ABSTRACT

Brown Sorghum was used to formulate an improved breakfast gruel. Fermentation and germination, two widely used traditional Technologies in Africa were employed to improve the nutritional quality of the foods. The foods were analyzed for proximate (moisture, protein fat, ash, crude fiber, carbohydrate) vitamins A & C, calcium and iron after the fermentation and germination processing. The foods were formulated using the following ratios (2:1:1:1, 1:2:2:1, 1:1:1:1, 2:2:1:1) (fennented, germinated, unfennented ungerminated and soyamilk) Vanilla and Sugar were also added to improve the flavour and taste of the food. Two controls were made from Quaker oat (control 1) Quaker oat with sugar and soya bean milk. Control 2 (Quaker Oat, chocolate food colour, soyabean milk and sugar.) Sensory evaluation was carried out with a 20 man panel using a nine-point hedonic scale, and the data obtained were subjected to analysis of variance (ANOVA) to compare the means of the sample. The least significant Difference (LSD) technique was used to separate the treatment means. The result of the analysis showed low moisture and oil content in all of the samples. This could help the fonnulated meal keep longer. The protein, fiber, as h, carbohydrate, vitamin were in some cases similar and or higher than the control. It was only in the mineral content (calcium and iron that quaker oat was higher than the formulated food. The sensory evaluation showed no significant difference between the control and some of the food; (P>0.05) in terms of taste, flavour and colour; especially the foods formulated with day 3 fermentation and germination. The most preferred of all the samples is JX which was formulated with (I) portion fermented day 3, 2 portions germinated day 3, 2 portions unfermented ungerminated, 1 portion soya milk), For other samples that where rated high, most of them were fonnulated from day 3 fermentation and germination such as IX, and KX. while for some, remarkable difference (P<0.05) was observed between them and controls in taste EX, FX and LX. In flavour FX, GX and FiX, for colour GX, FX and OX, for the general acceptability PX and GX. When the general acceptability of the whole products were considered the two controls were preferred may be as a result of familiarity. >