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Trigonella foenum-graecum seeds and Gymnema sylvestre leaves are health promoting food ingredients which are particularly beneficial for individuals suffering from diabetes mellitus. In order to promote their incorporation in diet, vegetable cereal mix was formulated as a dried food product with extended shelf life, which could be easily reconstituted for consumption. Response surface methodology and central composite design were used in optimization of vegetable cereal mix. The objective was to devise the best combination of process variables and obtain optimal recipe having minimum fat, maximum fiber, in-range carbohydrate and maximum overall acceptability. Three quantitative controllable factors were selected for the experimental design: amount of Trigonella foenum-graecum, soaking time of Trigonella foenum-graecum and amount of Gymnema sylvestre as process parameters. Response variables were fat, fiber, carbohydrate and overall acceptability. Regression models and response surface plots were generated and adequacy was tested with regression coefficients and the lack of fit tests. Sensory, physico-chemical and microbiological analysis were undertaken for optimized recipe. The optimum recipe had 8.0 g Trigonella foenum-graecum with 8.0 hours soaking time and 5.0 g Gymnema sylvestre with 0.48 g fat, 3.01 g crude fiber, 29.84 g carbohydrate and 89.17 overall acceptability score. Results indicated that optimized product obtained good scores for all sensory attributes and had good shelf life. This vegetable cereal mix was nutritionally adequate and had desirable sensory quality.

Process Optimization for Formulating Trigonella foenum-graecum and Gymnema sylvestre Added Vegetable Cereal Mix Using Response Surface Methodology