formulation containing kiwicha as the primary base ingredient was selected for further testing. Rat digestibility tests revealed moderate protein absorption, suggesting potential improvement through thermal processing. These results demonstrate the potential of the seven-seed blend flour as a sustainable plant-based protein source for functional foods.

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