PROXIMATE AND SENSORY QUALITIES OF BREAKFAST CEREALS FROM SPROUTED MILLET AND BAMBARANUT COMPOSITE FLOUR

Abstract

The proximate and sensory qualities of breakfast cereals produced from sprouted millet and bambaranut composite flour were investigated in this study. Sprouted millet and bambaranut flours were blended into various ratios of 90:10 (AOE), 60:40 (BOD), 70:30 (COC), 50:50 (DOB) and 100% yellow corn flour (EOA) which was used to produce the breakfast cereals. The breakfast cereals were analyzed for their proximate composition and evaluated for their sensory qualities. The proximate composition of the breakfast cereals varied from 8.26% -9.84% for moisture content, 8.44% -11.92% for crude protein, 10.85% - 14.84% for fat, 1.25% - 2.36% for crude fibre, 1.24% -2.16% for ash and 61.70% -67.46% for carbohydrate content. The sensory qualities of the breakfast cereals ranged from 4.60 -7.40 for colour, 3.70 – 7.30 for aroma, 4.60 – 7.90 for taste, 5.90 – 7.30 for texture, 6.80 – 7.70 for crunchiness, 5.80 – 7.70 for appearance and 5.70 – 8.40 for overall acceptability respectively. Breakfast Cereals from this composite flour had a significant difference (p< 0.05) across the parameters of moisture content, crude protein, fat, crude fibre, ash and carbohydrate content. Composite flour formulations were not significantly different (p<0.05) from the control in overall acceptability. This shows the possibility of producing nutritious breakfast cereals with desirable organoleptic qualities or properties from sprouted millet and bambaranut composite flour.