Breakfast Cereal Products Research Articles

Production and optimization of probiotic-enriched breakfast cereals: A mixture augmented design approach

Production and optimization of probiotic-enriched breakfast cereals: A mixture augmented design approach

Production of Gluten–Free Breakfast Cereals Based on Red Rice by Extrusion Process

Ready-to-eat breakfast cereals (RTE-BC) is either extruded product from flour (or) flaked corn, wheat (or) rice commonly used as breakfast in western countries. Cereal fortification helps to eliminate many nutritional deficiencies in various developed nations including United States. Recent techniques used to make bio-available vitamins and minerals in breakfast cereals to overcome the nutritional deficiencies such as iron, calcium etc. The main objective of this study was development of readt to eat foods from cereals for breakfast using extrusion. Trial no.6 because of its Good consistency and sensory properties. Among all other trials the red rice and quinoa 42% is found to be effective in nutritional facts and consistency. Typically, breakfast cereals include flaked, puffed, shredded, granula, extrude and baked product Oryzapunctata (red rice) and Chenopodium quinoa (quinoa seed), two gluten free food grains help to replace the wheat which contains gluten and used for the production of breakfast cereals. Quinoa is good example for the functional food that aims to lower the risk of various debilitating diseases and identify the presence of phyto-hormones of as several advantages for human nutrition over other plant foods. The Orzyapunctata (red rice) with high antioxidant content can be supplemented in the form of breakfast cereal so as to reduce the usage of artificial antioxidant BHT (butylated hydroxyl toluene).

The Ability of Nutrition Warning Labels to Improve Understanding and Choice Outcomes Among Consumers Demonstrating Preferences for Unhealthy Foods

BackgroundGiven growing interest in warning labels as a form of front-of-pack nutrition label, it is important to better understand the mechanisms via which these labels may exert their effects, especially among those making suboptimal food choices. ObjectiveThe study aim was to assess the extent to which consumers with the weakest outcomes for objective understanding and choice in no-label conditions were able to improve their understanding and choices after exposure to warning labels on food product options. DesignPost-hoc analyses of the cross-sectional FOP-ICE (Front-of-Pack International Comparative Experimental) study data generated from an online survey that included simulated food choice and nutritional quality ranking scenarios. Participants/settingParticipants included 3,680 adults from the following 18 countries: Argentina, Australia, Belgium, Bulgaria, Canada, Denmark, France, Germany, Italy, Mexico, Netherlands, Poland, Portugal, Singapore, Spain, Switzerland, United Kingdom, and United States. InterventionSurvey respondents selected their preferred product options and ranked foods according to their healthiness before and after exposure to mock breakfast cereal, cake, and pizza products displaying warning labels. Main outcome measuresObjective understanding and food choice were measured. Statistical analyses performedWithin each product category, analyses were conducted on respondents who initially incorrectly identified the healthiest option and/or selected the unhealthiest option as their preferred choice. Significant differences between proportions selecting each understanding and choice response option were assessed using 2-sample z tests for proportions. ResultsSalience of the warning labels was low; 46% reported noticing the labels while completing the survey. Just over one-third of those aware of the presence of warning labels were able to identify the least healthy option in the post-exposure condition. Approximately one-half reselected the least healthy option post exposure and just over one-fourth switched to the healthiest option. ConclusionsThe results indicated that warning labels can assist some consumers to improve their food quality assessments and choices. However, design improvements could enhance the salience and interpretability of this label format.

Evaluation of proximate composition, functional and pasting properties of millet-based breakfast cereals supplemented with soybean and date fruit flours

