ABSTRACT
Eight
formulations were carried out in producing a breakfast cereal based porridge
using rice (Oryza sativa) and millet (Eleusine coracana) mixed with soybeans
(Glycine max). Starch was extracted from millet after fermenting, wet milling,
then washed and dried. Rice was soaked, dried, and milled to flour, while
soybean was boiled for 20 minutes, dried and then milled to flour. The raw
materials (millet starch, rice flour and soy flour) were blended differently
with different percentages of soy flour. Proximate and functional analysis was
carried out on the raw materials while sensory analysis was carried out on the
eight formulation samples of the breakfast cereal -based porridge. The results
obtained were subjected to statistical analysis. Moisture content was noted to
be high (8.75%), ash content and crude fibre at low (0.85% and 0.01%)
percentage respectively in millet starch compared to the other raw materials.
Protein and fat content were noted to be high in soy flour (29.26% and 23%)
compared to other raw materials. The carbohydrate and total energy content for
the three raw cereals were significantly different (P<0.05) from each other.
The three raw materials were noted to have high water absorption capacities,
apparent viscosities and foam stabilities. Soy flour was noted to have higher
gelation capacity at 19% as rice flour had the highest reconstitution time at
24 seconds compared to other raw cereals. Sample D (80.20) rice/soy was the
most accepted by the panelist Based on standard nutritional values, a
combination of either rice or millet with soybean or mixed blend could be
recommended as appropriate breakfast cereal based porridge for all age groups.
ADAMS, A (2024). Production And Evaluation Of Breakfast Cereal-Based Porridge Using Blends Of Millet, Rice And Soybeans:- Adams, Eke-Abasi C. Mouau.afribary.org: Retrieved Nov 23, 2024, from https://repository.mouau.edu.ng/work/view/production-and-evaluation-of-breakfast-cereal-based-porridge-using-blends-of-millet-rice-and-soybeans-adams-eke-abasi-c-7-2
ADAMS, ADAMS. "Production And Evaluation Of Breakfast Cereal-Based Porridge Using Blends Of Millet, Rice And Soybeans:- Adams, Eke-Abasi C" Mouau.afribary.org. Mouau.afribary.org, 19 Aug. 2024, https://repository.mouau.edu.ng/work/view/production-and-evaluation-of-breakfast-cereal-based-porridge-using-blends-of-millet-rice-and-soybeans-adams-eke-abasi-c-7-2. Accessed 23 Nov. 2024.
ADAMS, ADAMS. "Production And Evaluation Of Breakfast Cereal-Based Porridge Using Blends Of Millet, Rice And Soybeans:- Adams, Eke-Abasi C". Mouau.afribary.org, Mouau.afribary.org, 19 Aug. 2024. Web. 23 Nov. 2024. < https://repository.mouau.edu.ng/work/view/production-and-evaluation-of-breakfast-cereal-based-porridge-using-blends-of-millet-rice-and-soybeans-adams-eke-abasi-c-7-2 >.
ADAMS, ADAMS. "Production And Evaluation Of Breakfast Cereal-Based Porridge Using Blends Of Millet, Rice And Soybeans:- Adams, Eke-Abasi C" Mouau.afribary.org (2024). Accessed 23 Nov. 2024. https://repository.mouau.edu.ng/work/view/production-and-evaluation-of-breakfast-cereal-based-porridge-using-blends-of-millet-rice-and-soybeans-adams-eke-abasi-c-7-2