ABSTRACT –

Flour was produced from soybean, banana, cocoyam and coconut. Blends of soybean: banana: cocoyam : cocnut flours were developed at different ratios of 50:15:10:25 (sample 201);: 40: 10: 15: 35 (sample 307); 30:20:20:30 (sample 102); 20: 30: 30 :20 (sample 409):10 : 40 : 40 : 10: (sample 205) and 25: 25 :25: 25 ( sample 504), respectively. Breakfast foods were produced from these composites. The proximate composition of the composite flours showed that moisture ranged from 8.74 - 9. 72%, dry matter 90.28-91.27°/s; ash 3.08-4.17%; protein 14. 60- 22. 77%; fat 7.84 -15.81%; fibre 3.118 - 4.25%; and carbohydrate 44.64 - 61-59%. Functional properties of the composite flours showed that loose bulk density ranged from 0.327-0.356g1g; packed bulk density 0. 561-0.632g!g; oil absorption capacity 1.60- 5.42 gIg; water absorption capacity 2.17 - 725g1g; emulsion capacity 4.42 -18.22%, emulsion stability 10.88 - 14.18%; foam capacity 12.29 -16.36%; foam stability 8.88 -12.31%; wettability 13.0- 64.0% and gelatinization temperature 82.0-91.0°C. The proximate composition of the breakfast food sample showed that moisture ranged from 6.76 - 7.37; DM 92.64 - 93.24%; ash 1.69 - 2.06%; fibre 1.36 -1.62%; fat 21.34 - 25.72 %, protein 7.17 - 9.85%; CHO 53.99 - 61.08%. This result revealed that the breakfast foods could be used in complementary feeding, considering the carbohydrate, protein and fat contents. Microbial loads of the breakfast food ranged from 1.1 x cfu /ml - 3.2 x l0 cfu/ml. Sensory evaluation results showed no significant differences ABSTRACT -I Flour was produced from soybean, banana, cocoyam and coconut. Blends of soybean: banana: cocoyam : coconut flours were developed at different ratios of 50:15:10:25 (sample 201);: 40: 10: 15: 35 (sample 307); 30:20:20:30 (sample 102); 20: 30: 30 :20 (sample 409):10 : 40 : 40 : 10: (sample 205) and 25: 25 :25: 25 ( sample 504), respectively. Breakfast foods were produced from these composites. The proximate composition of the composite flours showed that moisture ranged from 8.74 - 9. 72%, dry matter 90.28-91.27°/s; ash 3.08-4.17%; protein 14. 60- 22. 77%; fat 7.84 -15.81%; fibre 3.118 - 4.25%; and carbohydrate 44.64 - 61-59%. Functional properties of the composite flours showed that loose bulk density ranged from 0.327-0.356g1g; packed bulk density 0. 561-0.632g!g; oil absorption capacity 1.60- 5.42 gIg; water absorption capacity 2.17 - 725g1g; emulsion capacity 4.42 -18.22%, emulsion stability 10.88 - 14.18%; foam capacity 12.29 -16.36%; foam stability 8.88 -12.31%; wettability 13.0- 64.0% and gelatinization temperature 82.0-91.0°C. The proximate composition of the breakfast food sample showed that moisture ranged from 6.76 - 7.37; DM 92.64 - 93.24%; ash 1.69 - 2.06%; fibre 1.36 -1.62%; fat 21.34 - 25.72 %, protein 7.17 - 9.85%; CHO 53.99 - 61.08%. This result revealed that the breakfast foods could be used in complementary feeding, considering the carbohydrate, protein and fat contents. Microbial loads of the breakfast food ranged from 1.1 x cfu /rnl - 3.2 x l0 clulrnl. Sensory evaluation results showed no significant differences