This study was designed to evaluate the proximate composition, functional and pasting properties of breakfast cereals produced from blends of millet, soybean and date fruit flour. Soybeans and date fruits were separately processed into flours and used at varying replacement levels (5-30% soybean and 5-20% date fruit) for malted millet flour in the production of breakfast cereals with breakfast cereal produced from 100% malted millet flour as control. The proximate composition, functional and pasting properties of the breakfast cereals were determined using standard methods. The moisture, crude protein, fat, crude fibre and ash contents of the breakfast cereals increased significantly (p<0.05) with increase in substitution of soybean and date fruit flours from 7.19-7.63%, 7.69-18.32%, 3.09-4.03%, 2.47-3.86% and 1.21-2.07, respectively, while the carbohydrate and energy contents decreased from 78.37-64.13% and 371.99-365.10KJ/100g, respectively. The functional properties (bulk density, water absorption capacity, oil absorption capacity, solubility index, swelling and gelation capacities) of the samples increased significantly (p<0.05) with increase in substitution of soybean and date fruit flours from 0.36-1.55g/cm3, 43.54-86.54ml/g, 57.36-91.76ml/g, 76.72-132.72%, 1.55-2.14g/g and 1.32-1.72g/g, respectively. The pasting properties of the samples also showed that the peak viscosity, trough viscosity, final viscosity, peak time and pasting temperature increased as the levels of addition of soybean and date fruit flours increased in the products, while their breakdown and setback viscosities decreased. The study showed that the proximate composition, functional and pasting properties of millet‑based breakfast cereals could be improved by supplementing millet flour with different proportions of soybean and date fruit flours in the preparation of good quality breakfast cereal products.

Nutrient Composition and Sensory Properties of Breakfast Cereals Produced from Millet Flour Supplemented with Soybean and Date Fruit Flours

This study was designed to evaluate the nutrient composition and sensory properties of breakfast cereals produced from blends of millet, soybean and date fruit flour. Soybean and date fruit flours were used at varying replacement levels (5-30% soybean and 5-20% date fruit) for malted millet flour in the production of breakfast cereals with breakfast cereal produced from 100% malted millet flour as control. The nutrient composition and sensory properties of the breakfast cereals were evaluated using standard methods. The moisture, crude protein, fat, crude fibre and ash contents of the breakfast cereals increased significantly (p<0.05) with increase in substitution of soybean and date fruit flours from 7.19-7.63%, 7.69-18.32%, 3.09-4.03%, 2.47-3.86% and 1.21-2.07, respectively, while the carbohydrate and energy contents decreased from 78.37-64.13% and 371.99-365.10KJ/100g, respectively. The mineral composition of the breakfast cereals also increased significantly (p<0.05) with increase in substitution of soybean and date fruit flours from 17.86-96.52mg/100g (calcium), 58.47-132.72mg/100g (potassium), 79.01-120.76mg/100g (phosphorus), 16.54-86.54mg/100g (magnesium), 1.55-2.14mg/100g (iron) and 1.32-1.72mg/100g (zinc), respectively. The thiamine, riboflavin, niacin, ascorbic acid, vitamin A and folic acid contents of the samples equally increased significantly (p<0.05) with increase in substitution of soybean and date fruit flours from 1.36-2.57mg/100g, 2.36-3.51mg/100g, 2.14-3.56mg/100g, 1.55-2.22mg/100g, 2.23-4.26mg/100g and 1.02-1.81mg/100g, respectively. The sensory properties of the samples showed that the porridge made from the control sample (Breakfast cereal made with 100% malted millet flour) was the most acceptable to the panelists and also differed significantly (p<0.05) from those prepared from the substituted samples in colour, texture, taste and flavour. The study, however, showed that the nutrient contents and sensory properties of millet based breakfast cereals could be improved by supplementing millet flour with different proportions of soybean and date fruit flours in the preparation of nutrient-dense and acceptable breakfast cereal products.

Quality Evaluation of Breakfast Cereal Meal Produced from Finger Millet (Eleusine coracana) and Roasted African Yam Beans (Sphenostylis stenocarpa) Flour Blends

This study was carried out to evaluate the qualities of breakfast cereal meals produced from blends of finger millet and toasted African yam beans flour. Flour samples of processed finger millet were blended with roasted African yam beans flour at substitution levels of 0, 10, 20, 30, and 40%. The blended flours were processed into breakfast cereal. The breakfast cereal products were subjected to proximate, vitamin, mineral, and microbial analyses (mould count and total viable count) and sensory evaluation. The result showed that there was a significant increase in the protein, moisture, carbohydrate, and energy content of the breakfast cereals with a corresponding decrease in the ash and fiber content as the level of African yam bean flour increased in the blends. The proximate composition result of the breakfast cereal product ranged from 11.65-37.78% for protein, 13.70-4.91% for ash, 3.00-7.20% for fiber, 2.88-3.88% for moisture, 0.74-1.00% for fat, 46.41-76.77% for carbohydrate and 360.98-380.36% for energy. Vitamin composition of the products ranged from 43.17-72.14 UI for vitamin A, 0.058-0.184 mg/100 g for vitamin B1, 0.058-0.184 mg/100 g for vitamin B2, 0.006-0.015 mg/100 g for vitamin B3 0.289-0.516 mg/100 g. Mineral composition ranged from 6.50-10.01 mg/100 g for iron, 355.53-454.37 mg/100 g for calcium, and 27.65-28.75 mg/100 g for phosphorus content. The total viable count ranged from 2.7 × 102 to 2.8 × 102 cfu/g while the mould was not detected in any of the samples. Results of sensory evaluation showed that FAY60 was the most acceptable breakfast cereal meal.

