PHYSICOCHEMICAL AND SENSORY EVALUATION OF EXTRUDED BREAKFAST CEREAL PRODUCED FROM FLOUR BLENDS OF MALTED FINGER MILLET AND WATERMELON SEED

• J. O. Owheruo

  Department of Food Science and Technology, Delta State University of Science and Technology, Ozoro

  Author

• B. O. T. Ifesan

  Department of Food Science and Technology, Federal University of Technology, Akure

  Author

• M. K. Bolade

  Department of Food Science and Technology, Federal University of Technology, Akure

  Author

The present study was carried out to investigate the physicochemical properties and consumer acceptability of extruded breakfast cereal produced from flour blends of malted finger millet and watermelon seed. Five samples were generated by mixing composite flour from malted finger millet and watermelon seed using optimal mixture design of Response Surface Methodology (RSM). The blends were used to produce breakfast cereals using a single screw extruder. The extrudes were subjected to several analyses to determine their physiochemical and sensory qualities. The results obtained showed the following ranges for colour profile: lightness 21.4125.91, redness 2.72-3.38 and yellowness 2.22-4.46. The functional properties ranged from; 0.260.40 g/mL, 0.04-0.07, 2.09-2.60 g/mL and 3.86-8.28 % for bulk density, expansion ratio, water absorption and solubility index respectively. Group B-vitamins has the following ranges: vitamin B1, 0.22 to 1.59 mg/100g, B2, 0.14-1.08 mg/100g and B3, 0.08-0.92 mg/100g. The saturated, monounsaturated and polyunsaturated fatty acid ranged from 13.92-24.25%, 25.37-41.58% and 35.21-42.72% respectively. The total viable count ranged from 3.8 × 10 2 to 4.7 × 10 cfu/g while mould count ranged from 2.7 x 102 to 3.4 x 102 cfu. Coliform, Staphylococcus aureus, E coli and aflatoxin were not detected in any of the samples. Generally, the microbial load of the extruded breakfast cereal were satisfactory using the guideline for microbiological quality of processed cereal products. The sensory evaluation conducted showed that the breakfast cereals were scored above average and were accepted by the panelist.

1. J. O. Owheruo, Department of Food Science and Technology, Delta State University of Science and Technology, Ozoro

   Department of Food Science and Technology, Federal University of Technology, Akure

2. B. O. T. Ifesan, Department of Food Science and Technology, Federal University of Technology, Akure

   Department of Food Science and Technology, Federal University of Technology, Akure

3. M. K. Bolade, Department of Food Science and Technology, Federal University of Technology, Akure

   Department of Food Science and Technology, Federal University of Technology, Akure

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