“Formulation and Optimization of an Instant Breakfast Meal from Orange Fleshed Sweet Potato, Cowpea, Sesame Seeds and Rice”

Abstract

This study aimed to formulate and optimize an instant breakfast meal of low-cost from local ingredients that meets 30% of the Recommended Daily Allowance (RDA) for adolescents and adults. Linear Programming (LP) was employed to determine the optimal ingredient formulation(blend) from Orange-Fleshed Sweet Potato (OFSP), cowpea, sesame seeds and rice. The flour blend was analysed for nutritional composition, physicochemical and functional properties. Response Surface Methodology (RSM) was used to optimize the drum drying parameters (steam pressure and drum rotation speed), examining effect on the physicochemical, functional and sensory properties of the final product. The results showed that the final flour blend had 24.49g proteins, 58.66g carbohydrates, 12.9g fats, which met 30% of the RDA, 0.37mg beta-carotene and antioxidant activity of 52.33% with an ingredient cost of GH₵ 1.98/100g. The results also showed that both steam pressure and drum rotation speed influenced the overall quality and acceptability of the final product. Moisture content decreased with increased steam pressure and drum rotation speed. The sensory evaluation scores also increased when drum rotation speed and steam pressure increased. The optimal drum drying process conditions were 500kPa steam pressure and 15rpm drum rotation speed. This formulation represents a viable substitute for imported cereals, promoting the use of local crops and supporting Ghana’s economic and public health objectives.