ABSTRACT
The physicochemical and sensory properties of breakfast cereal (tom brown) produced from composite flours of soybean, local rice; millet and pumpkin pulp were studied. The proximate analysis, mineral content, vitamin content and sensory properties were analyzed. The study showed some significant differences (p<0.05) in the proximate composition between the samples. The proximate composition of the samples ranged from 9.54 to 10.46% moisture content, 89.54 to 90.46% dry matter content, 7.81 to 15.82% crude protein, 0.85 to 5.25% fat content, 1.08 to 3.24% ash content, 1.28 to 4.79% crude fiber, 61.09 to 79.44% carbohydrate content. There were significant differences (p<0.05) in the mineral composition of the breakfast cereal samples, the calcium, magnesium, iron and sodium mean value ranged from 184.76 to 234.65 mg /100g, 147.83 to 189.31 mg/g, 2.79 to 5.28 mg/g, 75.27 to 92.46 mg/g respectively. The vitamin A, B1, B2 and B3 mean values also ranged from 4.84 to 15.44 mg/g, 0.16 to 0.43 mg/g, 0.08 to 0.38 mg/g, and 0.28 to 0.72 mg/g respectively. The sensory result revealed that sample 207 was most preferred.
TABLE OF CONTENTS
Title page i
Declaration ii
Certification iii
Dedication iv
Acknowledgement v
Table of contents vi
List of Tables x
List of Figures xi
List of Plates xii
Abstract xiii
CHAPTER 1: INTRODUCTION
1.1 Background of the Study 1
1.2 Statement of Problem 2
1.3 Justification 2
1.4 Objectives of the Study 3
CHAPTER 2: LITERATURE REVIEW
2.1 Soybean Seeds 4 2.1.1 Nutritional value of Soybean Seeds 4
2.1.2 Health benefits of Soybean 5
2.1.3 Anti-Nutritional factors of Soybean Seeds 6
2.1.4 Impact of processing on anti nutrient content of soybean Seeds 7
2.1.5 Processing and utilization of Soybean Seeds 7
2.2 Description of pearl millet 9
2.2.1 Uses of pearl millet 10
2.3 Description of Oryza Glaberrima 12
2.3.1 Growth and Development of Oryza Glaberrima 13
2.3.2 Current exploitation and prospects for the better use of Oryza Glaberrima 13
2.4 Pumpkin 16
2.4.1 History of Pumpkin 16
2.4.2 Nutritional value of Pumpkin 17
CHAPTER 3: MATERIALS AND METHODS
3.1 Source of raw material 18
3.2 Sample preparation 18
3.2.1 Preparation of toasted milled millet 18
3.2.2 Preparation of toasted milled pumpkin pulp 18
3.2.3 Preparation of toasted milled soybean 18
3.2.4 Preparation of toasted milled local rice 19
3.3 Method of analysis 27
3.3.1 Proximate analysis 27
3.3.1.1 Determination of moisture content 27
3.3.1.2 Determination of ash content 27
3.3.1.3 Determination of fat content 28
3.3.1.4 Determination of crude fibre 28
3.3.1.5 Determination of crude protein 29
3.3.1.6 Determination of carbohydrate content 29
3.4 Determination of mineral content 30
3.4.1 Determination of magnesium 30
3.4.2 Determination of calcium 30
3.5.3 Determination of sodium 30
3.5.4 Determination of iron 31
3.6 Vitamin contents 32
3.6.1 Determination of Thiamine (Vitamin B1) 32
3.6.2 Determination of Riboflavin (Vitamin B2) 32
3.6.3 Determination of Niacin (Vitamin B3) 33
3.7 Determination of pro. Vitamin A 34
3.8 Sensory evaluation of breakfast cereal (tom-brown) 35
3.9 Statistical Analysis 35
CHAPTER 4: RESULTS AND DISCUSSION
4.1 Proximate composition of breakfast cereal (tom brown) 36
4.1.1 Moisture content of the breakfast cereal (tom brown) 36
4.1.2 Dry matter content of the breakfast cereal (tom brown) 36
4.1.3 Crude protein content of the breakfast cereal (tom brown) 38
4.1.4 Fat content of the breakfast cereal 38
4.1.5 Ash content of the breakfast cereal (tom brown) 39
4.1.6 Crude fibre content of the breakfast cereal 39
4.1.7 Carbohydrate content of the breakfast meal 40
4.2 Mineral composition of the breakfast cereal 40
4.2.1 Calcium 40
4.2.2 Magnesium 41
4.2.3 Iron 43
4.2.3 Sodium 43
4.3 Vitamin composition of the breakfast cereal 44
4.3.1 Vitamin B1 (Thiamine) 44
4.3.2 Vitamin B2 (Riboflavin) 44
4.3.3 Vitamin B3 46
4.3.4 Carotene 47
4.4 Sensory properties of breakfast cereal 47
4.4.1 Taste 47
4.4.2 Texture 47
4.4.3 Colour 47
4.4.4 Aroma 49
4.4.5 General acceptability 49
CHAPTER 5: CONCLUSION AND RECOMMENDATIONS
5.1 Conclusion 50
5.2 Recommendations 50
REFERENCES
LIST OF TABLES
3.1 Formulation table for breakfast cereal (tom brown) 26
4.1 proximate composition of breakfast cereal (tom brown) 37
4.2 Mineral composition of breakfast cereal (tom brown) 42
4.3 Vitamin composition of breakfast cereal (tom brown) 45
4.4 Sensory evaluation of breakfast cereal (tom brown) 47
LIST OF FIGURES
3.1 Flow chart of a toasted milled millet 20
3.2 Flow chart of a toasted milled pumpkin pulp 21
3.3 Flow chart of a toasted milled soybean 22
3.2.4 Flow chart of a toasted milled local rice 23
LIST OF PLATES
3.1 Pumpkin pulp 19
3.2 Local rice 19
3.3 Pearl millet 19
3.4 Dehulled soybean 19
3.5 Tom brown made with 100% local rice 24
