Physicochemical And Sensory Properties Of Breakfast Cereal (Tombrown) Produced From Composite Flours Of Soybean, Local Rice, Millet, And Pumpkin Pulp:- Jonah Queen-felicia N

ABSTRACT

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, BI, 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.