Processing, Formulation and Acceptability of Breakfast Cereals from Wheat, Sesame, Powdered Milk and Coconut Flour

Abstract

The production of breakfast cereal was carried out using wheat, sesame, powdered milk and coconut flour. Five formulations of breakfast cereal were produced from the raw materials by mixing the samples in appropriate ratios designated with codes. The formulations were sample code 107: 95% wheat, 5% milk, 0% coconut, 0% sesame; sample code 302: 85% wheat, 10% milk, 1% coconut, 4% sesame; sample code 982: 75% wheat,1 5% milk, 5% coconut, 5% sesame, sample code 435: 65% wheat, 20% milk, 7% coconut, 8% sesame; and sample code 142: 55% wheat, 25% milk, 10% coconut, 10% sesame. Standard methods were used for the determination of moisture, protein, fat, ash, and carbohydrate. A 9 point hedonic scale was used to determine the sensory acceptability scores of the breakfast cereal formulations. Data generated were statistically analyzed using analysis of variance (ANOVA) and means separated using Duncan’s Multiple Range Test (DMRT). The result of the proximate composition of the formulated breakfast cereal indicated significant differences among the samples. The results showed that the moisture content was generally low and ranged from 4.85 (%) to 5.52 (%).The protein content ranged from 14.50 (%) to 14.98 (%), the fat content ranged from 3.21 (%) to 4.73 (%), the result for ash content ranged from 1.38 (%) to 2.91 (%), crude fibre content ranged from 3.41 (%) to 5.23 (%) and carbohydrate content ranged from 72.56 (%) to 75.60 (%). The sensory acceptability scores obtained in this indicated that all the formulated samples were generally accepted by the panelists used. The sensory acceptability scores for colour ranged from 7.87 to 8.67, texture ranged from 7.83 to 8.74, taste ranged from 8.41 to 8.84, consistency ranged from 7.60 to 8.54 and the overall acceptability ranged from 8.43 to 8.72.