ABSTRACT

 Breakfast cereal produced from Maize and African yam bean composite flour enriched with purple joy weed leaf powder was evaluated. Five samples were generated by mixing the flours (Maize+ African yam bean composite) treated with same quantity of purple joy weed powder (90:10:0, 80: 15:5, 70:25:5, 60.35:5, 50:45:5), sugar, salt, and water. The breakfast cereal samples were subjected to minerals, vitamins, anti-nutrients, and sensory analysis. The products obtained were served dry, to evaluate for appearance, aroma, taste, texture, crispness and overall acceptability using a 9 point Hedonic scale. The results of the Mineral composition showed that calcium increased from (34.250 to 115.870 mg/ 1 00g), magnesium ranged from (l 13.880 to 175.760 mg/ 1 00g), Iron (5.840 to 8.485 mg/lOOg), and zinc (0.450 to 1.570 mg/I 00g). The vitamin composition results showed that Vitamin A content ranged from (202.390 to 321.920 mg/l00g), B» content ranged from (0.410 to 0.620 mg/l00g), B3 (3.970 to 7.140 mg/100g), B% (0.050 to 0.180 mg/100g), and C (3.060 to 11.580 mg/l00g)- The anti-nutrient results showed significant differences (p<0.05) between sample 119 and other samples in terms of the saponin content. Their values ranged from (0.030 to 0.110 mg/ 1 00g). No significant differences (p>0.05) were observed between sample 119 and other samples in terms of tannin content. Their values ranged from (0. I 37 to 0.240 mg/I OOg), Trypsin Inhibitor (0.030 to 0.070 mg/100g), and Flavonoid (0.065 to 0.0160 mg/l OOg). The sensory results revealed that the samples obtained were generally liked by the panelists, although sample 119 was preferred most in term of overall acceptability (7 .840).