Evaluation of Breakfast Cereals Produced from Finger Millet, Wheat, Soybean, and Peanut Blends

Authors

  • Kaida Zubairu Idris Federal University Dutsinma, Katsina
  • Abba Mansir Federal University Dutsinma, Katsina
  • Tijjani Ahmad Federal University Dutsinma, Katsina

DOI:

https://doi.org/10.47604/ijf.984

Keywords:

Breakfast, incorporation, cereal, nutrition, evaluation, finger millet, supplementation

Abstract

Purpose: The study sought to evaluate breakfast cereals produced from finger millet, wheat, soybean, and peanut blends

Methodology: In this study, finger millet based breakfast food analysis was conducted, with supplementation of wheat, soybean, and peanut in the ratios of (100:0), (90:10), (80:20), (70:30), and (60:40). These products were analyzed for proximate composition, mineral contents, and sensory attributes using AOAC 2O10, AAS flaming, and method described by Adenguwa et,al., (2014) respectively.

Results: The results for the proximate composition ranged from 61.70 to 71.25 %, 6.95 to 7.85 %, 2.40% to 3.20%, 9.70 % to 13.5 %, 1.5% to 8.50%, and 2.13 % to 4.10 % for carbohydrate, moisture, ash, protein, fat, and fibre respectively. There was significant increase in the protein, fat, fiber, and energy contents, and decrease in only carbohydrate contents at (p<0.05) with increase in supplementation. There were general increase contents of Zn, Na, and K with equal decrease in the Ca contents in all the samples A -E at (p<0.05). The mineral composition of this food is good for its efficacy to alleviate some level of macro-minerals deficiencies. The scores for taste ranged between 7.20 - 7.50, the scores range for aroma was from 6.60 - 6.90, and 6.23 - 7.10 was the score range for mouth feel, the general acceptability which has a score range of 6.67 - 7.47 in samples A to E. There was significant difference (p<0.05) across the samples in all the sensory qualities.

Unique contribution to theory, practice and policy: This shows that this breakfast cereal product will be accepted by the consumers when expose to the market due to its characteristic organoleptic sensory appeal. It was recapitulated that this product should be adopted for better nourishment and huger quenching due to lots of condensed nutrients of significant amount

Downloads

Download data is not yet available.

Author Biographies

Kaida Zubairu Idris, Federal University Dutsinma, Katsina

Undergraduate Student: Department of Food Science and Technology

Abba Mansir, Federal University Dutsinma, Katsina

Postgraduate Student: Department of Food Science and Technology

Tijjani Ahmad, Federal University Dutsinma, Katsina

Undergraduate Student: Department of Food Science and Technology

References

Ajeigbe, H. A., Waliyar, F., Echekwu, C. A., Ayuba, K., Motagi, B. N., Eniayeju, D., & Inuwa, A. (2014). A Farmer's guide to groundnut production in Nigeria. Patancheru, 502(324), 36.
AOAC (2012), official method of analysis association of analytical chemists. 19th edition, washington DC, 121-130
Ayo, J.A., Ayo, V.A., Nkama, I., Adewori, R. (2007). Physico-chemical, in vitro digestibility and organoleptic evaluation of "˜acha' wheat biscuit supplemented with soybean flour. Nigerian Food Journal, 25(1): 77-89.
Bhatt, A., Singh, V., Shrotria, P.K., Baskheti, D.C. (2003). Coarse Grains of Uttaranchal: Ensuring sustainable Food and Nutritional Security. Indian Farmer"˜s Digestion, 34-38.
Desai, A. D., Kulkarni, S. S., Sahu, A. K., Ranveer, R. C., and Dandge, P. B. (2010). "Effect of supplementation of malted nutritional and sensorial quality characteristics of cake"
Food Sci. Tech. 2010, 2(1):67
Ejikeme, Anthonia Nwamaka, (2005). Production and evaluation of breakfast cereal produced from figeon pea (cajanus cajan) and sorghum (sorghum bicolor) blends. (Master's thesis). NSUKKA. Nigeria
FAO of the United Nations (1996) "Grain Legumes in Africa 3rd Edition" Food and Agricultural Organization, Rome, 82-83.
Hanif R., Igbal Z, Igbal M, Honit and Rasged M (2006). Use of vegetables as nutritional food. Role in human health. Journal of Agriculture and Biological Scienece, 1:18-20.
Iwe MO. Hand book of sensory method and analysis. Enugu, Nigeria: Rojoint communications. Services limited; 2002, 14.
Kim, W. (2005). Soybean;Processing Characteristics of Soybean, 260-268, Korea University Press, ISBN 89-7641-562-0
Kudake D.C, et al, (2018).fortification of wheat flour with ragi flour: effect of physical, nutritional, antioxidant, and sensory profile of noodles. Current resources of nutrition and food science, 6(1).
McKevith, B. (2004). Nutritional Aspects of Cereals Final Report to the Home Grown Cereal Authority, Nutrition Scientist, British Nutrition Foundation
Mohammed, A. Satter, Syeda Absha Jabin, Nusrat Abedin, Taslima Arzu, Kanika Mitra, Abdullah, A.M., and Paul, D.K.. (2013). Development of nutritionally enriched instant weaning food and its safety aspects African Journal of Food Science, 7(8):238-245
Nicklas, T.A. and O"ŸNeil, C. (2004). Importance of Breakfast consumption to Nutrition of Children, Adolescents and Young adults. Nutrition Today, 30 (1): 30-39.
Odom, S.L., Wong, C., Hume, K., Cox, A.W., Fetting, A., Kucharczyk, S., Schultz, T.R. (2013). Evidence-based practices for children, youth, and young adults with autism spectral disorder. Chapel Hill: the University of North California, frank porter graham child development institute, autism evidence-based practice review group.
Olapade, A.A., olunwole, O.B., Oluwole and Aworh, O.C. (2012). "Physicochemical properties and consumer acceptability of instance cowpea (Vigna unguiculata) powder for complementary food. African journal of food science and technology, 3(4): 102-106.
Singh, P. and Raghuvanshi, R.S. (2012). Finger millet for food and nutritional security. African Journal of food Science, 6(4):77-84.
Tomas, K., Lacko-Bartošová, M., Kobida, L. (2014). Free Phenol Content and Properties of Refined and Whole Wheat Flour and Bread, Department of Food Science. Antioxidants, 2: 370-383.
Trevor, L.W., Claire, D., Cliff, L.H., Rod, C. and Michael, A. G. (2005). Can we improve the Nutritional Quality of Legume seeds? PakistanJournal of Nutrition, 4 (4): 250 -256.
WHO (1994). Codex Alimentarius Standards for Foods for Special Dietary Uses (including foods for infants and children, Vol. 4. Joint FAO/WHO Food Standards Program Rome: WHO, Codex Alimentarius Commission.

Downloads

Published

2019-10-08

How to Cite

Idris, K. Z., Mansir, A., & Ahmad, T. (2019). Evaluation of Breakfast Cereals Produced from Finger Millet, Wheat, Soybean, and Peanut Blends. International Journal of Food Sciences, 2(1), 17–24. https://doi.org/10.47604/ijf.984

Issue

Section

Articles