Production and Evaluation of Breakfast Cereal-Based Porridge Mixed with Sesame and Pigeon Peas for Adults

Kanu, PJ; Sandy, Edward H.; Kandeh, B. A. J.; Bahsoon, J. Z.; Zhou, Hui‐Ming

doi:10.3923/pjn.2009.1335.1343

Cited by 35 publications

(7 citation statements)

References 8 publications

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“…However, blends and consumption of proteins from plant sources and cereals in food product development is required [25], [26], since combination of legumes and grains provide high quality cheaper protein that contains all essential amino acids in proper proportion, because their amino acids complement each other [27]. Cereals can also be supplemented with most cheap and abundant oily seeds, nuts and animal products such as prawn to improve the nutritional value of the resulting cereal blends compared to the individual components alone [28]. Hence, this study aimed to formulate breakfast cereals from the blends of acha, wheat, cashew kernel flours and prawn powder and to evaluate the nutritional, functional and organoleptic properties of the resultant blends.…”

Section: Introductionmentioning

confidence: 99%

Nutritional Composition, Functional and Organoleptic Properties of Breakfast Cereals Formulated from Acha, Wheat, Cashew Kernel and Prawn

Emelike

Achinewhu

Ebere

2020

EJFOOD

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Acha grains and cashew kernels were processed into flour while prawn was processed into powder. Acha flour was used to substitute wheat flour while a constant percentage of cashew kernel flour and prawn was used as an enrichment in the formulation of breakfast cereals at the ratios of 70:0:20:10, 60:10:20:10, 50:20:20:10, 40:30:20:10, 30:40:20:10, 20:50:20:10, 10:60:20:10 and 0:70:20:10 of acha/wheat/cashew kernel/prawn and labeled A-H samples, respectively. The nutritional, functional and organoleptic properties of the formulated breakfast cereal was studied. The result revealed that the proximate compositions of the breakfast cereals ranged between 3.94-9.46% for moisture content, ash 2.09-2.98%, fat 8.30-15.20%, protein 9.17-14.65%, crude fibre 1.28-1.60%, and carbohydrate 60.97-76.66% with significant different (SD) between some samples and no SD in some other samples. Functional properties' result showed that the bulk density of the breakfast cereals ranged between 0.49-0.55 g/g, water absorption capacity 1.74-2.20 g/ml, oil absorption 0.18 - 1.09g/ml and the least gelation capacity of 2% in all the samples. Based on the 9-point hedonic scale used in the assessment of the organoleptic properties of the breakfast cereals, all the samples were acceptable by the panelists but 40:30 of acha/wheat compared very well with the sample substituted with 0:70 of acha/wheat. This is an indication that acha grains can be a useful raw material in the substitution of wheat while cashew kernel and prawn can be used to enrich the product formulated from the flours of these raw materials. This will increase the utilisation of abundant Nigerian raw materials, reduce the importation of wheat flour and hence, improve the economy of the country.

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Section: Introductionmentioning

confidence: 99%

Nutritional Composition, Functional and Organoleptic Properties of Breakfast Cereals Formulated from Acha, Wheat, Cashew Kernel and Prawn

Emelike

Achinewhu

Ebere

2020

EJFOOD

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“…Higher carbohydrate values were reported for breakfast cereals formulated from sorghum and pigeon pea [20] as well as the control-Weetabix (68.4%) [29]. The higher carbohydrate values recorded by other researchers may be assigned to the high content of the cereals and legumes used as the main ingredients in the formulations [2].…”

Section: Proximate Composition Of the Blends Samplesmentioning

confidence: 92%

“…Cereals include maize and sorghum which are enriched in minerals such as sulphur containing essential amino acid such as methionine, cysteine and tryptophan. Legumes and oil seeds are relatively low in sulphur containing amino acids, but very high in another essential amino acid like, lysine as reported by Kanu, et al [2]. In recent times food researchers and processors have integrated legumes into natural cereal formulations as nutrient diversification scheme as well as exploits to reduce the incidence of malnutrition among vulnerable groups.…”

