Production And Evaluation Of Breakfast Food Samples Made With Banana-Soybean-Cocoyam-Coconut Flour Blends:- Moses, Chigozie

ABSTRACT

 Flour was produced from soybean, banana, cocoyam and coconut Blends of soybean : banana: cocoyam : coclntut 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 : IO: (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%; ash 3.08 -- 4.17%; protein 14. 60 - 22. 77%; fat 7.84 -15.81%, fibre 3.18 - 4.25%; and carbohydrate 44.64 - 61-59%. Functional properties of the composite flours showed that loose bulk density ranged from 0.327-0.356g/g; packed bulk density 0. 561-0.632g/g; oil absorption capacity 1.60- 5.42 g/g; water absorption capacity 2.17 - 725g/g; 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 10° cfu /ml - 3.2 x 10° cfu/ml. Sensory evaluation results showed no significant differences (p >0.05) amongst the samples in all the attributes evaluated. All the breakfast foods were acceptable to the panelists but sample 201 was the most acceptable probably because of the quality impact resulting from its high soybean content