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)

Abstract

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.