Development of breakfast food from black rice and porang supplemented with jackbean and red dragon fruit

This study aim to develop the potential of local food into functional breakfast cereal products that are high in energy and rich in dietary fiber, as an alternative breakfast food for individuals with diabetes. The sample formulation is a factorial experimental study using a Randomized Block Design. The factors are the proportion of composite flour consisting of black rice, porang, and jack bean flour also the addition of red dragon fruit concentrate based on the total weight of composite flour. The chosen breakfast cereal formulation contains moisture (6.07%bw), ash (4.87%bw), protein (8.68%bw), fat (0.38%bw), and carbohydrate (79.99%bw), and crude fiber (43.49%bw) which meets requirements of breakfast cereal in the SNI. It can be concluded that the chosen breakfast cereal is low fat and high fiber food product. Further research is needed to study the effectivity of chosen breakfast cereal on fasting blood glucose of people with diabetes.

The association of food ingredients in breakfast cereal products and fumonisins production: risks identification and predictions

Breakfast processed products are remarkably at risk of fungal contamination. This research surveyed the fumonisins concentration in different breakfast products and carried out in vitro experiments measuring fumonisins content in different substrates inoculated with Fusarium verticillioides. The pipeline started with the identification of combinations of ingredients for 58 breakfast products. Twenty-three core ingredients, seven nutritional components and production types were analyzed using a Pearson correlation, k-means clustering, and principal component analysis to show that no single factor is responsible for high fumonisins detection in processed cereals products. Consequently, decision tree regression was used as a means of determining and visualizing complex logical interactions between the same factors. We clustered the association of ingredients in low, medium, and high risk of fumonisin detection. The analysis showed that high fumonisins concentration is associated with those products that have high maize concentrations coupled especially with high sodium or rice. In an in vitro experiment, different media were prepared by mixing the ingredients in the proportion found in the first survey and by measuring fumonisins production by Fusarium verticillioides. Results showed that (1) fumonisins production by F. verticillioides is boosted by the synergistic effect of maize and highly ready carbohydrate content such as white flour; (2) a combination of maize > 26% (w/w), rice > 2.5% (w/w), and NaCl > 2.2% (w/w) led to high fumonisins production, while mono-ingredient products were more protective against fumonisins production. The observations in the in vitro experiments appeared to align with the decision tree model that an increase in ingredient complexity can lead to fumonisins production by Fusarium. However, more research is urgently needed to develop the area of predictive mycology based on the association of processing, ingredients, fungal development, and mycotoxins production.

Butterfly Pea Flower as a Novel Ingredient to Produce Antioxidant-Enriched Yellow Pea-Based Breakfast Cereals.

Butterfly pea flower (BP) is a rich source of bioactive components and can potentially be utilized to produce appealing, wholesome foods. Antioxidant and dietary fiber-enriched breakfast cereals were produced by extrusion cooking using blends of BP and yellow pea flour (YP). BP was added to YP at 0%, 5% and 10% levels (w/w), respectively, and extruded at two temperature profiles with die temperatures of 130 and 150 °C. Incorporation of BP significantly (p < 0.05) improved the total phenolics content, antioxidant properties, and insoluble and total dietary fiber content of the extrudates, with 10% BP extrudates showing the highest values. At a die temperature of 150 °C, the extrudates had a higher expansion ratio, a lower dry hardness, and a higher dry crispiness as compared to those at 130 °C. The color of BP-incorporated extrudates was darker and bluer as compared to the no-BP extrudates. The 10% BP extrudates retained relatively more of their hardness, crispiness, and crunchiness after soaking, indicating a better bowl-life and, therefore, better suitability of this blend formula for breakfast cereal production. Overall, this research shows that healthier breakfast cereals with appealing color and relatively longer bowl-life can be produced using BP, making BP a potential novel ingredient for extrusion formulations.

