MINERAL AND AMINO ACID COMPOSITION AND STORAGE CONDITION OF BREAK FAST CEREAL MADE FROM SORGHUM (Sorghum bicolor L) SOYBEAN (Glcyine max), BAMBARA GROUNDNUT (Vigna subterranean) AND GROUND NUT (Arachis hypogaea)
M.A Usman
Department of Food Science and Technology
Modibbo Adama University of Technology, Yola, Adamawa State, Nigeria
Email: mohammedusmanatanda@gmail.com
ABSTRACT:
In tropical developing countries where the supply of minerals and protein from animal source is inadequate to meet the rapid population growth, intense research efforts are currently directed towards identification and evaluation of food grains which normally have considerable high protein and mineral content. The major objective of this research study is to investigate the mineral and amino acid composition and storage condition of breakfast cereal made from sorghum, soybean, Bambara nut and groundnut with a view to increase the nutrients content. Using standardized method, ten samples were formulated by mixing the flours in ratio of (Sorghum flour and 5% of malted sorghum flour) with graded levels of bambara nut flour (80:20, 70:30, 60:40); soybean flour (80:20, 70:30, 60:40) and defatted groundnut flour (80:20, 70:30, 60:40). The formulated flours were subjected to mineral and amino acid determination, microbial analyses, rancidity test and consumer acceptability. The results revealed that mineral composition of the formulated breakfast cereals showed that significant differences (p<0.05) exist between the samples in almost all the parameters studied. The calcium content of the products ranged from 124.54 to 411.36 mg/100g, with sample A (100% MSF+SF) having the lowest value and sample I (60% MSF+SF and 40% SBF) had the highest value. The iron content of the products ranged from 1.23 to 12.46 mg/100g. The magnesium content of the products ranged from 62.35 to 124.54 mg/100g, with sample A (100% MSF+SF) having the lowest value and sample I (60% MSF+SF and 40% SBF) had the highest value. The magnesium content of the products ranged from 62.35 to 124.54 mg/100g, with sample A (100% MSF+SF) having the lowest value and sample I (60% MSF+SF and 40% SBF) had the highest value. The phosphorus content of the products ranged from 84.54 to 365.65 mg/100g, with sample A (100% MSF+SF) having the lowest value and sample I (60% MSF+SF and 40% SBF) had the highest value. There were significant differences (p<0.05) in the amino acid profiles of the developed breakfast cereals. The values increased with the increase in the level of the Bambara nut, soybean and defatted groundnut substitutions. The results reveal that the samples contained varying amounts of both essential and non-essential amino acids. The microbial examination of the products revealed different values for total bacteria count (TBC), total coliform count (TCC), and total fungi count (TFC). The TBC ranged from 3.85 x 105 to 6.06 x 105 cfu/ml, while the TCC ranged between 1.50 x 105 to 3.36 x 105 cfu/ml and the TFC ranged from 4.98 x 105 to 9.77 x 105. The peroxide value (PV) of freshly made samples had a mean value of 5.51 meq/kg, and the maximum PV that most of the samples attained during their course of storage was 6.90 meq/kg. The time when the samples exhibited the maximum PV. varied for each sample depending on the temperature as well as the storage condition. The data obtained from the study were analyzed using ANOVA while the means were separated by Duncan multiple range test. Sample F recorded superior score for appearance and aroma but textural characteristic comparable to sample D
