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 201 (100%)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 B1 content ranges from 0.68 to 1.09mg/100 g, vitamin B2 content ranges from 0.44 to 0.84mg/100g, calcium content ranged from 244.82 to 345.69mg\g, magnesium content ranged from 133.72 to 173.87mg\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 recommended.
TABLE OF CONTENTS
Title page i
Declaration ii
Certification iii
Dedication iv
Acknowledgement v
Table of content vi
List of tables x
List of figures xi
List of plates xii
Abstract iv
CHAPTER 1: INTRODUCTION
1.1 Background of the Study 1
1.2 Statement of the Problem 2
1.3 Justification of the Study 2
1.4 Objective of the Study 3
CHAPTER 2: LITERATURE REVIEW
2.1 Breakfast Cereal 4
2.1.1 History of Breakfast Meal 4
2.1.2 Nutritional Quality of Breakfast Cereal 5
2.2 Acha 6
2.2.1 Structure of Acha Grain 6
2.2.2 Nutrient Value and Health Benefits of Acha 7
2.2.3 Processing and Food Uses of Acha 8
2.3 Yellow Maize 10
2.3.1 Origin of Yellow Maize 10
2.3.2 History of Maize 11
2.3.3 Maize Production and Utilization 11
2.3.4 Variety of Maize 12
2.3.5 Nutritional Value of Maize 12
2.4 Soy Bean 13
2.4.1 Anti-Nutritional Factors of Soy Bean 13
2.4.2 Nutritional Benefits of Soy Bean 14
2.5 Scent Leaf 15
CHAPTER 3: MATERIALS AND METHODS
3.1 Sources of Raw Materials 16
3.2 Methods 17
3.2.1 Preparation of Acha Powder 17
3.2.2 Preparation of Yellow Maize Powder 17 3.2.3 Preparation of Soy Bean Powder 17 3.2.4 Preparation of Scent Leaf Powder 17
3.2.5 Sample Formulation 22
3.3 Proximate Analysis 23
3.3.1 Determination of Moisture Content 23
3.3,2 Determination of Dry matter 23
3.3.3: Determination of Protein Content 23
3.3.4: Determination of Crude Fiber 24
3.3.5 Determination of Fat Content. 25
3.3.6 Determination of Total Ash 25
3.3.7 Determination of carbohydrate 26
3.4 Determination of Mineral Content 26
3.4.1 Determination of Calcium and Magnesium 26
3.4.2 Determination of Potassium and Sodium 27
3.5 Determination of Vitamin Content 28
3.51 Determination of Beta-Carotene 28
3.5.2 Determination of Thiamine (Vitamin B1) 29
3.5.3 Determination of Riboflavin (Vitamin B2) 30
3.5.4 Determination of Niacin (Vitamin B3) 30
3.6 Sensory Evaluation 31
3.7 Statistical Analysis 31
CHAPTER 4: RESULTS AND DISCUSSION
4.1 Proximate of Composition Breakfast Cereal 32
4.2 Mineral Composition of Breakfast Cereal 35
4.3 Vitamin Composition of Breakfast Cereal 37
4.4 Sensory Evaluation of Breakfast Cereal 39
4.5 Samples of breakfast cereal 41
CHAPTER 5: CONCLUSION AND RECOMMENDATIONS
5.1 Conclusion 42
5.2 Recommendation 42
Reference 43
Appendix 47
LIST OF TABLES
Table 3.1: Formulation of Breakfast Cereal 22
Table4.1: Proximate Analysis of Breakfast Cereal 34
Table 4.2: Mineral Content Breakfast Cereal 36
Table 4.3: Vitamin Content of Breakfast Cereal 38
Table 4.4: Sensory Evaluation of Breakfast Cereal 40
LIST OF FIGURES
Figure 3.1: Flowchart for The Production of Toasted Acha Powder 18
Figure 3.2: Flowchart for The Production of Toasted Yellow Maize Powder 19
Figure 3.3: Flowchart for The Production of Toasted Soy Bean Powder 20
Figure 3.4: Flowchart for The Production of Toasted Scent Leaf Powder 21
LIST OF PLATES
Plate 3.1: Raw Scent Leaf 16
Plate 3.2: Raw Soy Bean 16
Plate 3.3: Raw Yellow Maize 16
Plate 3.4: Raw Acha 16
Plate 4.1: Tom Brown Produced with 100% Yellow Maize 41
Plate 4.2: Tom Brown Produced with 50% Yellow Maize and 50% Acha 41
Plate 4.3: Tom Brown Produced with 45% Yellow Maize,50% Acha and 5% Scent leaf 41
Plate 4.4: Tom Brown Produced with 20% Yellow Maize, 60% Acha, 15% Soy Bean and 5% Scent Leaf 41
Plate 4.5: Tom Brown Produced with 90% Acha, 5% Soy Bean and 5%ScentLeaf 41
Plate 4.6: Tom Brown Produced with 75% Acha,10% Yellow Maize, 10% Soy Bean and 5% Scent Leaf 42
Plate 4.7: Tom Brown Produced with 30% Yellow Maize, 45% Acha, 20% Soy Bean and 5% Scent Leaf 42
Plate 4.8: Packaged Tom Brown 42
CHAPTER 1
INTRODUCTION
1.1 BACKGROUND OF THE STUDY
