Optimization of lemon grass-scent leaf-sorghum stem sheath infusion using mixture experiment

Abstract

Optimization of lemon grass-scent leaf-sorghum stem sheath infusion using a mixture experiment was determined in this study. Lemon grass and scent leaf were washed and steamed for five minutes while the sorghum stem sheath was washed and the three components were dried in the dehydrator at 50 °C for 18 hrs. The components were milled separately and the blends were mixed according to Design Expert software. The mixture was packaged in an infusion bag and immersed in boiled water for 10 min. The infusion was subjected to physicochemical, antioxidant, and antinutrients analyses. It was discovered that an increase in lemon grass-scent leaf-sorghum stem sheath caused an increase in the carotenoid, total dissolved solids, viscosity, specific gravity, turbidity, phenolic compound, infusion rate, tannin, oxalate, alkaloid contents while the increase in the components decreased the flavonoid and DPPH contents of the infusion. However, the Design Expert Software optimized the process based on the constraints given, and the optimum conditions for the independent variables were generated with values of 8.03%, 76.98% and 14.99% for sorghum stem sheath, lemon grass and scent leaf respectively.