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. 10 NO. 6 2024
DOI: 10.56201/rjfsqc.v10.no6.2024.pg40.47

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Evaluation of Mineral Composition and Water-Soluble Vitamin Contents of Flakes Made from Components of Local Rice, Water Yam, Soybean Composite Flours

Ogbonnaya, M., Ben-Udechukwu, C. and Ikpo, J. C.

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Abstract

This study was carried out to evaluate the mineral composition and water-soluble vitamin contents of flakes made from local rice, water yam, and soy bean flour blends. The design used generated ten different mixtures. The mineral contents of flaked samples produced in this study were significantly (p<0.05) affected by varying proportions of rice, water yam, and soy bean composite flours. The phosphorus (P), Calcuim (Ca), Magnesium (Mg), and Iron (Fe) values ranged from 11.30 to 137.21 mg/100g, 15.05 to 79.95 mg/100g, 7.50 to 107.25 mg/100g, and 5.13 to 8.00 mg/100g respectively. The mineral contents increased generally as the component of soy bean increased. In the vitamin contents, only the thiamin (Vitamin B1) varied significantly (p<0.05) and ranged from 0.160 to 0.190 mg/100g. The thiamine content increased significantly with increase in the soy flour component of the mixture in the flaked samples. The incorporation of soy flour in the production of flakes is hereby recommended for improved nutritional value.

keywords:

Breakfast cereals, Mixture design

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