ABSTRACT
The development
and evaluation of breakfast cereals from blends of African yam bean, maize and
date pulp flours were studied. African yam bean and date pulp flours were used
to fortify maize flour in order to increase the nutritional value of the maize
based cereal blends. The food materials were purchased from Ndioru market,
Ikwuano, Abia State. The foods were sorted, washed, soaked, dried and milled.
Proximate, minerals, vitamins, anti-nutritional and sensory properties were
determined on the six different blends (MAD1- Maize Flour 70%, African Yam Bean
Flour 20% Date Pulp Flour 10%; MAD2 - Maize Flour 65%, African Yam Bean Flour 20 %,
Date Pulp Flour 15%; MAD3 - Maize Flour 60%, African Yam bean 30%,
Date Pulp Flour 10%; MAD4 - Maize Flour
55%, African Yam Bean Flour 30%, Date Pulp Flour 15%; MAD5 - Maize Flour 50%,
African Yam bean 40%, Date Pulp Flour 40%; MAD6 = 45:40:15 Maize Flour 45%, African Yam Bean Flour 40%,
Date Pulp Flour 15%). The results showed an increase in the protein
content of all the blends as compared to the maize. The values ranged from
13.26% for MAD2 to 19.39% for MAD5. The breakfast cereals had higher values of
protein content than the control 7.87%. The phosphorus, calcium and iron
contents ranged between 453.36 to 455.11 mg, 308.27
to 310.26 mg and 6.67 to 7.26 mg respectively. The vitamin C (45.09 mg)
content of the breakfast cereals was significantly higher than all the vitamins
analysed, including the vitamin content of the control. Inherent
anti-nutrients: phytate 0.43 – 0.48 mg, oxalate 0.12 – 0.17 mg, tannin 0.02 –
0.03 mg and heamagglutinin 0.02 – 0.03 mg associated with leguminous food
sources were reduced. The breakfast cereal products were rated above the
average score on the hedonic test by panel of judges, and showed some
similarities with Golden morn (control) (p>0.05), implying its potential
acceptability when commercialized. It was therefore concluded that flour from
African yam bean and date palm pulp can be blended with cereal flours to
produce breakfast cereal products.
HANNAH, O (2023). Development And Evaluation Of Breakfast Cereals From Blends Of Maize (Zea mays), African Yam Bean (Sphenostylis stenocarpa) And Date Palm (Phoenix dactilifera L) Pulp Flours. Mouau.afribary.org: Retrieved Nov 20, 2024, from https://repository.mouau.edu.ng/work/view/development-and-evaluation-of-breakfast-cereals-from-blends-of-maize-zea-mays-african-yam-bean-sphenostylis-stenocarpa-and-date-palm-phoenix-dactilifera-l-pulp-flours-7-2
ONYEJIEKE, HANNAH. "Development And Evaluation Of Breakfast Cereals From Blends Of Maize (Zea mays), African Yam Bean (Sphenostylis stenocarpa) And Date Palm (Phoenix dactilifera L) Pulp Flours" Mouau.afribary.org. Mouau.afribary.org, 02 Jun. 2023, https://repository.mouau.edu.ng/work/view/development-and-evaluation-of-breakfast-cereals-from-blends-of-maize-zea-mays-african-yam-bean-sphenostylis-stenocarpa-and-date-palm-phoenix-dactilifera-l-pulp-flours-7-2. Accessed 20 Nov. 2024.
ONYEJIEKE, HANNAH. "Development And Evaluation Of Breakfast Cereals From Blends Of Maize (Zea mays), African Yam Bean (Sphenostylis stenocarpa) And Date Palm (Phoenix dactilifera L) Pulp Flours". Mouau.afribary.org, Mouau.afribary.org, 02 Jun. 2023. Web. 20 Nov. 2024. < https://repository.mouau.edu.ng/work/view/development-and-evaluation-of-breakfast-cereals-from-blends-of-maize-zea-mays-african-yam-bean-sphenostylis-stenocarpa-and-date-palm-phoenix-dactilifera-l-pulp-flours-7-2 >.
ONYEJIEKE, HANNAH. "Development And Evaluation Of Breakfast Cereals From Blends Of Maize (Zea mays), African Yam Bean (Sphenostylis stenocarpa) And Date Palm (Phoenix dactilifera L) Pulp Flours" Mouau.afribary.org (2023). Accessed 20 Nov. 2024. https://repository.mouau.edu.ng/work/view/development-and-evaluation-of-breakfast-cereals-from-blends-of-maize-zea-mays-african-yam-bean-sphenostylis-stenocarpa-and-date-palm-phoenix-dactilifera-l-pulp-flours-7-2