ABSTRACT
Quality of breakfast cereals from blends of mungbean, millet, orange-fleshed sweet potatoes and wheat was evaluated. Breakfast cereals was produced from different flour blends (5:10:5:85, 10:10:5:75, 15:10:5:70, 20:10:5:65, 25:10:5:60 and 30:10:5:55) of mungbean, millet, orange-fleshed sweet potatoes and wheat, respectively. Breakfast cereals made with 100% wheat flour served as the control. The functional properties of the flour blends and the proximate composition, antioxidant properties, microbial load and sensory properties of the breakfast cereals were evaluated using standard laboratory procedures. The data generated were statistically analysed by One Way Analysis of Variance (ANOVA) using Statistical Product of Service Solution (Version 22.0). The result of functional properties showed the bulk density (0.74 to 0.89 g/ml), water absorption capacity (2.10 to 5.10 g/ml), oil absorption capacity (1.56 to 2.15 g/ml), wettability (1.52 to 3.26 %), foam capacity (0.00 to 10.05 %), foam stability (38.15 to 53.35 %), emulsion capacity (25.45 to 45.15 %), gelatinization temperature (50.50 to 80.50°C) and gelatinization time (87.50 to 3390.00 Sec) of the flour blends. The proximate composition of the breakfast cereals ranged from 9.82 to 11.28 %, 7.65 to 12.91 %, 2.61 to 6.94 %, 1.94 to 3.43 %, 3.11 to 4.91 % and 60.53 to 74.89 % for moisture content, crude protein, ash, fat, crude fibre and carbohydrate. The antioxidant properties of the breakfast cereals ranged from 0.22 to 8.35 mg/100g, 23.99 to 35.11 % DPPH, 243.95 to 261 µmol TE/g and 51.60 to 69.05 µmol TE/g for carotenoid, DPPH, FRAP and ABTS, respectively. The result of microbial analysis showed the absence of bacteria and fungi load in the breakfast cereals. The sensory properties of the breakfast cereals ranged from 5.25 to 7.65, 5.25 to 7.15, 4.50 to 6.60, 5.00 to 6.55 and 5.25 to 6.95 for appearance, taste, mouth-feel, texture and general acceptability, respectively.
TABLE OF CONTENTS
Title page i
Declaration ii
Certification iii
Dedication iv
Acknowledgements 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 study 1
1.2 Statement of problem 3
1.3 Justification of study 4
1.4 Objectives of the study 5
CHAPTER 2: LITERATURE REVIEW
2.1 Mung bean 6
2.1.1 Nutritional value and health benefits of mung bean 6
2.1.2 Antinutrient factors of mung bean 7
2.1.3 Processing and utilization of mungbean 8
2.2 Orange‐fleshed sweet potato 10
2.2.1 Nutritional value and health benefits of orange‐fleshed sweet potato 11
2.2.2 Antinutrient factors of orange fleshed sweet potato 12
2.2.3 Processing and utilization of orange fleshed sweet potato 13
2.3 Millet 15
2.3.1 Nutritional value and health benefits of millet 16
2.3.2 Processing and utilization of millet 17
2.4 Wheat 18
2.4.1 Nutritional and health significance of wheat 19
2.4.2 Food uses and consumption of wheat 20
2.5 Composite flour 21
2.6 Breakfast cereals 21
CHAPTER 3: MATERIALS AND METHODS
3.1 Sources of raw materials 23
3.2 Sample preparation 23
3.2.1 Processing of millet flour 24
3.2.2 Processing of orange fleshed sweet potato flour 24
3.2.3 Processing of mungbean flour 24
3.2.4 Formulation of composite flour 31
3.2.5 Production of breakfast cereals 32
3.3 Method of analyses 34
3.4 Functional properties of flour 34
3.4.1 Determination of bulk density 34
3.4.2 Determination of water absorption capacity 34
3.4.3 Determination of oil absorption capacity 35
3.4.4 Determination of foam capacity and stability 35
3.4.5 Determination of gelatinization temperature 36
3.4.6 Determination of wettability 36
3.4.7 Determination of emulsion capacity 36
3.5 Proximate composition of breakfast cereals 36
3.5.1 Determination of moisture content 37
3.5.2 Determination of crude protein 37
3.5.3 Determination of ash 38
3.5.4 Determination of fat 38
3.5.5 Determination of crude fiber 39
3.5.6 Determination of carbohydrate 40
3.6 Antioxidant activity of the breakfast cereals 40
3.6.1 Antioxidant activity determined by DPPH 40
3.6.2 Antioxidant activity determined by FRAP 40
