Physicochemical Properties and Consumer Acceptability of Break Fast Cereal Made from Sorghum (Sorghum bicolor L) Soybean (Glycine max), Bambara Groundnut (Vigna subterranean) and Groundnut (Arachis hypogaea)

Abstract

The present study was aimed at the assessment of physicochemical and consumer acceptability of breakfast cereals developed from locally-sourced materials (sorghum, soybean, Bambara groundnut and groundnut). Ten samples were formulated by mixing the flours in different ratios while the formulated flours were subjected to various analyses including proximate composition, functional properties, vitamins and microbial evaluation and consumer acceptability. The results revealed the following ranges in the proximate parameters: moisture (6.45 – 10.46%), protein (10.26 –19.64%), fat (3.89–11.42%), ash (1.48 – 2.69%), crude fiber (1.94–3.72%), carbohydrates (56.09 – 72.06%), and energy (363.52 – 405.64 Kcal). The functional properties of the formulated breakfast cereal were bulk density (0.65-1.14 g/cm3), water absorption capacity (70.45-82.45 ml/g), swelling index (7.05-10.95%), solubility (73.55-88.84%), and viscosity (22.96-38.84 cP). Appreciable quantities of vitamins were present in the formulated breakfast cereal including vitamins C, B1, B2, B3, and folic acid. The sensory evaluation on the formulated breakfast cereal revealed that sample F (5% Malted sorghum flour + 65% Unmalted Sorghum flour + 30% Soybean flour) was rated the highest in terms of appearance, taste, and overall acceptability. The comparative advantage of this formulated cereal meal is that the ingredients used (soybean, sorghum, Bambara groundnut and groundnut) are easily grown in the tropical areas with high yield and are locally available.