Production and Evaluation of Breakfast Cereals From Blends of African Yam Bean (Sphenostylis Stenocarpa) Flour and Corn (Zea Mays) Flour

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Published: Nov 5, 2022
Keywords:
Breakfast cereals,, African yam bean flour, corn, , acceptability

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C. N. Ishiwu
Department of Food Science and Technology, Nnamdi Azikiwe University, Awka, Anambra State, Nigeria
E. S. Ukpong
Department of Food Science and Technology, Madonna University, Akpugo Campus, Enugu State, Nigeria
C. Ike
Department of Food Science and Technology, Nnamdi Azikiwe University, Awka, Anambra State, Nigeria.

Abstract

Breakfast cereals from blends of African yam bean (Sphenostylis stenocarpa) and corn (Zea mays) flours were produced and evaluated. African yam bean (AYB) flour was obtained by steeping the grains, boiling, dehulling, milling and sieving. Corn flour was obtained by conditioning the grains, coarse milling, degerming, fine milling and sieving. Six samples were obtained by mixing AYB flour and corn flour in the ratios of 100:0, 0:100, 60:40, 50:50, 40:60, 30:70 respectively. Each of the flour samples was wetted with water and slightly kneaded to form dough, the dough was extruded and toasted at 180 0C for 10 min. Weetabix, a known commercial breakfast cereal was used as control. The functional properties, proximate composition, gross energy, calcium and potassium contents and organoleptic properties were assessed. The result showed that 100% AYB flour breakfast cereal is high in protein (21.40%) and fat (11.30%) but low in carbohydrate (37.70%) and gross energy (339.10 kCal/100 g) and 100% corn flour breakfast cerael is high in carbohydrate (72.14%) but low in protein (8.19%), fat (2.7%) and energy (345.62 kCal/100 g). Both 100% AYB and 100% corn flour breakfast cereals were rejected by the judges. Breakfast cereals from AYB-corn flour composite blends were all accepted. The breakfast from the composite blends also had higher protein (13.57-14.19%) than the control (9.19%), higher fat (6.10-6.50%) than the control (3.80%), higher crude fibre (4.30-4.90%) than the control (2.10%) and higher calcium (339.37-482.14 mg/100 g) than the control (100.08 mg/100 g). Energy value however, did not differ significantly (p>0.05) from that of the control. The production and commercialization of the breakfast cereals from the composite flour blends of 50% AYB and 50% corn flour which had the optimum quantities of all the attributes tested is recommended.

Article Details

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Vol 17 No 2 (2019): JOURNAL OF SUSTAINABLE AGRICULTURE AND ENVINRONMENT
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