Production And Evaluation Of Breakfast Cereals From Blends Of African Yam Bean (Sphenostylis Stenocarpa), Maize (Zea Mays) And Defatted Coconut (Cocos Nucifera).

ABSTRACT

Six samples were generated by mixing the flours (AYB+ maize composite) with graded

levels of defatted coconut flour (100:0, 90:10, 80:20, 70:30, 60:40, 50:50), sugar, salt,

sorghum malt extract and water. Breakfast cereals were produced by roasting (280°C) -a dry

heat treatment process to gelatinize and semi-dextrinize the starch in order to generate dry

ready to eat products from blends of African yam bean (Sphenostylis stenocarpa), maize

(Zea mays) and defatted coconut (Cocos nucifera) cake. They were subjected to proximate,

functional, sensory, minerals, vitamins, anti-nutrients, amino acids and microbial analyses.

The products obtained were also served dry (without added water), with cold water, cold milk

and warm milk to 15 panelists along with Weetabix (commercial control) to evaluate for

appearance, consistency, flavour, taste, aftertaste, mouth feel, and overall acceptability using

a 9 point Hedonic scale (1=dislike extremely, 9=like extremely). The results revealed the

following ranges: proximate parameters (%): moisture (3.38-4.20), protein (15.68-18.26), fat

(1.84-2.02), crude fiber (6.70-9.08), ash (5.29-7.36), carbohydrates (60.96-64.53), and energy

(327.54-347.72Kcal). Functional properties were: pH (4.70- 6.56), bulk density (0.29-

0.71g/ml), water absorption capacity (68.31- 76.39%), oil absorption capacity (0.87- 1.32%),

foam capacity (2.48- 3.49%), viscosity (19.73-31.08%), invitro-protein digestibility (66.30-

82.2%), and gelation capacity (75.32- 89.66%). Mineral analysis showed the following

ranges (mg/100g): calcium (169-213), magnesium (290-430), potassium (88-191),

manganese (5.92-7.99), iron (9.81-14.1), copper (0.58- 0.86), sodium (7.62- 9.97), zinc (2.11-

3.35). Vitamins analysis also revealed the following ranges (mg/100g): B1 (0.09-0.31), B2,

(0.32-0.43), B6 (0.13- 0.26), B12 (0.74-1.01) and C (1.70- 2.65). Results for the anti-nutrients

showed the following ranges (mg/100g): phytates, (0.38-1.25), oxalate (0.076-0.302),

hemagluttinins, (0.10- 0.29) and tannins (0.00064-0.0016). Amino acids detected ranged as

follows (mg/100g): phenylalanine (190-320), valine (160-240), threonine (560-810),

tryptophan (380-520), isoleucine (110-220), methionine (10-100), histidine (160-240),

arginine (180-510), lysine(90-250), leucine (590-810), cysteine (210-340), alanine (110-220),

glycine (460-750), serine(80-120), aspartic acid (10-40), glutamic acid (10-40), asparagine

(190-520), glutamine (100-300) and proline (30-50). Microbial analysis revealed the

following ranges: bacteria count, 0.5x10 -1.51x102 Cfu/g, mold count, 0.0x10- 0.6x10 Cfu/g,

while coliform was not detected. The sensory results revealed that the samples obtained were

acceptable to the panelists, and there were no significant differences (p>0.05) between the

control (Weetabix) and the samples in terms of overall acceptability when served with cold

water, while significant (p