Formulation and Evaluation of Some Novel Breakfast Blends Made from Cereals and Legumes

Abstract

Four samples of breakfast cereal-legume blends were generated by mixing the flours (wheat, maize, rice, lentil, bean, chickpeas and kidney beans) with almond, bran and dates, in addition to others additives such as powdered skimmed milk, honey, baking powder, baking soda and flavoured (vanillin + cinnamon). Gelatinization of the grains and legumes starch was produced by roasting to obtain ready to eat breakfast cereal products. They were subjected to proximate, sensory, minerals, vitamins, anti-nutrients and acrylamide analysis. The products obtained were also served dry with warm milk to 10 panelists along with control sample to be evaluated for colour, taste, odour, texture and overall acceptability using a 9 point hedonic scale. The results showed the following ranges: Proximate composition(%): Moisture (12.95- 16.67), protein (7.71-13.06), crude ether extract (4.48-7.99), ash(2.30-2.52), carbohydrate(62.84-71.80),crude fiber (3.13-3.98) Energy ranged from 358.36 to 375.71kcal. Minerals analysis reported the following ranges (mg/100g):Fe (3.55-4.93),Zn (8.60-9.38), Mn (0.85-1.63), Ca(429.55-641.19), Mg(91.33-94.80), Na(24.66-39.17) and K (4.94-5.52). Vitamins analysis revealed the following ranges (mg/100g): Ascorbic acid (5.86-7.68), B2(1.46-1.68), B3(3.94-4.64), B9(0.487-0.585), s-carotene (3.91-6.16), E(4.24-5.63). The anti-nutritional factors showed the ranges: Trypsin inhibitor (13.61TIU/mg-24.71TIU/mg), phytic acid (129.10mg/100g-220.77mg/100g), haemaggluttinating activities (128.59U/100g-284.50U/100g), alkaloids (64.69 mg/100g-183.33mg/100g), and oxalicacid (19.77mg/100g-88.93mg/100g). Protein digestibility exhibited values ranged from83.20 % to 90.11%. The acrylamide content of the four blends ranged from 281.18μg/kg to 363.00μg/kg.