Formulation and Quality Evaluation of Breakfast Flakes Produced from Blends of Maize (Zea mays) and Quinoa (Chenopodium quinoa Willd) Flour

Abstract

The study aimed at the production and evaluation of breakfast cereals (flakes) formulated from composite blends of corn (Zea mays) flour and quinoa seed flour (Chenopodium quinoa); a pseudo cereal that has recently gained the interest of researchers due to its unique functional properties. Breakfast flakes were developed from formulations of WCF (100% whole corn flour); CQF (90:10 corn/quinoa flour); and QCF (50:50 corn/quinoa flour). The flakes were evaluated for their organoleptic acceptability, nutritional composition and functional properties. The result of the sensory evaluation showed that WCF was most acceptable in colour (4.90 \(\pm\)0.32) and was not significantly different (p>0.05) from CQF (4.10 \(\pm\)0.88). In terms of taste, texture, and aroma no significant differences (p>0.05) were recorded among all flakes blend. Overall, WCF was rated highest in acceptability at a mean score of 4.80 \(\pm\)0.42. However, QCF and CQF competed favorably with WCF in organoleptic quality. The result of the proximate analysis showed that compared with the control (WCF) which had a protein content of 7.36 \(\pm\)0.31%, the inclusion of quinoa enhanced the protein content in QCF and CQF at 9.40 \(\pm\)0.35% and 9.64 \(\pm\)0.03% respectively. Crude fibre, an essential component of functional foods was significantly enhanced with the inclusion of quinoa. In comparism with the control (9.02 \(\pm\)0.13%), the crude fibre content of CQF and QCF were 11.99 \(\pm\)0.12% and 15.99 \(\pm\)0.56% respectively. An increased inclusion of quinoa resulted in a corresponding decrease in carbohydrate (CHO) content as expected. The lowest CHO content was observed in QCF (49.66 \(\pm\)0.57%); while the highest CHO content was observed in WCF (62.50 \(\pm\)0.45%). There was significant difference in all the functional properties observed except for the bulk density. Quinoa fortification of corn flakes resulted in increased water absorption capacity (WAC) and oil absorption capacity (OAC). Hence QCF had the highest WAC and OAC at 35.33 \(\pm\)0.29% and 14.97 \(\pm\)0.15% respectively. In addition, QCF had the lowest emulsification capacity and swelling capacity at 41.43 \(\pm\)0.38% and 338.17 \(\pm\)0.19% respectively. The inclusion of quinoa in flakes could be beneficial as a breakfast cereal useful in human health and nutrition.