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.
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ENUMAH, E (2024). 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. Repository.mouau.edu.ng: Retrieved Nov 22, 2024, from https://repository.mouau.edu.ng/work/view/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-7-2
ENUMAH, ENUMAH. "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" Repository.mouau.edu.ng. Repository.mouau.edu.ng, 09 Jul. 2024, https://repository.mouau.edu.ng/work/view/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-7-2. Accessed 22 Nov. 2024.
ENUMAH, ENUMAH. "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". Repository.mouau.edu.ng, Repository.mouau.edu.ng, 09 Jul. 2024. Web. 22 Nov. 2024. < https://repository.mouau.edu.ng/work/view/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-7-2 >.
ENUMAH, ENUMAH. "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" Repository.mouau.edu.ng (2024). Accessed 22 Nov. 2024. https://repository.mouau.edu.ng/work/view/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-7-2