Nutrient Composition and Sensory Properties of Breakfast Cereal Made from Yellow Maize and Enriched with Soybean and Groundnut Flours

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dc.contributor.authorUjong, Anim
dc.contributor.authorEtim, Imeobong
dc.contributor.authorOnyekwe, Josefa Chiderah
dc.date.accessioned2025-01-06T17:22:56Z
dc.date.available2025-01-06T17:22:56Z
dc.date.issued2023
dc.departmentAdana Alparslan Türkeş Bilim ve Teknoloji Üniversitesi
dc.description.abstractThe aim of this study was to assess the nutrient composition and sensory properties of breakfast cereal made from yellow maize and enriched with soybean and groundnut flours. Yellow maize was replaced with groundnut (GF) (15–35%) and soybean flour (SBF) (10–15%) to produce a more nutritionally balanced breakfast cereal. Proximate, mineral, vitamin, and sensory analysis were carried out on the formulated breakfast cereals. The results showed that groundnut and soybean flour supplementation significantly increased the protein content (20.90–23.01%) as compared to the control along with an increase in fat (10.52-11.28%), crude fibre (2.98–3.90%), and ash (1.99– 2.60%), while carbohydrate (57.09–52.66%) and energy (406.64–403.79 Kcal) decreased with the incremental addition of SBF and GF. Similarly, calcium (36.16-37.98 mg/100g), magnesium (32.16-37.98 mg/100g), potassium (10.62-12.16 mg/100g), iron (42.21-48.65 mg/100g) and vitamin A (70.07-74.01) g/dl) content of the breakfast cereals also increased significantly with increasing SBF and GF substitution, while a decrease was observed for phosphorus. The highest total score of sensory evaluation was for the control sample (golden morn), which was followed closely by the sample containing 20% GF and 15% SBF. Higher levels of SBF and GF can improve the nutritional value of breakfast cereals.
dc.identifier.doi10.24925/turjaf.v11i4.651-656.5369
dc.identifier.endpage656
dc.identifier.issn2148-127X
dc.identifier.issue4
dc.identifier.startpage651
dc.identifier.trdizinid1178354
dc.identifier.urihttps://doi.org/10.24925/turjaf.v11i4.651-656.5369
dc.identifier.urihttps://search.trdizin.gov.tr/tr/yayin/detay/1178354
dc.identifier.urihttps://hdl.handle.net/20.500.14669/567
dc.identifier.volume11
dc.indekslendigikaynakTR-Dizin
dc.language.isoen
dc.relation.ispartofTürk Tarım - Gıda Bilim ve Teknoloji dergisi
dc.relation.publicationcategoryMakale - Ulusal Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_20241211
dc.subjectBeslenme ve Diyetetik
dc.subjectGıda Bilimi ve Teknolojisi
dc.titleNutrient Composition and Sensory Properties of Breakfast Cereal Made from Yellow Maize and Enriched with Soybean and Groundnut Flours
dc.typeArticle

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