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

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&gt;0.05) from CQF (4.10 \(\pm\)0.88). In terms of taste, texture, and aroma no significant differences (p&gt;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.

Breakfast Cereal Products Consumption and Consumer Preferences: A study on Dietary Fibre Content Awareness

Breakfast Cereal Products Consumption and Consumer Preferences: A study on Dietary Fibre Content Awareness

Pushed into a crowd: Repositioning costs, resources, and competition in the RTE cereal industry

AbstractResearch summaryThis article exploits a natural experiment involving self‐regulation in the ready‐to‐eat (RTE) breakfast cereal industry to evaluate the performance impact of product repositioning. It then examines how a product's brand equity value declines with repositioning distance and explores various nonprice responses of firms to increased own and rival competition. Self‐regulation led to a crowding of the product space by forcing differentiated products to become more similar. We find that products constrained by regulation performed relatively worse than unconstrained products. Furthermore, brand equity specific to a product was tightly linked to existing product positions. Increased competition also led to increased brand equity investments and some products with strong brand equity repositioned more aggressively than those with weak brand equity.Managerial summaryThis article illustrates how firms respond to newly‐imposed regulatory constraints and how product brand equity is tightly linked to underlying product positions. The analysis is an empirical examination of a self‐regulatory initiative that placed advertising restrictions on high sugar RTE breakfast cereal products targeted toward children. We explore the impact of the regulation on performance and then use the setting to examine the connection between brand equity and changes in product positions. Finally, we examine firm responses to rival entry that include exiting, repositioning, and increasing investments in differentiation.

Evaluation of technological and functional properties of breakfast cereal based on flax meal and rice flour

In order to change eating habits, the consumption of breakfast cereal products has been increased due to its ease of consumption, cost-effectiveness and high nutritional value. These products must have a compact and dense structure with low porosity to maintain the texture and crispness of the product during immersion in milk due to the slow absorption of water. Due to obtain the desired texture and decrease in decomposition of starch, using grain with high amount of fiber and apply extrusion process would be crucial. Although the integration of fiber in products poses technological challenges, the desired characteristics can be achieved by using rice grains and maltovextrin as important sources of starch. In this study, with the aim of achieving breakfast cereal product with desirable physicochemical, functional and sensory properties, the effect of extrusion process variables including humidity (12, 15 and 18%), screw speed (140, 170 and 200 rpm) and Flaxseed oil cake (10, 20 and 30%) was evaluated on the characteristics of the products using a response surface methodology. The results showed that the increase in humidity led to an increase in dry hardness, bowl₋life hardness, water absorption index and a decrease in water solubility, lightness, redness and yellowness index of the product. Increasing the screw speed increased the water solubility, redness, yellowness and decreased expansion ratio, bowl₋life hardness, water absorption and brightness. Increasing the level of flaxseed oil cake increased bowl₋life hardness, redness index and decreased expansion ratio, brightness index, yellowness, water absorption, water solubility first decreased and then increased. The results of this study show that the use of flaxseed oil cake up to 17% as a rich source of dietary fiber in extruded breakfast cereal products can lead to the fabrication of products with desirable technological and sensory characteristics

AMINO ACID PROFILE AND IN VITRO PROTEIN DIGESTIBILITY-CORRECTED AMINO ACID SCORE (PDCAAS) OF READY-TO-EAT BREAKFAST CEREALS: AN ASSESSMENT OF PROTEIN QUALITY

The aim of this study was to determine the amino acid content and in vitro protein digestibility of breakfast cereals and evaluate their protein quality using in vitro protein digestibility-corrected amino acid score (PDCAAS) methods. Statistically big differences were found in the proportions of essential amino acids between breakfast cereals. Higher protein digestibility was found in samples containing rice and corn than those containing oats. The first limiting amino acid score (AAS) in 6 out of 12 samples was methionine + cysteine, in 4 out of 12 samples was lysine, and in 2 out of 12 samples was tryptophan. According to the first limiting AAS, the in vitro PDCAAS ranged from 0.19±0.01 to 0.86±0.02 in breakfast cereals. When we evaluated the first limiting AAS, lysine, methionine+cysteine and tryptophan predominantly determined PDCAAS. As a result, the PDCAAS, which is an indicator of protein quality, was generally low in breakfast cereal products.

