PHYSICOCHEMICAL PROPERTIES AND CONSUMER ACCEPTABILITY 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, Nigeria
E-mail: mohammedusmanatanda@gmail.com
ABSTRACT
The changes in lifestyle and rapid urbanization in recent years have resulted in an increase in the consumption of ready-to-eat foods in most developing countries. The major objective of this research study is aimed at determining the physicochemical and consumer acceptability of breakfast cereals. 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 proximate, functional, sensory, vitamins, microbial analyses and consumer acceptability. The results revealed the following ranges: proximate parameters (%): moisture (6.45 – 10.46), protein (10.26 – 19.64), fat (3.89 – 11.42), ash (1.48 – 2.69), crude fiber (1.94 – 3.72), carbohydrates (56.09 – 72.06), and energy (363.52 – 405.64 Kcal).The parameters studied in this study were carried out using standard procedure. The data obtained from the study were analyzed using ANOVA while the means were separated by Duncan multiple range test. The sensory evaluation findings showed that good and acceptable breakfast cereals can be produced using blends of sorghum, soybean, bambara nut and defatted groundnut. The study provides the information about a commercially viable application of solving the problem of malnutrition among the population. The study had shown that acceptable ready-to-eat breakfast cereals meals could be produced from blends of Sorghum, Soybean, Bambara nut and defatted Groundnut and compare favorably with the commercial breakfast cereals as they have been shown to be good sources of protein, carbohydrates, fats and oil, vitamin of malted sorghum and sorghum flour. The microbial analysis of the formulated flour blends reveals that all the formulation indicated a safety of the products for consumption. The physicochemical, functional and microbial study shows that the breakfast cereals produced are safe for consumptions.
Keywords: physicochemical, break-fast cereal, defatted, malnutrition, and ready-to-eat
