ABSTRACT

Breakfast cereal was produced using wheat, millet and pumpkin pulp flour blends in the ratio: lt:t>:():("..9() |u.()"0. 85:10:5%, 80:10:10%, 75:10:15%, 70:10:20% and were labelled 200.205.204.203.202.201 respectively. Sample 206(100%) served as the control. The functional composition of the flour blends were determined as well as the proximate and beta-carotene (pro- \ iiamm AI composition of the breakfast cereal. Also the sensory qualities ofthe breakfast cereal were cxalualed. Ihe functional properties of the composite flour ranged from 0.72 to 0.86 g/ml bulk density. 1.98 to 2.14 g/ml water absorption capacity, 1.74 to 9.36 g/ml oil absorption capacity. 1.41 to 2.94 min/sec gelatinization time, 1.24 to 1.72 swelling index and 50.48 to 60.02 C gelatinization temperature. The Proximate Composition of breakfast cereal samples ranged liom 12.57 to 12.75% protein content, 10.55 to 11.86% moisture content, 1.07 to 4.44% fat, 1.11 to I 4o'.. crude fibre. 0.78 to 1.26 % Ash, 69.57 to 72.87% carbohydrate and 351.39 to 369.24 kcal energx xalue. The |3-carotene content of the breakfast cereal ranged from 0.12 to 54.46 pg/ 100 g. I he sensory analysis indicated that there was no significant difference (p<0.05) in appearance. Other sensory results showed that aroma ranged from 6.65 to 7.60, taste ranged from 5.05 to 6.90. texture ranged from 5.85 to 7.25, cripsiness ranged 6.05 to 7.55 and overall acceptability from 6.15 to 7.85. it can therefore be concluded that wheat flour can be replaced with up to about 15% substitution (10% millet and 5% pumpkin pulp) in breakfast cereal production w ithout affecting the sensory qualities ofthe breakfast cereal.