Physicochemical And Sensory Properties Of Breakfast Cereal (Tombrown) Produced From Composite Flours Of Soybean, Local Rice, Millet, And Pumpkin Pulp

ABSTRACT

The physicochemical and sensory properties of breakfast cereal (tom brown) produced from composite flours of soybean, local rice; millet and pumpkin pulp were studied. The proximate analysis, mineral content, vitamin content and sensory properties were analyzed. The study showed some significant differences (p<0.05) in the proximate composition between the samples. The proximate composition of the samples ranged from 9.54 to 10.46% moisture content, 89.54 to 90.46% dry matter content, 7.81 to 15.82% crude protein, 0.85 to 5.25% fat content, 1.08 to 3.24% ash content, 1.28 to 4.79% crude fiber, 61.09 to 79.44% carbohydrate content. There were significant differences (p<0.05) in the mineral composition of the breakfast cereal samples, the calcium, magnesium, iron and sodium mean value ranged from 184.76 to 234.65 mg /100g, 147.83 to 189.31 mg/g, 2.79 to 5.28 mg/g, 75.27 to 92.46 mg/g respectively. The vitamin A, B1, B2 and B3 mean values also ranged from 4.84 to 15.44 mg/g, 0.16 to 0.43 mg/g, 0.08 to 0.38 mg/g, and 0.28 to 0.72 mg/g respectively. The sensory result revealed that sample 207 was most preferred.