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Production and Evaluation of Breakfast Cereals from Blends of African Yam Bean ( Sphenostylis stenocarpa ), Maize ( Zea mays ) and Defatted Coconut ( Cocus nucifera )

2013; Wiley; Volume: 38; Issue: 3 Linguagem: Inglês

10.1111/jfpp.12060

1745-4549

Gabriel Ifeanyi Okafor, G. Usman,

Food Chemistry and Fat Analysis

Journal of Food Processing and PreservationVolume 38, Issue 3 p. 1037-1043 Original Article Production and Evaluation of Breakfast Cereals from Blends of African Yam Bean (Sphenostylis stenocarpa), Maize (Zea mays) and Defatted Coconut (Cocus nucifera) G.I. Okafor, Corresponding Author G.I. Okafor Department of Food Science and Technology, University of Nigeria, University Road, Nsukka, Enugu, 410001 NigeriaCorresponding author. TEL: +234-8023423908; EMAIL: gabriel.okafor@unn.edu.ngSearch for more papers by this authorG.O. Usman, G.O. Usman Department of Food Science and Technology, University of Nigeria, University Road, Nsukka, Enugu, 410001 NigeriaSearch for more papers by this author G.I. Okafor, Corresponding Author G.I. Okafor Department of Food Science and Technology, University of Nigeria, University Road, Nsukka, Enugu, 410001 NigeriaCorresponding author. TEL: +234-8023423908; EMAIL: gabriel.okafor@unn.edu.ngSearch for more papers by this authorG.O. Usman, G.O. Usman Department of Food Science and Technology, University of Nigeria, University Road, Nsukka, Enugu, 410001 NigeriaSearch for more papers by this author First published: 16 January 2013 https://doi.org/10.1111/jfpp.12060Citations: 8Read the full textAboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onFacebookTwitterLinked InRedditWechat Abstract Ready-to-eat breakfast cereals were produced from blends of African yam bean (Sphenostylis stenocarpa) (AYB), maize (Zea mays) and defatted coconut cake, by roasting. Six samples of the breakfast cereals were obtained by mixing AYB and maize composite flour with graded levels of defatted coconut (100:0, 90:10, 80:20, 70:30, 60:40, 50:50), sugar, salt, sorghum malt extract and water. The samples were roasted at 280C for 5 min and subjected to proximate, microbial and amino acid analyses using standard methods. The results revealed the following ranges of proximate parameters (%): protein (15.68–18.26), moisture (3.38–4.20), fat (1.84–2.02), crude fiber (6.70–9.08), carbohydrates (59.99–62.31), ash (5.29–7.36) and energy (326.63–339.47). Different levels of both essential and non-essential amino acids were detected, with aspartic acid, glutamic acid and proline having least values; while threosine, leucine and glycine had higher values. Bacteria and mould counts were 0.5 × 10–1.51 × 102 cfu/g and 0.0 × 10–0.6 × 10 cfu/g, while coliform was not detected. Practical Applications African yam bean is being increasingly consumed by diabetics, hypertensive and cardiovascular patients in some Nigerian communities. However, the processes involved in making it ready to eat are cumbersome and time consuming, thereby denying vulnerable groups instant consumption access. Therefore, it is of great industrial and commercial importance to develop the technology for its processing into ready-to-eat breakfast cereals, in combination with other local food materials, which will eliminate the associated drudgery and add value to the product. This work, therefore, has the potential to address the twin problems of energy malnutrition as well as food security. It will stimulate establishment of food industries for the production of breakfast cereals, creating marketing and employment opportunities. Citing Literature Volume38, Issue3June 2014Pages 1037-1043 RelatedInformation