Formulation and Sensory Evaluation of Browntop (Brachiaria ramosa L.) Millet-Based Breakfast Cereal Enriched with Foxnut (Euryale ferox L.) Flour

Abstract

Millets have surfaced as a unique ingredient which has a potent presence as a predominant component in breakfast cereals. They have emerged as a convenient choice for almost all categories of people be it children, housewives, working professionals or elderly groups. The growing curiosity of health-conscious people towards the usage of millet in daily diet is due to their rich composition of protein, dietary fiber, vitamins and minerals. By incorporating millets into the cereal matrix food manufacturers can produce naturally gluten-free ingredients appropriate for people with gluten-sensitivity. This study focused on developing a browntop millet-based breakfast cereal enriched with oat and fox nut flour followed by its nutritional and organoleptic evaluation. The findings reveal 11.75% moisture, 63.75% carbohydrates, 10.62% fiber, 12.29% protein, 7.32% fat and rich mineral content. The energy calculated for all the breakfast cereal variants ranged from 328-344 kcal, which showed a decrease from the standard cereal commonly available in the market. The sensory analysis conducted on a 9-point hedonic scale reported Sample B (40:20:15) to be the most acceptable whereas Sample C (50:10:15) as the least preferred variant by observing overall acceptability scores. Moreover, the accessibility of nutrient-blended breakfast cereals could help combat malnutrition and enhance sustainability in the agricultural sector. They also have the potential to promote food security by ensuring long-term resource conservation and flourishing the market of plant-based foods.