Development And Evaluation Of Breakfast Cereals From Blends Of Maize (Zea mays), African Yam Bean (Sphenostylis stenocarpa) And Date Palm (Phoenix dactilifera L) Pulp Flours

HANNAH ONYEJIEKE | 83 pages (56105 words) | Theses
Human Nutrition and Dietetics | Co Authors: OGBONNA

ABSTRACT

The development and evaluation of breakfast cereals from blends of African yam bean, maize and date pulp flours were studied. African yam bean and date pulp flours were used to fortify maize flour in order to increase the nutritional value of the maize based cereal blends. The food materials were purchased from Ndioru market, Ikwuano, Abia State. The foods were sorted, washed, soaked, dried and milled. Proximate, minerals, vitamins, anti-nutritional and sensory properties were determined on the six different blends (MAD1- Maize Flour 70%, African Yam Bean Flour 20% Date Pulp Flour 10%;  MAD2 - Maize Flour 65%, African Yam Bean Flour 20 %, Date Pulp Flour 15%; MAD3 - Maize Flour 60%, African Yam bean 30%, Date Pulp Flour 10%; MAD4 - Maize Flour 55%, African Yam Bean Flour 30%, Date Pulp Flour 15%; MAD5 - Maize Flour 50%, African Yam bean 40%, Date Pulp Flour 40%; MAD6 = 45:40:15 Maize Flour 45%, African Yam Bean Flour 40%, Date Pulp Flour 15%). The results showed an increase in the protein content of all the blends as compared to the maize. The values ranged from 13.26% for MAD2 to 19.39% for MAD5. The breakfast cereals had higher values of protein content than the control 7.87%. The phosphorus, calcium and iron contents ranged between 453.36 to 455.11 mg, 308.27 to 310.26 mg and 6.67 to 7.26 mg respectively. The vitamin C (45.09 mg) content of the breakfast cereals was significantly higher than all the vitamins analysed, including the vitamin content of the control. Inherent anti-nutrients: phytate 0.43 – 0.48 mg, oxalate 0.12 – 0.17 mg, tannin 0.02 – 0.03 mg and heamagglutinin 0.02 – 0.03 mg associated with leguminous food sources were reduced. The breakfast cereal products were rated above the average score on the hedonic test by panel of judges, and showed some similarities with Golden morn (control) (p>0.05), implying its potential acceptability when commercialized. It was therefore concluded that flour from African yam bean and date palm pulp can be blended with cereal flours to produce breakfast cereal products.

       

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APA

HANNAH, O (2023). Development And Evaluation Of Breakfast Cereals From Blends Of Maize (Zea mays), African Yam Bean (Sphenostylis stenocarpa) And Date Palm (Phoenix dactilifera L) Pulp Flours. Repository.mouau.edu.ng: Retrieved May 19, 2024, from https://repository.mouau.edu.ng/work/view/development-and-evaluation-of-breakfast-cereals-from-blends-of-maize-zea-mays-african-yam-bean-sphenostylis-stenocarpa-and-date-palm-phoenix-dactilifera-l-pulp-flours-7-2

MLA 8th

ONYEJIEKE, HANNAH. "Development And Evaluation Of Breakfast Cereals From Blends Of Maize (Zea mays), African Yam Bean (Sphenostylis stenocarpa) And Date Palm (Phoenix dactilifera L) Pulp Flours" Repository.mouau.edu.ng. Repository.mouau.edu.ng, 02 Jun. 2023, https://repository.mouau.edu.ng/work/view/development-and-evaluation-of-breakfast-cereals-from-blends-of-maize-zea-mays-african-yam-bean-sphenostylis-stenocarpa-and-date-palm-phoenix-dactilifera-l-pulp-flours-7-2. Accessed 19 May. 2024.

MLA7

ONYEJIEKE, HANNAH. "Development And Evaluation Of Breakfast Cereals From Blends Of Maize (Zea mays), African Yam Bean (Sphenostylis stenocarpa) And Date Palm (Phoenix dactilifera L) Pulp Flours". Repository.mouau.edu.ng, Repository.mouau.edu.ng, 02 Jun. 2023. Web. 19 May. 2024. < https://repository.mouau.edu.ng/work/view/development-and-evaluation-of-breakfast-cereals-from-blends-of-maize-zea-mays-african-yam-bean-sphenostylis-stenocarpa-and-date-palm-phoenix-dactilifera-l-pulp-flours-7-2 >.

Chicago

ONYEJIEKE, HANNAH. "Development And Evaluation Of Breakfast Cereals From Blends Of Maize (Zea mays), African Yam Bean (Sphenostylis stenocarpa) And Date Palm (Phoenix dactilifera L) Pulp Flours" Repository.mouau.edu.ng (2023). Accessed 19 May. 2024. https://repository.mouau.edu.ng/work/view/development-and-evaluation-of-breakfast-cereals-from-blends-of-maize-zea-mays-african-yam-bean-sphenostylis-stenocarpa-and-date-palm-phoenix-dactilifera-l-pulp-flours-7-2

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