3.6.3 Antioxidant activity determined by ABTS+ radical cation 41
3.6.4 Determination of carotenoid 41
3.7 Microbial quality of the breakfast cereals 42
3.7.1 Sterilization 42
3.7.2 Isolation of bacteria/fungi 42
3.8 Sensory evaluation 43
3.9 Statistical analysis 43
CHAPTER 4: RESULTS AND DISCUSSION
4.1 Pictorial representation of breakfast cereals samples 45
4.2 Functional properties of mungbean seeds, millet, orange fleshed sweet potato (OFSP) and wheat composite flour 47
4.3 Proximate composition of breakfast cereals made from flour blends of mung bean seeds, millet, orange fleshed sweet potato (OFSP) and wheat 54
4.4 Antioxidant properties of breakfast cereals made from flour blends of mung bean seeds, millet, orange fleshed sweet potato (OFSP) and wheat 61
4.5 Microbial load of breakfast cereals made from flour blends of mung bean seeds, millet, orange fleshed sweet potato (OFSP) and wheat 65
4.6 Sensory properties of breakfast cereals made from flour blends of mung bean seeds, millet, orange fleshed sweet potato (OFSP) and wheat 67
CHAPTER 5: CONCLUSION AND RECOMMENDATIONS
5.1 Conclusion 73
5.2 Recommendations 73
REFERENCES 75
LIST OF TABLES
Table 3.1: Flour blends formulation (%) 31
Table 3.2: Recipe for production of breakfast cereals 32
Table 4.1: Functional properties of mungbean seeds, millet, orange fleshed sweet potato (OFSP) and wheat composite flour 48
Table 4.2: Proximate composition of breakfast cereals made from flour blends of mung bean seeds, millet, orange fleshed sweet potato (OFSP) and wheat (%) 56
Table 4.3 Antioxidant properties of breakfast cereals made from flour blends of mung bean seeds, millet, orange fleshed sweet potato (OFSP) and wheat 62
Table 4.4 Microbial load of breakfast cereals made from flour blends of mung bean seeds, millet, orange fleshed sweet potato (OFSP) and wheat 66
Table 4.5: Sensory properties of breakfast cereals made from flour blends of mung bean seeds, millet, orange fleshed sweet potato (OFSP) and wheat 68
LIST OF FIGURES
Figure 3.1: Process flow chart for millet flour 25
Figure 3.2: Flow chart for processing of orange-fleshed sweet potato flour 27
Figure 3.3: Flow chart for the processing of mungbean flour 29
Figure 3.4: Process flow chart for breakfast cereals 33
LIST OF PLATES
Plate 3.1: Mungbean seeds 23
Plate 3.2: Millet grains 23
Plate 3.3: Orange fleshed sweet potato roots 23
Plate 3.4: Millet flour 26
Plate 3.5: Orange fleshed sweet potato flour 30
Plate 3.6: Mungbean seeds flour 31
Plate 4.1: Breakfast cereals made from 5 % mungbean, 10 % millet, 5 % orange fleshed sweet potato and 85 % wheat composite flour 45
Plate 4.2: Breakfast cereals made from 10 % mungbean, 10 % millet, 5 % orange fleshed sweet potato and 75 % wheat composite flour 45
Plate 4.3: Breakfast cereals made from 15 % mungbean, 10 % millet, 5 % orange fleshed sweet potato and 70 % wheat composite flour 45
Plate 4.4: Breakfast cereals made from 20 % mungbean, 10 % millet, 5 % orange fleshed sweet potato and 65 % wheat composite flour 45
Plate 4.5: Breakfast cereals made from 25 % mungbean, 10 % millet, 5 % orange fleshed sweet potato and 60 % wheat composite flour 46
Plate 4.6: Breakfast cereals made from 30 % mungbean, 10 % millet, 5 % orange fleshed sweet potato and 55 % wheat composite flour 46
Plate 4.7: Breakfast cereals made from 0 % mungbean, 0 % millet, 0 % orange fleshed sweet potato and 100 % wheat composite flour 46
CHAPTER 1
INTRODUCTION
1.1 BACKGROUND OF STUDY
Breakfast is the most important meal of the day and breakfast cereals are the most nutrient-dense, tasty, convenient and typically lowest calorie breakfast options (Hochberg-Garrett, 2008). Breakfast cereals are processed into different forms by soaking, grinding, rolling, flaking or shredding before roasting or puffing (Odimegwu et al., 2019). The powdered mix which are boiled or formed into gruel and served hot like custard and the manufactured ready-to-eat flaked cereals that can be eaten as it is or mixed with milk are the two popular categories of breakfast cereals in Nigeria (Odimegwu et al., 2019).
