Effect of ripe fruit pulp on the sensory and nutritive quality of ready-to-eat breakfast cereal produced from maize and soybean flours and cassava starch blends

Abstract

The effects of various concentrations of different ripe fruit pulps on the sensory and nutritive quality of breakfast cereal were studied. The breakfast cereal was formulated using 1 kg composite flour (composed of 600 g maize flour and 400 g soy flour) in addition to 100 g cassava starch, 225 g sugar and 12 g salt. Pineapple, pawpaw and banana ripe fruit pulps were added separately to the breakfast formulation at concentrations of 0, 100, 200, 300 and 400 g/kg composite flour. Using sensory evaluation, the data obtained showed that samples containing 100 g pineapple, 100 g banana pulp and 100 g pawpaw fruit pulp per kilogram of composite flour (equivalent to 7% of the total weight of the breakfast cereal formulation) were the most acceptable of all concentrations. These samples were comparable in sensory evaluation scores with the commercial breakfast cereal sample Golden morn. Chemical analysis also showed that there was increase in ss-carotene (vitamin A precursor) and vitamin C and a slight increase in the mineral content of the breakfast cereal as a result of the addition of fruit pulp.

Salt and sugars content of breakfast cereals in the UK from 1992 to 2015

“…Free sugars are claimed to be important in the flavour, texture, bulk and acceptability of breakfast cereals (69)(70)(71)(72) . However, with increasing attention around the sugars content, some studies have described possible ways of reducing the free sugars content of breakfast cereals (73)(74)(75) and increasing the fibre content (76) , particularly in extruded products where the majority are now derived from flour components rather than being whole grain in nature (77)(78)(79) . Traditionally the majority of breakfast cereals were derived from whole-grain sources and were predominantly flaked from steamed grains (the steam making the grains pliable to be reformed by the flaking process) (80) .…”

Effect of sprouting and pre-gelatinization on the physicochemical properties of sorghum-pigeon pea composite blend used for the production of breakfast cereal.

“…The treatments (sprouting) aided the removal of the vegetative part of the seeds during milling leading to losses in dry matters and leaching of the nutrients. In contrast, the ash content of breakfast cereal from maize-soybeancassava starch blends was higher probably due to the inclusion of ripe fruits pulp thereby fortifying the product with minerals and hence the total ash (Enwere and Ntuen, 2005). Table 3 shows that the fibre content was quite low having a mean of 1.50%-4.00% probably due to the fact that the fibre in both the hull and bran were removed during processing.…”

Nutrient Composition and Sensory Properties of Breakfast Cereal Made from Yellow Maize and Enriched with Soybean and Groundnut Flours

“…Breakfast cereals, although being ingested dry in the early hours of the day, provide a good amount of strength, which is a crucial necessity for the human body. They are frequently eaten in conjunction with other foods to compensate for the deficits inherent in grains (Enwere and Ntuen, 2005). They are classified as classic hot cereals, which require additional heating or cooking before consumption, or ready-to-eat cereals, which are typically eaten with cream or milk (Emelike et al, 2020).…”