IIARD International Institute of Academic Research and Development

RESEARCH JOURNAL OF FOOD SCIENCE AND QUALITY CONTROL (RJFSQC )

E-ISSN 2504-6145
P-ISSN 2695-2459
VOL. 6 NO. 1 2020

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Production and Evaluation of Breakfast Cereal Produced from Finger Millet, Wheat, Soybean, and Peanut Flour Blend

Okache, T. A., Agomuo, J. K and Kaida, I. Z.

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Abstract

In this study, finger millet based breakfast food was prepared, supplemented with wheat, soybean, and peanut in the ratios of (100:0), (90:10), (80:20), (70:30), and (60:40) and labeled as samples A, B, C, D and E respectively. These products were analyzed for proximate composition, mineral contents, functional properties and sensory quality attributes. Results showed that, the protein content of finger millet increased significantly (p<0.05) with increase in supplementation from 9.70% in sample A to 13.15% in sample E, with a corresponding increase in fat and ash content. Mineral content also increased significantly (p<0.05) with increased level of supplementation in terms of zinc, sodium and potassium, while calcium decreased significantly. The functional properties of the flour blends showed significant improvement (p<0.05) with increase in the level of supplementation, as the oil absorption capacity, water absorption capacity, foaming capacity, and pH increased significantly, however, there was significant decreased in bulk density and longer reconstitution time. Sensory quality attributes showed that sample E had the highest preference in terms of appearance, taste, mouth feel, aroma and general acceptability. The study therefore suggests that supplementation of finger millet based breakfast with wheat, soybean, and peanut improves the protein, fat, ash, mineral contents, functional properties and improves the organoleptic properties of the product as 60:40 supplemented finger millet based breakfast cereal sample was the most preferred. Hence, the supplementation of finger millet based breakfast cereal should be encouraged as it offers better physicochemical, functional and sensory quality attributes.

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