Section: Introductionmentioning

confidence: 93%

Qualities Evaluation of Extruded Ready to Eat Snack from Composite Non-Wheat Flours

Olabinjo

Olumurewa

2020

Scientific Modelling and Research

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Ready-to-eat flakes are processed grain formulations suitable for human consumption without further cooking in the home. Ready-to-eat flakes was produced from the mixtures of yellow maize, defatted soybean, defatted groundnut, moringa seed, scent leaf, pepper, salt and gray fish using extrusion technology at five different proportions of the ingredients. The proximate, minerals, antioxidant, functional properties, cracking strength and sensory properties of the formulations were investigated using standard methods. The research established that the use of local cereal based for the production of flakes is possible and good when using extrusion technology. The extruded products provide good quality flakes when supplemented maize with soybean and groundnut. It was deduced from the chemical composition of the flakes, that blending of cereals and legumes cause a significant increase in protein and carbohydrate contents making it a suitable ingredient for controlling malnutrition in diets. With respect to the nutritional composition, the addition of moringa seed to the blend samples increased the potassium, calcium, iron and phosphorus content of the flakes; this makes the blends better source of micronutrients. Also, the incorporating of moringa seed increased the total phenolic compound, vitamin C and flavonoids content. The samples from composite flour had the ability to withstand cracking strength compare to 100% wheat flour.

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“…The total energy (TE) value in kcal/100g of the three formulations was determined according to the method of (Kanu et al, 2009) using the formula shown in equation 1:…”

Section: Total Energymentioning

confidence: 99%

Production and Evaluation of an Instant Maize-Soy Flour Enriched With Refractance Window Dried Jackfruit (Artocarpus heterophyllus L.) Powder

Nansereko

Muyonga

Byaruhanga

2023

IJFS

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Porridge is a staple food in many developing countries and is usually used as a weaning or breakfast food. The increased preference for convenient and healthy meals has increased the desire for nutrientenriched instant flours. Jackfruit is an underutilised fruit that is rich in vitamin C and other bioactive components. This study aimed to evaluate dried jackfruit powder as an ingredient for porridge flour. Formulations were made by substituting varying levels (0, 10, 20 and 30, 40 and 50%) of an extruded maize-soy blend (MSB) constituting 70% maize and 30% soy with refractance window dried jackfruit powder. The composite flours were used to make porridges which were analysed for their sensory acceptability by a 60-member semi-trained panel. The viscosity, water holding capacity, oil holding capacity, solubility index and bulk density of the flours were also assessed. Porridge acceptability, flour proximate composition, ascorbic acid and carotenoid content for the most preferred experimental formulation were compared to commercial maize-based instant flour and plain maize-soy instant flour. The most acceptable porridge was made from the 50% MSB and 50% jackfruit flour blend. The 50% jackfruit - MSB blend and control commercial instant flours attained drinking viscosity (2,500–3,000cP) at 20% and 31% flour rates. The energy, protein, iron, calcium, β-carotene, and vitamin C densities of jackfruit - MSB porridge were 47.8 %, 48.9 %, 158.1 %, 226.5 %, 230.3 % and 125.9 % higher than those obtained from plain MSB porridge respectively. The results showed the potential of jackfruit as an ingredient for the nutritional enrichment of flours meant for making porridge.

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Production and Evaluation of Breakfast Cereal-Based Porridge Mixed with Sesame and Pigeon Peas for Adults

Cited by 35 publications

References 8 publications

Nutritional Composition, Functional and Organoleptic Properties of Breakfast Cereals Formulated from Acha, Wheat, Cashew Kernel and Prawn

Nutritional Composition, Functional and Organoleptic Properties of Breakfast Cereals Formulated from Acha, Wheat, Cashew Kernel and Prawn

Qualities Evaluation of Extruded Ready to Eat Snack from Composite Non-Wheat Flours

Production and Evaluation of an Instant Maize-Soy Flour Enriched With Refractance Window Dried Jackfruit (Artocarpus heterophyllus L.) Powder

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