Physicochemical and Sensory Evaluation of a Breakfast Cereal Made from Sprouted Finger Millet-Maize Composite Flour

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dc.contributor.authorAcheampong, R.
dc.date.accessioned2020-02-03T11:23:05Z
dc.date.available2020-02-03T11:23:05Z
dc.date.issued2019-07
dc.descriptionMPhil. Home Scienceen_US
dc.description.abstractUnderutilized and marginalized food crops are less regarded with respect to promotion and exploration. Nonetheless, they are more adapted to adverse climatic changes, a global food security problem, especially in third world countries. This has necessitated the exploration and promotion of the potential of deserted indigenous food crops on the verge of extinction, to safeguard food security in developing countries. This research studied the performance of finger millet flour (FMF) in breakfast cereal production. The study developed a process for the production of flour from finger millet, maize and date fruit and followed a one factor design in which Maize flour (MF) was substituted with FMF at 0%, 40%, 50%, 60% and 70% levels of incorporation. The tristimulus colour (L* value), pH, amount of water and oil absorption capacity, proximate composition, emulsion capacity and stability, swelling power and solubility index, particle size distribution and pasting properties of composite flour samples were analyzed. Breakfast cereal samples made from composite flour were analyzed for sensory characteristics and tristimulus colour (L* value). Moisture, ash and fiber content of composite flour samples increased with increasing SFMF, while carbohydrate and protein content decreased (p ≤ 0.05). Water and oil absorption capacities, emulsion capacity and stability, swelling power and solubility index increased with increasing levels of SFMF in the composite flour samples while pasting properties (final viscosity and peak viscosity) decreased (p ≤ 0.05). Tristimulus L* value decreased (darker breakfast cereal) as SFMF increased in composite breakfast cereal samples, with 70% FMF recording the lowest L* value (p ≤ 0.05). Sensory analysis of the breakfast cereal samples showed that breakfast cereal with 40% and 50% SFMF had the highest overall acceptability, colour, and taste scores (p ≤ 0.05). Results from this study indicate that nutritious breakfast cereal samples with high ash and crude fiber, but low carbohydrate and moisture content can be made from finger millet-maize composite flour. MF can be partially substituted with 40% to 50% FMF for breakfast cereal production. This can go a long way to address food insecurity resulting from the neglect of most indigenous nutritious food crops, by increasing the use of this marginalized indigenous adverse weather resistant crop, while providing food manufacturers with an option to partially substitute MF in breakfast cereal applications.en_US
dc.identifier.urihttp://ugspace.ug.edu.gh/handle/123456789/34763
dc.language.isoenen_US
dc.publisherUniversity of Ghanaen_US
dc.subjectFinger Milleten_US
dc.subjectGhanaen_US
dc.subjectDate Fruiten_US
dc.subjectFlouren_US
dc.subjectBreakfast Cerealsen_US
dc.titlePhysicochemical and Sensory Evaluation of a Breakfast Cereal Made from Sprouted Finger Millet-Maize Composite Flouren_US
dc.typeThesisen_US

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