Development and Quality Assessment of Breakfast Cereals from Blends of Whole Yellow Maize (&lt;i&gt;Zea mays&lt;/i&gt;), Soybean (&lt;i&gt;Glycine max&lt;/i&gt;) and Unripe Banana (&lt;i&gt;Musa sapientum&lt;/i&gt;)

Edima-Nyah, Anne P.; Ntukidem, Victor E.; James, Edikan I.

doi:10.24203/ajafs.v7i4.5898

Cited by 5 publications

(8 citation statements)

References 22 publications

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“…An increased potassium level could be an added advantage to the product since it plays a vital role in maintaining osmotic pressure and acid–base balance. Potassium is needed for counteracting the adverse effects of sodium on blood pressure, nerve, and muscle function, and regulating electrolytes, which are minerals in the body that can carry an electrical charge 47 …”

Section: Resultsmentioning

confidence: 99%

“…Potassium is needed for counteracting the adverse effects of sodium on blood pressure, nerve, and muscle function, and regulating electrolytes, which are minerals in the body that can carry an electrical charge. 47 The zinc content of the flakes ranged from 3.80 to 4.39 mg/100 g. Akor et al 39 recorded a lower range of 1.03 to 3.14 mg/100 g for flakes from maize, partially defatted peanut, and beetroot. Mbaeyi-Nwaoha and Uchendu 43 reported a range of 0.07 to 0.29 mg/100 g for toasted breakfast cereals formulated from blends of acha and fermented okara.…”

Section: Mineral Contents Of Breakfast Cereal Flakesmentioning

confidence: 98%

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Micronutrient and amino acid profile of breakfast cereal flakes from germinated brown rice (Oryza sativa), aerial yam (Dioscorea bulbifera) and germinated black turtle bean (Phaseolus vulgaris)

2022

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Background: Breakfast cereal flakes are currently one of the main components of a breakfast meal in many households and are gaining much research attention due to their convenience, good taste, and ease-in-preparation. Flakes production from germinated brown rice ([GBR] Oryza sativa), aerial yam (Dioscorea bulbifera), and germinated black turtle bean ([GTB] Phaseolus vulgaris) flour blends could optimize the use of these local food ingredients; and could serve as a cheap source of nutrients and functional food for disease prevention. This study aimed to produce breakfast flakes from flour blends of GBR, aerial yam, and GTB and to evaluate the micronutrients, antioxidant activity, and protein quality of the flakes produced. Results:The results showed that calcium content ranged from 2.20 to 24.93 mg/100 g, phosphorus (11.05-42.34 mg/100 g), iron (0.11-0.18 mg/100 g), copper (0.82-1.19 mg/100 g), potassium (550.58-1037.10 mg/100 g), zinc (3.87-4.39 mg/100 g) and magnesium (104.16-122.90 mg/100 g). The vitamin contents of the flakes showed that pro-vitamin A ranged from 2.07 to 4.30 mg/100 g, vitamin B 1 (2.00-3.95 mg/100 g), B 3(1.56-3.98 mg/100 g), and B 6 (1.40-3.85 mg/100 g), essential amino acid index (72%-90%), protein efficiency ratio (1.74-3.07), and biological value (71%-86%). The flakes had a good yield of amino acids, with leucine being the highest (5.80-8.55 g/100 g) concentrated essential amino acid; while glutamic acid was the highest (10.38-13.59 g/100 g) concentrated among non-essential amino acids. Conclusion:Production of breakfast cereal flakes from GBR, aerial yam, and GTB composite flours could serve as a cheap source of micronutrients and functional food.

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Section: Resultsmentioning

confidence: 99%

Section: Mineral Contents Of Breakfast Cereal Flakesmentioning

confidence: 98%

Micronutrient and amino acid profile of breakfast cereal flakes from germinated brown rice (Oryza sativa), aerial yam (Dioscorea bulbifera) and germinated black turtle bean (Phaseolus vulgaris)

2022

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“…The cupcakes had the highest crude fibre content when produced at 150°C oven temperature, 0 rpm oven rack speed and when turkey egg was used while the lowest crude fibre content occurred when produced at 130°C oven temperature, 10 rpm oven rack speed and when exotic egg was used. Fibre ensures smooth bowel movements and thus helps in easy flushing out of waste products from the body, increase satiety and its effect also enhances some degree of weight management (Edima-Nyah et al, 2019). The cupcakes had the highest crude fat content when produced at 130°C oven temperature and when local fowl egg was used but with different oven rack speed of 0 rpm and 20 rpm while the lowest crude fat content occurred when produced at 130°C oven temperature, 20 rpm oven rack speed and when exotic egg was used.…”

Section: Proximate Composition Of Cupcakesmentioning

confidence: 99%

Optimization of Impacts of Eggs from Different Birds, Oven Temperature and Oven Rack Speed on the Physicochemical Properties of Cupcakes

