Skip to content
Research Article Open access CC BY 4.0

In vitro Digestibility, Nutritional and Sensory Quality of Extruded Breakfast Cereal from Maize Grits, Partially Defatted Peanut and Beetroot Flour

T. M. Ukeyima, I. A. Akor, B. Kyenge

Asian Food Science Journal · pp. 66–75 · Published 12 Jul 2021

10.9734/afsj/2021/v20i830331

Abstract

In-vitro digestibility, nutritional and sensory quality of extruded breakfast cereals from maize grits, partially defatted peanut and beetroot flour blends was investigated. Composite flour blends was prepared from maize, peanut and beetroot flour in the following proportions: A= (100% maize flour as control), B = (90:0:10), C = (90:10:0), D = (80:10:10), E= (70:20:10), F = (60:30:10), and G = (50:40:10). The breakfast cereals were analyzed for proximate, vitamins, in-vitro protein digestibility and sensory properties. There was significant (P<0.05) difference in the proximate composition, the values ranged from; 4.46 to 6.82%, 3.22 - 7.32%, 0.98 to 1.23%, 3.32 – 4.55%, 3.7 – 4.34% and 75.7 – 83.96% for moisture, protein, fat, fibre, ash, and carbohydrate respectively while energy ranged from 343.31 to 357.54Kcal.  Vitamins A, B1, B2, B6 and C values ranged from 1.60–1671.84 IU, 0.95 – 1.43, 0.95 – 1.50, 1.09 – 1.75 and 8.77 – 16.22 respectively. There was increase in in-vitro protein digestibility of the samples with addition of defatted peanut and beetroot. Sensory evaluation results showed that sample C had the highest acceptability on 9-point hedonic scale.

Beetroot peanut maize in-vitro digestibility minerals vitamins

References (10)

  1. 1 The Potential Benefits of Red Beetroot Supplementation in Health and Disease [DOI]
  2. 2 Physicochemical and functional properties of Thai organic rice flour [DOI]
  3. 3 The role of pulses in human nutrition: a review [DOI]
  4. 4 Flavonol Glucoside Profile of Southern Italian Red Onion (Allium cepa L.) [DOI]
  5. 5 Trends in Breakfast Consumption if US Adults Between 1965 and 1991 [DOI]
  6. 6 Food Processing and Preservation [DOI]
  7. 7 Production and Evaluation of Porridge-Type Breakfast Product from Treculia africana and Sorghum Bicolor Flours [DOI]
  8. 8 Nutritional value and economic feasibility of red beetroot (Beta vulgaris L. ssp. vulgaris Rote Kugel) from different production systems [DOI]
  9. 9 Effects of addition of partially defatted groundnut paste on some Properties of ‘kokoro’ (a popular snack made from maize paste) [DOI]
  10. 10 Beetroot: A Super Food

Cited by 1

Functional Cereal-Based Bakery Products, Breakfast Cereals, and Pasta Products

Maria Di Cairano, Roberta Tolve, Nazarena Cela · Functional Cereals and Cereal Foods · 2022

Related research

Article metrics

Real usage data collected on this platform.

0

Page views

0

PDF downloads

0

Outbound clicks

1

Citations

Views by country

Approximate, from request IP at view time — not citizenship or institution. Countries with fewer than 5 views are grouped as "Other".

No views recorded yet.

Traffic sources

Referring site, by host.

No traffic recorded yet.

Views and downloads exclude known bots/crawlers. Citations combines this platform's own DOI-resolved index with each external source's own reported total — see Cited by above for individually listed citing works. Last refreshed 0 seconds ago.