{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,7,24]],"date-time":"2026-07-24T16:24:33Z","timestamp":1784910273061,"version":"3.55.0"},"reference-count":58,"publisher":"Frontiers Media SA","license":[{"start":{"date-parts":[[2023,10,11]],"date-time":"2023-10-11T00:00:00Z","timestamp":1696982400000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":["frontiersin.org"],"crossmark-restriction":true},"short-container-title":["Front. Nutr."],"abstract":"<jats:p>Iron deficiency anemia is one of the major public health problems in children associated with the inadequate intake of bioavailable iron. Thus, this research was aimed at incorporating <jats:italic>dabi<\/jats:italic> teff, an underutilized\/forgotten crop, into other pre-processed local food crops, <jats:italic>viz.<\/jats:italic>, germinated maize, roasted barley, roasted field pea, dehulled oats, and linseed, to develop optimized iron-dense novel composite complementary flour with a reduced phytate\/minerals molar ratio. Nutrisurvey software was employed to define ranges, and they were constrained at 20\u201335% <jats:italic>dabi<\/jats:italic> teff, 0\u201330% field pea, and 5\u201320% maize, while the remaining were kept constant at 25% barley, 15% oats, and 5% linseed. Eleven experimental runs were generated from the six mixture components using Stat-Ease Design Expert<jats:sup>\u00ae<\/jats:sup> software version 11, D-optimal. Inductively coupled plasma-optical emission spectrometry was used to determine micronutrients. \u2018Scheffe\u2019 regression was used to fit and test the model\u2019s adequacy, and numerical multi-response optimization was performed using the Design Expert<jats:sup>\u00ae<\/jats:sup> to identify the optimal points. <jats:italic>Dabi<\/jats:italic> teff had a significantly higher (<jats:italic>p<\/jats:italic>\u2009&amp;lt;\u20090.05) iron content at 86.5\u2009mg\/100\u2009g, iron density at 24.53\u2009mg\/100\u2009kcal, and calcium content at 123.59\u2009mg\/100\u2009g. The new formulations had a significantly higher iron content (3.31\u20134.36 times), iron density (3.25\u20134.27 times), and calcium content (1.49\u20131.58 times), as compared to the control flour, and fulfilled FAO\/WHO recommendations. The optimal formula was identified at 34.66% <jats:italic>dabi<\/jats:italic> teff, 25% barley, 15% oats, 15.34% field pea, 5% linseed, and 5% maize flour ratios, with response values at the overall optimization as 32.21\u2009mg\/100\u2009g iron, 77.51\u2009mg\/100\u2009g calcium, 2.59\u2009mg\/100\u2009g zinc, 0.233 phytate\/iron molar ratio (Ph:Fe), 0.067 phytate\/calcium molar ratio (Ph:Ca), 3.43 phytate\/zinc molar ratio (Ph:Zn), and 6.63 phytate by calcium to zinc molar ratio (Ph*Ca:Zn). Furthermore, it contained iron at a level that is 2.01 times higher than the standard and 4.44 times higher than the control, as well as an iron density of 8.47\u2009mg\/100\u2009kcal, which was 4.39 times higher than that of the control. These findings showed that the optimized <jats:italic>dabi<\/jats:italic> teff-field pea based iron-dense novel composite complementary flour with enhanced bioavailability can be developed and used as a sustainable food-based strategy to combat iron deficiency anemia among children in less developed countries, such as Ethiopia.<\/jats:p>","DOI":"10.3389\/fnut.2023.1244571","type":"journal-article","created":{"date-parts":[[2023,10,11]],"date-time":"2023-10-11T05:06:09Z","timestamp":1697000769000},"update-policy":"https:\/\/doi.org\/10.3389\/crossmark-policy","source":"Crossref","is-referenced-by-count":6,"title":["Optimization of a formula to develop iron-dense novel composite complementary flour with a reduced phytate\/minerals molar ratio from dabi teff-field pea-based blends using a D-optimal mixture design"],"prefix":"10.3389","volume":"10","author":[{"given":"Diriba Chewaka","family":"Tura","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Tefera","family":"Belachew","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Dessalegn","family":"Tamiru","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Kalkidan Hassen","family":"Abate","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1965","published-online":{"date-parts":[[2023,10,11]]},"reference":[{"key":"ref1","doi-asserted-by":"publisher","first-page":"24","DOI":"10.47672\/ajfsn.1287","article-title":"Optimization of protein, Total minerals and vitamin A content of Orange-fleshed sweet potato, Amaranth seed and soybean flour blends","volume":"4","author":"Nkesiga","year":"2021","journal-title":"Gl J Food Sci Nutri"},{"key":"ref2","first-page":"1","article-title":"Food fortification: A 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