Development of healthy ready-to-eat (RTE) breakfast cereal from popped pearl millet

Abstract

In the present investigation attempts have been made to develop nutrient rich Ready to Eat (RTE) breakfast cereal (BC) by the addition of standardized proportion of popped pearl millet. The breakfast cereal was prepared by mixing, baking and cooling popped pearl millet, popped amaranth, puffed wheat, flax seeds, sunflower seeds, raisins, honey, sugar, oil and water. Sensory attributes of breakfast cereal were highly acceptable and had a bowl life of 3 min. The pearl millet RTE-breakfast cereal contained high amount of proteins, dietary fibers, folic acid and minerals such as calcium, phosphorus and iron. The moisture content, protein, fat and crude fiber of breakfast cereal were 3.16±0.05, 9.34±0.12, 8.26±0.057 and 0.1g per 100 g, respectively. The minerals and vitamins like calcium, phosphorus, iron, folic acid and zinc estimated were: 62.79±0.06, 239.53±0.88, 5.02±0.02, 103.21±0.04 and 3.24±0.03 mg/100g, respectively. The analysis also revealed that RTE-BC contain good amount of total dietary fiber (6.13±0.14). On comparison with the market samples like Kellogg’s, Beggary etc., the developed breakfast cereal was at par with the market samples for protein, fat, energy, and carbohydrate and was on higher side for folate. The per serving nutrient adequacy of the developed breakfast cereal was 22.8% for energy, 12.80 % for protein, 13% for fat, 34.5% for calcium, 20.5% for iron, and 55.75% of the RDA. Thus, the nutritional superiority of this millet is an added advantage which will help in creation of its space and demand in the food industry.