Effects of extrusion parameters on physicochemical properties of third generation corn snacks expanded by microwave heating

Corn grits were extruded then extrudates were expanded by microwave-heating. Effects of addition of xanthan gum (XG) (0%–1%), feed moisture content (37%–47%) and screw speed (100–300 rpm) level on physicochemical properties of snacks were evaluated with response surface methodology (RSM). All suspensions of expanded samples exhibited shear-thinning behavior. Apparent amylose content of samples ranged from 22.47% to 37.97%. Screw speed and feed moisture content had positive effect on apparent viscosity and amylose content but XG level had negative effect on them. Increasing screw speed increased expansion and luminosity but decreased browning index and total color difference. Increasing feed moisture content resulted in reduced expansion, luminosity but increased browning index. In contrast to the initial effect, expansion and browning index decreased when XG addition level was above 0.5%. Optimum conditions were determined to obtain the maximum values for expansion index and luminosity and minimum value for the total color difference by desirability function. They were found as 300-rpm screw speed, 47% feed moisture content and 0.34% XG level. Practical applications Extrusion process occupies an important place in the food industry for production of snacks and breakfast cereals. This technology is especially preferred due to its versatility, high productivity, relative low cost energy efficiency for snack production. However, extrusion process conditions (feed moisture, screw speed, and barrel temperature) and additives used in this process have critical importance for snack characteristics. Gum addition provides lubrication during extrusion process. Expansion and color characteristics of product may be change according to gum addition level. Response surface methodology (RSM) can be used as an optimization tool to achieve a better product considering multiple quality characteristics for snacks. A better evaluation of simultaneous interactive effects of process variables on the products can be achieved with RSM technique. Application of RSM in this study may be employed as baseline information for further scale-up of third generation snack production with several additives and under different production conditions.

Addition of Moringa oleifera Lam. Leaves Flour for Increasing the Nutritional Value of Modified Cassava Flour–Based Breakfast Cereal

Many Indonesian children have a habit of not eating breakfast according to balanced nutritional needs. Breakfast provides a third of daily nutritional needs. This study aims to evaluate the potential and determine the formulation of breakfast cereals using Mocaf Cassava Flour (MOCAF) enriched with Moringa Leaves Flour (MLF) to add nutritional value to the product. The experimental design was Completely Randomized Design (CRD) with one treatment, addition of dry Moringa leaf flour as much as 0 % as a control, and 5 % w w–1, 10 % w w–1, and 15 % w w–1 as the treatment. The results showed that the addition of MLF in MOCAF flour had the potential to increase the nutritional value of breakfast cereal products. The addition of MLF with a percentage of 5 %, 10 %, and 15 % had a significant effect (p &lt; 0.05) on water content, ash content, and fat content. The addition of MLF up to 15 % increases ash content by 2.79 % and fat content by 8.2 %.

Storage stability of popped pearl millet based ready to eat breakfast cereal

The study was carried out for the assessment of storage stability of popped pearl millet based Ready to Eat (RTE) breakfast cereal. The RTE breakfast cereal based on popped pearl millet was developed and standardised and storage study was done under ambient conditions (25± 28.0 °C and 65 ± 10% RH) after packaging in Metalized Pouches of 1.36 mm thickness for 3 months. The RTE- breakfast cereal was evaluated for moisture, water activity (aw), Free Fatty Acids and Peroxide Value and overall acceptability at an interval of 15 days. Microbial count (yeast and mold count) were also determined during the entire period of storage. The results revealed a marginal increase in all the parameters during storage and overall acceptability value was 7.29. No significant change was noticed in the RTE – breakfast cereal and was found with acceptable attributes at ambient conditions. The study illustrated the storage stability and safety of popped pearl millet-based RTE breakfast cereal at ambient storage in metalized pouches throughout three months storage period. Consistent increase in deteriorative quality parameters (moisture content, water activity, FFA, PV) was observed during the storage period. However, no significant difference on sensory evaluation of RTE- breakfast was observed during the storage period. Although there were increases in deteriorative parameters, but none of the parameters suggested initiation of spoilage in the product. The total plate count, yeast, mould count was not detected during the storage period, further indicated safety of the popped pearl millet breakfast cereal product for consumption.

