Production And Evaluation Of A Cereal-Ume (Soy-Maize-Groundnut) Breakfast Food

ABSTRACT

Soybean (G/ycin mar,) was blended with maize (Zea mays,) and groundnut (Arachis

hypogea) at soybean/maize/groundnut ratios of 10:70:20, 20:70:10 and 20:60:20.

Microbiological qualities, proximate composition, functional properties as well as

sensory characteristics of the different blends and their reconstituted product were

assessed. The bacterial count of the blend 20:60:20 before and after reconstitution was

the highest (2.5 x IO4CFU/g and 1.7 x CFU/g respectively) while the fungal count of

blend 20:70:10 was the highest (2.5 x l0 CFU/g and 2.9 x CFU/g). There was a

decrease in total bacterial count and increase in total fungal count of the reconstituted

product. The protein, fat and moisture content of blend 20:60:20 was the highest (18.21,

19.58 and 15.30 respectively) while blend 20:70:10 had the highest carbohydrate content

(48.88). Blend 10:70:20 had the lowest protein, fat and ash content (15.11, 17.20, and

2.00). The blend with the highest fibre content was blend 20:60:20 (7.00) while the least

fibre was contained by blend 20:70:10 (5.00). The sensory characteristics (colour,

flavour, taste and general acceptability) of the reconstituted products showed that the best

accepted blend was blend 20:70:10. The bacterial species isolated in the products were

Bacillus spp. and Lactohacillus .spp. while that of fungal were Rhizopus spp.