Breakfast cereals are increasingly gaining acceptance in Nigeria, and gradually displacing most traditional diets that serve as breakfast due to their convenience and nutritional value (Okafor and Usman, 2015). Individuals who consume breakfast cereal generally have healthier micronutrient profiles compared to those that consume other breakfasts (Barr et al., 2014; Fayet-Moore et al., 2016). Recently, food product developers have advocated for incorporation of functional crops in breakfast cereals as nutrient diversification strategy to reduce the high incidence of malnutrition among vulnerable groups in developing countries (Okafor and Usman, 2015; Okoronkwo et al., 2019).
Mung bean (Vigna radiata) also known as moong bean, golden gram, green gram, celera bean and Jerusalem pea is divided into cultivated (Vigna radiata subsp. radiata) and wild (Vigna radiata subsp. Sublobata and Vigna radiata subsp. glabra) subgroups (Mogotsi, 2006). Mung bean is an underutilized food crop despite being dense in nutrients (Mbaeyi-Nwaoha and Odo, 2018). It is a good source of proteins (Mbaeyi-Nwaoha and Odo, 2018) in addition to possessing albumin (37.19 mg), globulin (31.85 mg) and prolamine (9.13 mg) (Adamu et al., 2015). Suresh and Samsher (2013) revealed that mung bean seed is a rich source of vitamin B1, vitamin B2, vitamin B3, vitamin C, potassium, phosphorus and calcium. Mung bean seed is low in saturated fat and sodium (Udita and Ankit, 2016) aside constituting important diet to many people.
Orange-fleshed sweet potato (Ipomoea batatas) is among the sweet potato varieties being promoted in Nigeria as a food-based measure to improve dietary intake of vitamin A (Owade et al., 2018). Most varieties of orange-fleshed sweet potato contains 3000 to 16000 µg/1000 g β-carotene and this contributes to 250 to 1300 µg/100g retinol activity equivalents (RAE) (Gurmu et al., 2014). Orange-fleshed sweet potato is also made up of 2.03 to 4.19 g protein, 14.46 to 22.86 g fat, 153.63 kcal energy value (Omodamiro et al., 2013; Sanoussi et al., 2016), iron, zinc, calcium and magnesium (Gurmu et al., 2014). Its protein content is higher that of cassava and yams (Oloo et al., 2014). Orange fleshed sweet potato have numerous health benefits such as antimicrobial, analgesic, spasmolitic, spasmogen- ic, hypoglycemic, hypotensive, anticoagulant, anti-inflammatory, psychotomimetic and anticancer activities (Meira et al., 2012). Orange fleshed sweet potato is a staple food crop which serves as snack food, weaning food, as well as raw material for industrial use (Ukom et al., 2009).
