Nutrient Composition and Sensory Evaluation of Breakfast Cereals (Flakes) Made from Blends of Maize (Zea mays), African Yam Bean (Sphenostylis stenocarpa) and Carrot (Daucus carrota) Flours

Abstract

The study evaluated nutrient composition and sensory evaluation of breakfast cereals (flakes) made from different blends of flours. Specifically, it determined proximate, mineral, vitamin and sensory properties of breakfast cereals (flakes) made from blends of maize (Zea mays), African yam bean (Sphenostylis stenocarpa) and carrot (Daucus carrota) flours. It adopted experimental design. Four different formulations were made for production of breakfast cereals with ratio- SP1; 80:10:10, SP2; 50:30:20, SP3; 40:40:20, SP4; 40:55:5 of maize/African yam bean and carrot flours. Appropriate analytical methods were used to determine nutrient and sensory properties of samples. Data were analyzed with means, standard deviation and one- way ANOVA at 0.05 level of significance. Control sample had the highest general acceptability score (8.48±0.92). African yam bean enhanced protein content at 8.96%, 9.31%, 9.59% and 10.09% respectively. Crude fibre was significantly enhanced with the inclusion of African yam bean and carrot flour at 1.94%, 2.19%, 1.84% and 2.72% respectively. Mineral analysis showed ranges in mg/100g: calcium (13.89-27.78), potassium (111.15-182.55), manganese (0.00- 0.34), iron (1.28- 3.82). Vitamin analysis revealed ranges (mg/100g): B1 (0.36-0.57), B2, (0.20-0.35), B3(0.06-0.41) and pro-vitamin A (2.90-5.50 μg/100g).