ABSTRACT

This work was designed to produce and evaluate the chemical and sensory properties of ready to eat rea-last gianola. The request for a healthier life associated with rapid and piactica ways ot eating has led to a spontaneous search for alternative product that offers both convenience and nutritional balance. The intake of a healthy diet is the most effective an the safest method to avoid, or even correct many health problems like diabetes, malnutrition, obesity, and heart disease. As consequences of these conditions, changes in eating habit happened, resulting in the introduction of various new foods in the market, with constant increase in demand and consumption of healthy, nutritious, and sale foods, further research should be carried out to ascertain the shelf life and the best packaging recommended for the formulated samples. These, along with other factors will influence the commercialization of the products for national sustenance. Granolaproduction was centered on the combination of four different grains which included wheat, millet, sorghum and oat. Some other ingredients which were used in the course of this preparation included tiger nut, dates, vegetable oil, sugar, margarine, groundnut, milk, raisings, honey, salt and cinnamon. Comparing all the granola samples with the positive control which is golden morn a commercial product, it was discovered that there was a significant difference in the level of crude fibre which can be accredited to the difference in recipe. It was also noticed that the crude protein content’ of the different granola samples were higher than that ofthe control which is the golden morn. Granola produced from all these ingredients had higher value for ash. The study showed that there was significant difference (p<0.05) in ash and an increase for fat in sample SG which was 7.79% unlike the commercial golden morn, an increase in crude protein in sample WS which was 15.89% unlike the commercial golden morn, while the energy content of sample SG was the highest with a value of 368.03Kcal when in comparison with the commercial golden morn. The granola samples had just a little value for water in comparison with the commercial golden morn which is the control. Results from the study have shown that granola produced with different cereals is of acceptable quantity in sensory and nutritional evaluation. In conclusion; the study showed an increase for fat, crude protein, ash content and energy control. The increased crude fiber content of the product can be traced to the presence of date used in the product which has important health benefits in reducing cholesterol, diverticulitis and cardiovascular ailments as well as inhibits the actions ofsome food components such as phytates. Health-wise, granola is high in fibre unlike other cereals which helps , in the management of some health conditions such as obesity, diverticulitis and constipation which the nurses and dietitians will really find useful. However, food industries will need to innovate and develop these granola cereals to meet these basic health requirement? so that those with different health conditions can really partake from its nutritional value.