Millet (Pennisetum glaucum) is a tiny and round cereal of the small seeded-grass family (Poaceae) (Devi et al., 2011). Millet is unique among the cereals because of their richness in calcium, dietary fibre, polyphenols and protein (Devi et al., 2011). It lacks gluten and thus appropriate for consumption by individuals having allergy from wheat (Soumya et al., 2016). Millet is an excellent source of vitamin B, magnesium, phosphorus, iron, antioxidants (Sarita, 2016), sulphur containing amino acids and phytochemicals, and hence termed “nutri-cereals” (Mal et al., 2010).
Wheat is the second most consumed cereal for human food after rice (Oluwatoyin et al., 2015). Wheat is nutritious grain that possess proteins, minerals, B vitamins and dietary fiber (Oluwatoyin et al., 2015). The major limiting amino acid in wheat grain is lysine with other essential amino acids being present in adequate amounts (Shewry and Hey, 2015). Wheat grain contains two major groups of phytochemicals derived from different biosynthetic pathways: phenolics and terpenoids (Shewry and Hey, 2015). Wheat is used in a wide range of food products such as bread, cookies, cakes and noodles (Lv et al., 2012) due to the unique properties of the gluten protein fraction (Shewry and Hey, 2015). The consumption pattern of wheat changed and increased exponentially as its products gained popularity (Haruna et al., 2017).
1.5 STATEMENT OF PROBLEM
Breakfast cereals is basically processed from wheat flour which lacks certain essential amino acids such as lysine, tryptophan and threonine. Hence, the low nutritive value of these breakfast cereals is an issue of great concern because they are the most commonly eaten snacks by school children who need more protein per unit body weight than adults. Protein deficiency is a serious health issues globally, especially in Nigeria. About 8.5 % of total Nigerian populations are undernourished (FAO, 2012). These nutritionally-related problem is prevalent among the resource-poor living in the rural areas and poor city dwellers, because they cannot afford the high cost of animal protein due to the phenomenal rise in the price of animal feed that account for a greater recurrent production cost in intensive animal production. Mungbean seeds which have vast nutritional potentials, especially in contributing to reduction of protein deficiency among developing countries has not received adequate research attention (Mbaeyi-Nwaoha and Odo, 2018).
Vitamin A deficiency (VAD) is a major public health problem in low- and middle-income countries; it is a risk factor for immense mortality of children (Stevens et al., 2015) and is one of the most important causes of preventable childhood blindness in low income countries (WHO, 2009). The primary cause of VAD is lack of an adequate intake of vitamin A. In Nigeria, VAD is of severe public health importance, affecting over 20% of preschool age children (Aghaji et al., 2019). Orange fleshed sweet potato that possess the potential to contribute in mitigating vitamin A deficiency is underutilized (Sanoussi et al., 2016). Besides, the poor households in most Nigerian communities cannot afford to consume the highly bioavailable vitamin A animal food source on a regular basis.
1.6 JUSTIFICATION OF STUDY
Processing of breakfast cereal from blends of millet, mungbean, orange-fleshed sweet potato and wheat will go a long way in addressing protein deficiencies among consumers of breakfast cereals especially children. The data obtained from this study will play an important role as reference material or baseline for researchers, health and nutrition policy makers, dietary counselors as well as households. This study will also provide avenue for the utilization of mungbean which is presently underutilized as a raw material for industrial production of breakfast cereals. Orange-fleshed sweet potato is a least expensive, year-round source of dietary vitamin A available to poor families. Its incorporation in the breakfast cereals will enhance its consumption. This research will stimulate establishment of food industries for the production of breakfast cereals and in turn create employment opportunities.
1.4 OBJECTIVES OF THE STUDY
The main objective of this work was to evaluate the quality characteristics of breakfast cereals made from blends of millet, orange-fleshed sweet potatoes, wheat and mungbean.
The specific objectives were to:
i. produce flour from blends of millet, orange-fleshed sweet potatoes, wheat and mungbean
ii. determine the functional properties of the flour
iii. produce breakfast cereals from the flour
iv. determine the proximate composition of the breakfast cereals
v. evaluate the antioxidant activity of the breakfast cereals
vi. evaluate the microbial load and sensory properties of the breakfast cereals.
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