ABSTRACT

The aimed ofthis study is to produce and evaluate the functional, proximate composition and sensory properties of a breakfast meal made from blends ofsorghum, Soybean and Tigemut and date flours. Breakfast cereals were made using composite flour from sorghum, Soybean and Tiger nut and date palm respectively. Samples were assessed for functional, proximate, vitamin, antinutrient minerals and sensory properties using standard procedures. Functional properties ofthe breakfast cereal showed that the water absorption capacity ranged from 1.38 to 1.85 g/g, the oil absorption capacity 1.12 to 2.28 g/ml while the bulk density 0.52 to 0.62 g/ml and swelling power 11.15 to 13.46 g/g. While Proximate composition indicated that the moisture, 7.10 to 10.02%; crude protein, 7.14 to 39.23%; fat,3.47 to 30.33%; crude fibre, 2.89 to 10.08%, ash,1.63 to 4.59%; carbohydrate, 10.89 to 61.30% and energy value, 337.05 to 473.39 kcal. Vitamin content indicated that it ranged; A, 1.65 to 2.07 mg/lOOg, Bl, 0.22 to 0.60 mg/lOOg, B2, 0.12 to 0.70 mg/lOOg, and B3, 0.51 to 2.10 mg/lOOg. It also observed that the antinutrients ranged from 1.06 to 3.01 mg/lOOg in tannin, 0.74 to 0.99 mg/lOOg in saponnin and 0.49 to 0.91 mg/lOOg. The mineral content also ranged from 18.73 to 96.52 mg/lOOg in calcium, 1.12 to 5.21 mg/lOOg in zinc, 0.09 to 13.30 mg/lOOg in manganese, 0.84 to 1.13 mg/100g in copper and 11.00 to 100.62 mg/lOOg in magnesium. The sensory scores showed that, the panelists rated the breakfast cereal samples above average which means that breakfast cereal of good quality and nutritious can be made from sorghum, Soybean and Tigemut and date palm flour formulation. The study has therefore shown that production ofbreakfast meal with substitution ofsorghum, Soybean, tiger nut and date could help to improve their nutrient composition and sensory quality ofthis product.