Importance of Health Claims in the Adoption of New Breakfast Cereal Products in the UK

Regular breakfast consumption has the potential to prevent the prevalence of NCDs and to improve the nutritional profile of diets. Given consumers’ interest in improving their diets, food suppliers are interested in introducing new cereal products making different health claims to capture consumers’ attention. The purpose of this study is threefold: first, it aims to understand whether UK food suppliers are working to increase the availability of breakfast cereals with healthy and nutritious attributes; second, it explores which companies are leading the launch of these products; and third, it assesses to what extent health and nutrition claims made by breakfast cereals have an impact on their market success. The study employs an assembled database combining data from Mintel Global New Products Database (GNPD) and Kantar Worldpanel Dataset (KWDS) for the UK. A hazard-based duration model was used to analyse the success of the new products launched in the UK market in 2011 following them up to 2015. Our results reveal that UK suppliers broadened the number of breakfast cereals on offer in the period 2000 to 2018, with a particular focus on multigrain cereals, porridge and granola. Health and nutrition claims were added to 27% of these products. Although consumers welcome healthy alternatives such as muesli, the impact of positional claims on the success of newly developed breakfast cereals is claim-specific. No clear pattern regarding the impact of health and nutrition claims is identified. However, other elements such as celiac-friendly ingredients and UK origin do have a positive impact on the success of breakfast cereals.

Evaluation of Breakfast Cereals Produced from Finger Millet, Wheat, Soybean, and Peanut Blends

Purpose: The study sought to evaluate breakfast cereals produced from finger millet, wheat, soybean, and peanut blends&#x0D; Methodology: In this study, finger millet based breakfast food analysis was conducted, with supplementation of wheat, soybean, and peanut in the ratios of (100:0), (90:10), (80:20), (70:30), and (60:40). These products were analyzed for proximate composition, mineral contents, and sensory attributes using AOAC 2O10, AAS flaming, and method described by Adenguwa et,al., (2014) respectively.&#x0D; Results: The results for the proximate composition ranged from 61.70 to 71.25 %, 6.95 to 7.85 %, 2.40% to 3.20%, 9.70 % to 13.5 %, 1.5% to 8.50%, and 2.13 % to 4.10 % for carbohydrate, moisture, ash, protein, fat, and fibre respectively. There was significant increase in the protein, fat, fiber, and energy contents, and decrease in only carbohydrate contents at (p&lt;0.05) with increase in supplementation. There were general increase contents of Zn, Na, and K with equal decrease in the Ca contents in all the samples A –E at (p&lt;0.05). The mineral composition of this food is good for its efficacy to alleviate some level of macro-minerals deficiencies. The scores for taste ranged between 7.20 – 7.50, the scores range for aroma was from 6.60 – 6.90, and 6.23 – 7.10 was the score range for mouth feel, the general acceptability which has a score range of 6.67 – 7.47 in samples A to E. There was significant difference (p&lt;0.05) across the samples in all the sensory qualities.&#x0D; Unique contribution to theory, practice and policy: This shows that this breakfast cereal product will be accepted by the consumers when expose to the market due to its characteristic organoleptic sensory appeal. It was recapitulated that this product should be adopted for better nourishment and huger quenching due to lots of condensed nutrients of significant amount

Incorporation of Sprouted Wheat Seeds as Functional Ingredient in a Mediterranean Breakfast Cereal Based Product, Bsissa: A Mixture Design Approach

Evolution of life style markedly modified people's eating habits. Fortunately, consumers are more aware by the importance of a healthy diet and are more demanding for functional foods. The Mediterranean Diet is a dietary pattern recognized by its positive health effect. However, this diet is disappearing in Mediterranean societies. The aim of this study was to promote a local Tunisian breakfast cereal product by improving its nutritional properties. The methodology consisted on using dried sprouted durum wheat seeds (Triticum durum) as a functional ingredient. The proportion to use without affecting Bsissa functional properties was defined by optimization of a mixture design where the used components were: wheat, dried sprouted wheat and chickpea. The selected responses were water and oil absorption capacity. Based on a mathematical analysis, germinated dried wheat decreased water absorption capacity and had no effect on oil absorption capacity. The optimal formula was composed of: 17.2% wheat, 41.4% germinated dried wheat and 41.4% chickpea. With such composition an increase of +32% in total phenol content and +228.5% in reducing sugar were obtained. However no significant changes on protein content were seen. Interestingly, the use of dried sprouted wheat (not roasted) did not affect the consumers’ acceptance of Bsissa. In conclusion, the use of dried sprouts successfully improved nutritional properties of Bsissa. The use of mixture design approach allowed attempting a balance between functional and nutritional properties.