TY - JOUR
T1 - Physicochemical and sensory characteristics of a breakfast cereal made from sprouted finger millet-maize composite flour
AU - Acheampong, Reuben
AU - Osei Tutu, Crossby
AU - Amissah, Joris Gerald Niilante
AU - Danquah, Angelina Opoku
AU - Saalia, Firibu Kwesi
N1 - Publisher Copyright:
© 2024 The Author(s). Published by Informa UK Limited, trading as Taylor & Francis Group.
PY - 2024
Y1 - 2024
N2 - The study examined the utilization of sprouted finger millet-maize composite flour in breakfast cereal production, with a focus on its physicochemical, functional, and sensory attributes. The study followed a one factor design in which maize flour (MF) was substituted with sprouted finger millet (SFMF) at varying proportions (0%, 40%, 50%, 60%, 70%, and 90%) to investigate the physicochemical and functional characteristics. The tristimulus colour (L* value), pH, amount of water and oil absorption capacity, proximate composition, emulsion capacity and stability, swelling power and solubility index of composite flour samples were analyzed. Breakfast cereal samples made from composite flour were analyzed for sensory characteristics and tristimulus colour (L* value). Notably, the moisture and ash content of the composite flour samples displayed significant increases (p ≤ 0.05) as the proportion of Sprouted Finger Millet Flour (SFMF) incorporation rose, while carbohydrate and protein contents decreased significantly (p≤ 0.05). Functional properties demonstrated significant increases (p ≤ 0.05) in the composite flour samples, except for bulk density, which decreased significantly (p ≤ 0.05) with increasing SFMF content. The L* values for the composite flours significantly (p ≤ 0.05) decreased. In sensory evaluations of the breakfast cereal samples, those with 40% and 50% SFMF received the highest overall acceptability, colour, and taste scores (p ≤ 0.05). The findings of this study suggest that nutritious breakfast cereal can be produced using finger millet-maize composite flour, characterized by elevated levels of ash and crude fiber, alongside low carbohydrate and moisture content.
AB - The study examined the utilization of sprouted finger millet-maize composite flour in breakfast cereal production, with a focus on its physicochemical, functional, and sensory attributes. The study followed a one factor design in which maize flour (MF) was substituted with sprouted finger millet (SFMF) at varying proportions (0%, 40%, 50%, 60%, 70%, and 90%) to investigate the physicochemical and functional characteristics. The tristimulus colour (L* value), pH, amount of water and oil absorption capacity, proximate composition, emulsion capacity and stability, swelling power and solubility index of composite flour samples were analyzed. Breakfast cereal samples made from composite flour were analyzed for sensory characteristics and tristimulus colour (L* value). Notably, the moisture and ash content of the composite flour samples displayed significant increases (p ≤ 0.05) as the proportion of Sprouted Finger Millet Flour (SFMF) incorporation rose, while carbohydrate and protein contents decreased significantly (p≤ 0.05). Functional properties demonstrated significant increases (p ≤ 0.05) in the composite flour samples, except for bulk density, which decreased significantly (p ≤ 0.05) with increasing SFMF content. The L* values for the composite flours significantly (p ≤ 0.05) decreased. In sensory evaluations of the breakfast cereal samples, those with 40% and 50% SFMF received the highest overall acceptability, colour, and taste scores (p ≤ 0.05). The findings of this study suggest that nutritious breakfast cereal can be produced using finger millet-maize composite flour, characterized by elevated levels of ash and crude fiber, alongside low carbohydrate and moisture content.
KW - breakfast cereal
KW - Cereals
KW - dates fruit
KW - finger millet
KW - Food Additives & Ingredients
KW - Food Analysis
KW - Food Chemistry
KW - Food Engineering
KW - M. Luisa Escudero-Gilete, Universidad de Sevilla, Spain
KW - maize
KW - physicofunctional characteristics
KW - sensory
UR - http://www.scopus.com/inward/record.url?scp=85197678679&partnerID=8YFLogxK
U2 - 10.1080/23311932.2024.2363003
DO - 10.1080/23311932.2024.2363003
M3 - Article
AN - SCOPUS:85197678679
SN - 2331-1932
VL - 10
JO - Cogent Food and Agriculture
JF - Cogent Food and Agriculture
IS - 1
M1 - 2363003
ER -