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Agro-Science
Journal of Tropical Agriculture, Food, Environment and Extension
 

ISSN 1119-7455
   
 
         
 
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Article No 6 of Volume 9.3 (2010)
 
    
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EFFECT OF SPROUTING AND PREGELATINIZATION ON THE COMPOSITION AND SENSORY PROPERTIES OF FLAKED BREAKFAST CEREAL PRODUCED FROM SORGHUM-PIGEON PEA BLENDS

EFFECT  OF SPROUTING AND PREGELATINIZATION ON THE COMPOSITION AND SENSORY PROPERTIES OF FLAKED BREAKFAST CEREAL PRODUCED FROM SORGHUM-PIGEON PEA BLENDS

 

Mbaeyi, I.E and Onweluzo, J.C.

Department of Food Science and Technology, University of Nigeria, Nsukka, Nigeria

 

 

ABSTRACT

Sprouted (96-hour) and pregelatinized (780C) sorghum grains were milled and blended with graded proportions of pigeon pea   (100:0, 80:20; 70:30; 60:40; 50:50) and used to formulate flaked breakfast cereal. A commercial ready-to-serve breakfast cereal served as product control. The composite flour blends and the formulated ready-to-serve breakfast cereals were analyzed for selected mineral composition and sensory quality. Results showed significant increase (p≤0.05) in phosphorus, sodium and potassium content of sprouted samples and a decrease of calcium in the pregelatinzed samples. The presence of 20% level of pigeon pea flour improved some sensory attributes(colour, consistency flavour, mouth-feel, texture and overall acceptability)  of the pregelatinized product and had a significant increase(p<0.05) in comparison with the corresponding commercial product. Both sprouting and pregelatinization treatments, improved the composition of the breakfast cereal unlike their unblended/untreated counterparts.

 

Key words: Sprouting, pregelatinization, breakfast cereals, micronutrient deficiencies,

                    sorghum, pigeon pea

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Date:20/11/2018
 
     
 
 
 
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