Sanusi¹,

Sunmonu²,

Fakolujo³

et al. 2022

FUOYEJET

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Consumers’ demand for healthy snacks necessitates the need to study the impacts of eggs from different birds, oven temperature and oven rack speed on the physicochemical properties of cupcakes. A developed rotary oven with varied oven temperature (130°C, 150°C and 170°C), oven rack speed (0, 10 rpm and 20 rpm) and egg-type (Exotic chicken eggs, Turkey eggs and Local fowl eggs) were interacted using Face Centered Composite Design of Response Surface Methodology (FCCD-RSM). The physicochemical properties (baking time, product mass, product height and proximate composition) of the cupcakes produced were determined using standard procedures. The physicochemical properties were modelled using polynomial regression models and accuracy were determined using coefficient of determination (R2). The optimizer of FCCD-RSM was used to optimize protein content of the cupcakes. The baking time ranged from 28.50 min to 52.50 min, product height (3.82 to 4.20 mm) and product mass (36 to 36.67 g). The moisture content, crude protein, crude fat, crude fibre, ash and carbohydrate content of the cupcakes ranges from 16.92 to 18.09%, 7.69 to 12.67%, 1.49% to 1.87%, 1.41% to 1.66%, 2.01% to 4.09% and 62.77 to 69.28%, respectively. The regression models were significant for product height, product mass, moisture content and crude protein content with R2 ranging from 0.81 - 0.95. Optimum protein content (12.77%) was obtained in cupcakes produced with Turkey egg at 170ºC oven temperature and 10 rpm oven rack speed. This study provided useful information about some underutilized birds eggs that can be explored to produce healthier cupcakes.Keywords— Birds Eggs, Cupcakes, Optimization, Oven temperature, Physicochemical properties

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“…Nutritionists, food scientists and researchers have employed several traditional and industrial based technologies to produce various breakfast meals from cereals such as maize, millet, wheat and rice among others [11]. These cereal based breakfast meals have also been enriched with plant and animal protein food sources including milk, soybean among others [12,13,14]. However, there are many cereals and legumes that are underutilized.…”

Section: Introductionmentioning

confidence: 99%

Nutritional and Sensory Evaluation of Locally Produced Acha (Digitaria exilis) Flakes Fortified with Bambara Nut and Crayfish

Anaemene,

Adifeseso,

Adesanya

2024

EJNFS

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Aim: To evaluate the nutritional, anti-nutritional and sensory characteristics of Acha flakes, fortified with Bambara nut and crayfish powder. Methodology: Moistened Acha grains were steamed, oven-dried, milled and sieved to obtain Pregelatinized Acha Flour (PAF). Bambara nut seeds were soaked, dehulled, washed, steamed, dried, milled and sieved as Steamed Bambara nut Flour (SBF). PAF, SBF and crayfish powder were mixed in the ratio of 70:20:10, 60:30:10 and 50:40:10 and baked on foil lined oven tray to produce Flakes A, B and C. Chemical (proximate, minerals, Vitamin A, phytate and tannin) and sensory analysis were undertaken using standard methods. ANOVA was used to detect significant differences. Results: Protein, ash and carbohydrate contents of products ranged from 16.68 – 17.98%, 2.96-3.12% and 63.89-64.16%, respectively. Flake C had the highest (p<0.05) protein (17.98%) and fat (4.11%) contents while flake A had the lowest (16.68%, 3.75%) values. Calcium (141 mg/100 g) and iron (2.82 mg/100 g) contents were significantly highest in Flake B while Flake C had the highest Vitamin RE (269.86 μgRE) content. All products recorded low phytate (15.25-19.03 mg/100 g) and tannin (5.90-8.65 mg/100 g) values. Addition of Bambara nut (40%) and crayfish (10%) to 50% Acha flour increased the protein and Vitamin A contents by 8% and 10%, respectively. Flake C was rated highest in taste (8.04), flavour (7.80) and overall acceptability (8.40). Conclusion: Acha based flakes produced from 50% Acha flour fortified with 40% Bambara nut and 10% crayfish was the best in terms of nutritional and sensory attributes. This locally produced breakfast cereal when offered to children may contribute to reductions in child under-nutrition.

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Development and Quality Assessment of Breakfast Cereals from Blends of Whole Yellow Maize (<i>Zea mays</i>), Soybean (<i>Glycine max</i>) and Unripe Banana (<i>Musa sapientum</i>)

Cited by 5 publications

References 22 publications

Micronutrient and amino acid profile of breakfast cereal flakes from germinated brown rice (Oryza sativa), aerial yam (Dioscorea bulbifera) and germinated black turtle bean (Phaseolus vulgaris)

Micronutrient and amino acid profile of breakfast cereal flakes from germinated brown rice (Oryza sativa), aerial yam (Dioscorea bulbifera) and germinated black turtle bean (Phaseolus vulgaris)

Optimization of Impacts of Eggs from Different Birds, Oven Temperature and Oven Rack Speed on the Physicochemical Properties of Cupcakes

Nutritional and Sensory Evaluation of Locally Produced Acha (Digitaria exilis) Flakes Fortified with Bambara Nut and Crayfish

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