3.6 Tom brown made with 30% local rice, 60% millet, 10% pumpkin 24
3.7 Tom brown made with 60% local rice, 30% millet, and 10% pumpkin 24
3.8 Tom brown made with 30% local rice, 50% millet, 10% pumpkin and 10% soybean 24
3.9 Tom brown made with 50% local rice, 30% millet, 10% pumpkin and 10% soybean 25
3.10 Tom brown made with 35% local rice, 40% millet, 10% pumpkin and 15% soybean 25
3.11 Tom brown made with 40% local rice, 35% millet, 10% pumpkin and 15% soybean 25
CHAPTER 1
INTRODUCTION
1.1 BACK GROUND OF THE STUDY
Tom brown is a combination of millet, local rice, soybean (legume), and pumpkin pulp. Tom brown is also good for adults who always have busy schedule. It’s one meal that is essential for babies if you want to wean them and want them looking well fed after breast milk.
Local rice (Oryza glaberrima) as a cereal grain, it is the most widely consumed staple food for a large part of the world’s human population especially in Asia (FAOSTAT, 2012) Rice flour has about 6.5-7% protein and does not contain gluten and is a good substitute for rye, oat or wheat flour, which causes irritation in the digestive systems of those who are gluten intolerant. Rice flour is used as a thickening agent (Hosking, 1997).
Soybean (Glycine max) (L. Merrill 2012) is one of the most important oil crops of the world which also has tremendous importance as a food legume. Soy oil finds a variety of uses for domestic and industrial purposes besides its use in several food preparations and animal feed.
Pumpkin pulp is a good source of carotenes which are responsible for the yellow color of the flesh, they also contains appreciable levels of sugar and pectin. Sugar sweetens product while pectin is a soluble fiber that delivers many health benefits. However, the utilization of pumpkin has been limited to consumption of fresh products as a vegetable, or thickeners in soups and purees (Konopacta., et al., 2010).
Pumpkin pulp seed has an abundance of micro and macro nutrients and antioxidants that promote the human body immunity against cancer and other diseases. Lack of commercial recognition, underutilization and market potential limits, the cultivation of pumpkin on a large scale (Adubofor and Agyekum, 2016).
Many researchers have reported on the nutritional potential of the supplementation of nutritious fruits into cereal-based breakfast meal, fortifiers them with some mineral elements, fiber, antioxidant and vitamins (Ezeokeke and Onuoha, 2016; Tiencheu et al., 2016).
Pearl Millets(pennisetum glaucum)are a major food source in arid and semi-arid parts of the world. Millets are good sources of energy. They provide protein, fatty acids, minerals, vitamins, dietary fibre and polyphenols. Typical millet protein contains high quantity of essential amino acids especially the sulphur containing amino acids (methionine and cysteine). They are grown mostly in marginal areas under agricultural conditions in which major cereals fail to give substantial yields (Adekunle,et al 2012).
1.2 STATEMENT OF PROBLEM
Tom brown is one of the nutritious fast foods among Nigerians that is consumed by adults and children either as breakfast or as an in between meal. The issue of malnutrition in infants and adults has pose a threat to their lives, most especially to infants who suffer from sight defect (Berhanu et al. 2015) which in most cases leads to blindness. Infants needs energy, protein and also essential vitamins for growth.
1.3 JUSTIFICATION
Protein rich products like soybean are essential for growth maintenance, repair of tissue and regulation of body processes within the body. Thereby addressing the issue of malnutrition and some deficiencies in both babies and adults providing them with a better diet which contains pumpkin pulp rich in vitamin A.
Also, the presence of millet and local rice in the diet will help in providing energy and fatty acids. It contains about 6.5-7% protein.
Dieticians in Nigeria will find Tom brown produced in this study highly valuable in treatment of malnutrition like protein-energy malnutrition and other chronic diseases. (Chinwe et al., 2015).
1.4 OBJECTIVES OF THE STUDY
The main objective of this work was to produce a breakfast meal (tom brown) from flour blends of African rice (oryza glaberrima),pumpkin pulp, soy bean(glycine max), and pearl millet(pennesietum glaucum).
The specific objectives were to;
i Produce flour blends from African rice, pumpkin pulp, pearl millet and soy bean.
ii Produce breakfast meal from African rice, pumpkin pulp, pearl millet and soy bean.
iii Determine proximate composition of the flour blends.
iv Analyse the minerals and vitamins composition of the flour blends.
v Evaluate the sensory attributes of the breakfast meal (tom brown).
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