Abstract

The use of African yam beans flour and shrimps flour in the production of different cereal blends were studied. African yam beans and shrimp flour were used to fortify maize flour in order to increase the nutritional value of the maize based cereal blends. Proximate, mineral, amino acid profile, anti nutritional and sensory analyses were carried out on the six different blends (BC1-75% Maize, 10% African yam bean, 5% Shrimps; BC2-65% Maize, 20% African yam bean, 5% Shrimps; BC3-55% Maize, 30% African yam bean, 5% Shrimps; BC4-70% Maize, 10% African yam bean, 10% Shrimps; BC5-60% Maize, 20% African yam beans, 10% Shrimps; BC6-50% Maize, 30% African yam bean, 10% Shrimps). The results showed an increase in protein content of all the cereal blends as compared to the maize flour. The values ranged from 11.82% for BC1 to 16.96% for BC6, the protein content increased with increase in substitution level. Mineral content also followed similar trend. The amino acid profile showed that leucine content in BC6 had the highest value (9.38 g/16N) while BC1 had the lowest value (7.57 g/16N). Sensory evaluation showed that there was no significant difference between the organoleptic properties, but BC2 had the highest consumer acceptability in terms of colour, aroma and flavour.

Highlights

  • Nutritional experts have referred to breakfast as the most important meal of the day, citing studies that find that people who skip breakfast are disproportionately likely to have problems with concentration, metabolism, and weight [1]

  • *Results are mean of triplicate BC1= 10% African Yam Bean flour: 75% Maize flour: 5% shrimp flour BC2= 20% African Yam bean flour: 65% Maize flour: 5% shrimp flour BC3= 30% African Yam Bean flour: 55% Maize flour: 5% shrimp flour BC4= 10% African Yam Bean flour: 70% Maize flour: 10% shrimp flour BC5= 20% African Yam Bean flour: 60% Maize flour: 10% shrimp flour BC6= 30% African Yam Bean flour: 50% Maize flour: 10% shrimp flour

  • *Results are mean of Triplicate Legend: BC2= 20% African Yam bean flour: 65% Maize flour: 5% shrimp flour

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Summary

Introduction

Nutritional experts have referred to breakfast as the most important meal of the day, citing studies that find that people who skip breakfast are disproportionately likely to have problems with concentration, metabolism, and weight [1]. The African food in general differs from the world food in many terms. The meals vary by region, the fruit plays significant part in an African breakfast and meals in general. Neighbouring cultures exert a great influence in Northern Africa while South African breakfasts have become defined by European and American settlers [2]. Breakfast is the first meal of the day, usually consumed in the morning. Breakfast meals vary widely in different cultures around the world, but often include a carbohydrate such as cereal or rice, fruit and/ or vegetable, protein, sometimes dairy, and beverage [2]

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