Breakfast cereal is a food made from processed grains that is often eaten as the first meal of the day (Agu et al., 2015). On average a typical traditional cereal is high in carbohydrate and fiber, low in fat, void of essential protein and vitamins that the body needs. Breakfast is regarded by many nutritionists as the most important meal of the day because food consumed at breakfast seems to be more utilized than the same amount eaten at night (Mbaeyi- Nwaoha and Uchendu, 2016). Many researchers who have studied the effect of eating breakfast have suggested that the benefits are due mainly to the protein that is eaten from the meal because high protein breakfast are found to be better than low protein breakfast in helping to maintain a normal blood sugar level between mid-morning and lunch. Dietary guide line noted that the high nutrient density of breakfast cereal (especially those that are whole grain or high in cereal fiber) makes an important source of key nutrient (Mbaeyi- Nwaoha and Uchendu, 2016).)
Acha (Digiteria exillis) also known as Fundi, Fiono, Hungry rice, and is a grass indigenous to west Africa. Acha though neglected is probably the oldest African cereal. The proteins in acha are not easily extracted however, their digestibilities are better than those of sorghum and millet (Ayo et al., 2004).
Maize as a source of starch is of great importance in various parts of the tropics. It poses a bread apex and a narrow base. The starchy endosperm, germ and large scutellum are contained within the hull, comprising pericarp and testa (Okaka, 2005).
Soybean is a legume rich in nutrient, it is known to be a good source of the trace elements; copper, zinc and magnesium and can be said to contain all the nutrient needed in food (Ampofo, 2009)
Scent leaf (Ocimum Gratissium) which is mostly used for the aroma it gives comes with its own amazing health benefits. It have been proven to play an active role in the treatment of cough and phlegm laxative, fever and malaria due to its antipyretic properties, it also helps in the treatment of diabetics by reducing the blood glucose level.
1.2 STATEMENT OF THE PROBLEM
Breakfast is commonly referred to as the most important meal of the day, some epidemiological research indicates that having breakfast high in rapidly available carbohydrate increase the risk of metabolic syndrome. Proximate composition of food material would not give indication of limited use because sorghum, millet, acha among others are underutilized (Mbaeyi -Nwaoha and Uchendu, 2016). Their uses have been neglected in household preparation of local dishes; their potentials could be brought to limelight when the underutilized cereals are processed technologically into industrial or commercial production (Mbaeyi- Nwaoha and Uchendu, 2016).
1.3 JUSTIFICATION OF THE STUDY
Acha has been neglected that it is called the lost crop of Africa, having received but a fraction of attention accorded to soybean, maize, pearl millet. However, acha is being gradually rediscovered and considered for improvement as cultivated species. The tiny grains are gluten free, rich in protein and recognized for its flavor and nutritional content. The high protein content of the material, has presented great opportunity into diversifying its use and evaluating its potentials in breakfast cereal and other confectionaries (Chinwe et al., 2015). This will reduce the problem of high carbohydrate breakfast cereal and wheat bran which has posed a lot of problem for people with certain challenges.
This work aim at producing breakfast cereal using blends of acha, yellow maize, Soy bean with scent leaf powders.
1.4 OBJECTIVE OF THE STUDY
The main objective of this study was to produce and evaluate breakfast meal made from composite flours of acha, yellow maize, and soy bean and scent leaf. Specific Objectives were to:
i. Produce flour from acha, yellow maize, soy bean and powder from scent leaf.
ii. Produce composite flour from the samples and the breakfast cereal.
iii. Determine the physiochemical components of the breakfast cereal.
iv. Determine the sensory acceptance of the developed product (tom brown).
Click “DOWNLOAD NOW” below to get the complete Projects
FOR QUICK HELP CHAT WITH US NOW!
+(234) 0814 780 1594
Login To Comment