Nutritional and Anti-Nutritional Composition of Extruded Breakfast Cereals from Fermented Sorghum Flour and Tigernut Pomace Blends

• O.A. Ojo

  Department of Food Science and Technology, Federal University of Agriculture, Abeokuta, Ogun State, Nigeria.

  Author

• O.A. Otubambo

  Department of Food Science and Technology, Federal University of Agriculture, Abeokuta, Ogun State, Nigeria.

  Author

• E.K. Oke

  Department of Food Science and Technology, University of Medical Sciences, Ondo City, Ondo State, Nigeria.

  Author

• I.E. Martins

  Department of Food Science and Technology, Federal University of Agriculture, Abeokuta, Ogun State, Nigeria.

  Author

• J.A. Bamidele

  Department of Pure and Applied Zoology, Federal University of Agriculture, Abeokuta, Nigeria

  Author

• A.O. Obadina

  Department of Food Science and Technology, Federal University of Agriculture, Abeokuta, Ogun State, Nigeria.

  Author

The quest for gluten-free products has necessitated the need for food products with improved nutritional qualities. This study was carried out to determine the nutritional and anti-nutritional properties of extruded breakfast cereals from different blends of fermented sorghum flour and tigernut pomace blends. Sorghum grains were sorted, washed, soaked for 72 hours, dried and milled. Tigernut was processed to produce tigernut pomace. Using D-optimal design, fermented sorghum flour and tigernut pomace were blended, which resulted into nine runs. The formulated flour blends were processed into extruded breakfast cereals and were analyzed for proximate, vitamin, minerals and anti-nutritional content using standard methods. Proximate composition of the extruded breakfast increases significantly (p< 0.05) as the tigernut pomace increased except for moisture and total carbohydrate contents. The vitamin B1, and C content of the extruded breakfast cereals ranged from 0.654 to 0.818 mg/100g and 0.769 to 0.919 mg/100g, respectively. The mineral content increased insignificantly (p< 0.05) with increase in tigernut pomace while the anti-nutrient content ranged from 1.14 to 1.17mg/100g, 0.21 to 0.23mg/100g, 0.31 to 0.34mg/100g and 0.18 to 0.23mg/100g for tannin, oxalate, phytate and HCN respectively. This implies that the use of tigernut pomace in the production of extruded breakfast cereals can enhance the nutritional profile of the consumers and may not pose any toxic effect..

1. O.A. Ojo, Department of Food Science and Technology, Federal University of Agriculture, Abeokuta, Ogun State, Nigeria.

   Department of Food Science and Technology, Federal University of Agriculture, Abeokuta, Ogun State, Nigeria.

2. O.A. Otubambo, Department of Food Science and Technology, Federal University of Agriculture, Abeokuta, Ogun State, Nigeria.

   Department of Food Science and Technology, Federal University of Agriculture, Abeokuta, Ogun State, Nigeria.

3. E.K. Oke, Department of Food Science and Technology, University of Medical Sciences, Ondo City, Ondo State, Nigeria.

   Department of Food Science and Technology, University of Medical Sciences, Ondo City, Ondo State, Nigeria.

4. I.E. Martins, Department of Food Science and Technology, Federal University of Agriculture, Abeokuta, Ogun State, Nigeria.

   Department of Food Science and Technology, Federal University of Agriculture, Abeokuta, Ogun State, Nigeria.

5. J.A. Bamidele, Department of Pure and Applied Zoology, Federal University of Agriculture, Abeokuta, Nigeria

   Department of Pure and Applied Zoology, Federal University of Agriculture, Abeokuta, Nigeria

6. A.O. Obadina, Department of Food Science and Technology, Federal University of Agriculture, Abeokuta, Ogun State, Nigeria.

   Department of Food Science and Technology, Federal University of Agriculture, Abeokuta, Ogun State, Nigeria.

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