Production and Evaluation of Breakfast Cereal (Tom Brown) produced from blends of Yellow maize (Zea mays), Soy Bean (Glycine max), Acha (Digiteria exilis), and Scent Leaf (Ocimum gratissium):- Enumah, Ozioma D

ABSTRACT

Production and evaluation of breakfast cereal (tom brown) from blends of Acha, Yellow Maize, Soybean and Scent Leaf Powder was investigated. The proximate composition, mineral content, vitamin content ad sensory parameters were analyzed and result from proximate composition showed that protein content ranged from 9.81 to 14.22% with sample 20 I ( 1 00%)having lowest value and sample 206 (30:45:20:5) having the highest protein content. moisture content ranged from 9.43 to 10.27%, crude fiber content ranges from 1.39 to 2.86%, fat content ranged from 3.67 to 5.29%. ash content ranged from 2.29 to 3.17%, dry matter content ranged from 89.68 to 91.1%. carbohydrate content ranged from 65.91 % to 73.27%. the micronutrient analysis of the sample showed that there were significant difference (p<0.05) among the vitamin A content of the samples, vitamin BI content ranges from 0.68 to 1.09mg/l 00 g, vitamin B2 content ranges from 0.44 to 0.84mg/l 00g, calcium content ranged from 244.82 to 345.69mg\g, magnesium content ranged from 133.72 to l 73.87mg\g, sodium content ranged from 83.48 to 95.34mg\g, potassium content ranged from 218.59 to 254.66mg\g. sensory evaluation showed that the control sample was accepted more by the panelist followed by sample 206 (30:45.20:5) in all sensory attribute evaluated. Breakfast cereal produced with 45% acha is recormended.