Processing Effects on the Chemical and Sensory Evaluation of Breakfast Cereal Produced from Malted, Fermented and Roasted Sorghum and African Yam Bean

C.N. Nwakalor¹

1. Department of Food Technology, School of Applied Science, Federal Polytechnic Oko, Anambra State, Nigeria.

Section:Research Paper, Product Type: Journal-Paper
Vol.6 , Issue.3 , pp.62-64, Mar-2020

Online published on Mar 30, 2020

Copyright © C.N. Nwakalor . This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
 

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Abstract :
The proximate composition and sensory properties of breakfast cereals (flakes) produced from malted, fermented and roasted sorghum and African yam bean flour were investigated. The seeds of sorghum and African yam bean were obtained and divided into three portions and were processed into malted, fermented and roasted flours respectively. The samples were analyzed for proximate composition. The proximate analysis showed that the protein content of malted sample which had the value 7.36±0.06 was the highest and roasted sample which had the value 5.95±0.01 was the lowest. Roasted sample had the highest fat content with the value 6.98±0.12 and the highest carbohydrate content with the value 72.85±0.03. Fermented sample had the highest moisture content with the value 15.36±0.01 followed by malted sample with the value 15.00±0.06 and the lowest was the roasted sample with the value 10.50±0.10. The sensory scores of the sample showed that roasted sample had the highest overall acceptability with the value 7.90±0.57 followed by fermented sample with the value 6.80±1.68 and the lowest malted sample which had the value 6.20±6.62. The roasted sample had the highest score in all the sensory attributes. The results from these processing methods showed different effect on the proximate and sensory attributes of breakfast cereal produced from sorghum and African yam bean flours.

Key-Words / Index Term :
Sorghum flour, African Yam bean flour, breakfast cereals, proximate composition and sensory Properties

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