Nutritional Composition, Functional and Organoleptic Properties of Breakfast Cereals Formulated from Acha, Wheat, Cashew Kernel and Prawn



Abstract Views
1566

Downloads
760

Citations

Share

##plugins.themes.bootstrap3.article.sidebar##

Submitted Sep 8, 2020
Published Sep 17, 2020
10.24018/ejfood.2020.2.5.112

Abstract viewed = 1566 times

Table of Contents

##plugins.themes.bootstrap3.article.main##

Acha grains and cashew kernels were processed into flour while prawn was processed into powder. Acha flour was used to substitute wheat flour while a constant percentage of cashew kernel flour and prawn was used as an enrichment in the formulation of breakfast cereals at the ratios of 70:0:20:10, 60:10:20:10, 50:20:20:10, 40:30:20:10, 30:40:20:10, 20:50:20:10, 10:60:20:10 and 0:70:20:10 of acha/wheat/cashew kernel/prawn and labeled A-H samples, respectively. The nutritional, functional and organoleptic properties of the formulated breakfast cereal was studied. The result revealed that the proximate compositions of the breakfast cereals ranged between 3.94-9.46% for moisture content, ash 2.09-2.98%, fat 8.30-15.20%, protein 9.17-14.65%, crude fibre 1.28-1.60%, and carbohydrate 60.97-76.66% with significant different (SD) between some samples and no SD in some other samples. Functional properties' result showed that the bulk density of the breakfast cereals ranged between 0.49-0.55 g/g, water absorption capacity 1.74-2.20 g/ml, oil absorption 0.18 - 1.09g/ml and the least gelation capacity of 2% in all the samples. Based on the 9-point hedonic scale used in the assessment of the organoleptic properties of the breakfast cereals, all the samples were acceptable by the panelists but 40:30 of acha/wheat compared very well with the sample substituted with 0:70 of acha/wheat. This is an indication that acha grains can be a useful raw material in the substitution of wheat while cashew kernel and prawn can be used to enrich the product formulated from the flours of these raw materials. This will increase the utilisation of abundant Nigerian raw materials, reduce the importation of wheat flour and hence, improve the economy of the country.

Keywords: Breakfast cereals, Acha grains, Cashew kernels, Prawns, Plant protein, Essential amino acids

References

  1. Williams PG (2014). The Benefits of Breakfast Cereal Consumption: A Systematic Review of the Evidence Base 1-4. Advances in Nutrition 5, 636S-673S. doi:10.3945/an.114.006247. Downloaded from advances.nutrition.org at Nigeria: American Society for Nutrition (ASNA) Sponsored on July 3, 2015.
     Google Scholar
  2. Lawrence F (2006). "How constipation cure became huge business". The Guardian. London. Retrieved 2008-04-20.
     Google Scholar
  3. Enwere NJ (1998). Foods of Plant Origin. Afro-Orbis Publications Ltd. Pp. 194-199.
     Google Scholar
  4. Encyclopaedia Britannica (2018). Breakfast Cereal. Encyclopaedia Britannica, Inc. Published August 10, 2018. https://www.britannica.com/topic/breakfast-cereal.
     Google Scholar
  5. Usman O.G (2013). Production and evaluation of breakfast cereal from blends of Africa yam bean (Sphenostylisstenocarpa), maize (zea may) and defatted coconut (Cocosnuccifera). An M.Sc Dissertation, Department of Food Science and Technology, University of Nigeria, Nsukka.
     Google Scholar
  6. Wagner J (2007). Exports and productivity: A survey of the evidence from firm‐level data. The World Economy, 30(1), 60-82. Doi.org/10.1111/j.1467-9701.2007.00872.x.
     Google Scholar
  7. Temple V.J and Bassa J.D (1991). Proximate chemical composition of Acha (Digitaria exilis) grain. J. Sci. Food Agric., 56: 561-563.
     Google Scholar
  8. Anyika J.U (2003). Iron and phosphorus utilization in rats fed soaked and dehulled bambara groundnut supplemented with sorghum or crayfish. Plant Foods for Human Nutrition, 58(1), 53-61.
     Google Scholar
  9. Jideani A.I.O and Akingbala J.O (1993). Some physical properties of acha (Digitaria exilis) and Iburu (Digitaria iburua) Grains. Journal of the Science of Food and Agriculture, 63(3), 369-374. Doi: 10.1002/jsfa.2740630317.
     Google Scholar
  10. Belton PS, Nuttall JR (2002). Pseudocereals and Less Common Cereals: Grains Properties and Utilisation Potential. Springer, Berlin Heidelberg.
     Google Scholar
  11. Vodouhè SR, Achigan DE, Dansi A and Adoukonou SH (2012). Fonio: A Treasure for West Africa Briefing by the International Plant Genetic Resources Institute (West and Central Africa Sub-Office) and Crop, Aromatic and Medicinal Plant Biodiversity Research and Development Institute (IRDCAM). Retrieved from www.underutilizedspecies.org/documents/publications/rv.
     Google Scholar
  12. NAS (1996). National Academy of Sciences. Lost Crops of Africa: Vol. 1: Grains. Washington D.C. National Academy Press.
     Google Scholar
  13. Duranti M (2006). Grain legume proteins and nutraceutical properties. Fitoterapia, 77(2), 67-82. Doi:10.1016/j.fitote.2005.11.008.
     Google Scholar
  14. Aremu M.O, Olonisakin A, Bako D.A and Madu P.C (2006). Compositional studies and physicochemical characteristics of cashew nut (Anacardium occidentale) flour. Pakistan Journal of Nutrition, 5(4), 328-333.
     Google Scholar
  15. FAO (2000). Cashew production in Africa, 1961-2000. Food and Agriculture Organization of the United Nations. Production Database, http://apps.fao.org/.
     Google Scholar
  16. UNIDO (2011). Tanzania Cashew Value Chain: Diagnosite. United Nations Industrial Development Organization (UNIDO) Vienna, Austria P.66.
     Google Scholar
  17. Fetuga B, Batunde G and Oyenuga V (1974). Composition and nutritive value of cashew nut to the rat. Journal of Agriculture and Food Chemistry 572: 672,678.
     Google Scholar
  18. Emelike N.J.T and Ebere C.O (2015). Influence of processing methods on the tannin content and quality characteristics of cashew by-products. Agriculture and Food Sciences Research, 2(2), 56-61.
     Google Scholar
  19. Brufau G, Boatella J and Rafecas M (2006). Nuts: source of energy and macronutrients. British Journal of Nutrition, 96(2), S24-S28. Doi: 10.1017/BJN20061860.
     Google Scholar
  20. Adeyeye E.I (1996). Waste yield, proximate and mineral composition of three different types of land snails found in Nigeria. International Journal of Food Sciences and Nutrition, 47(2), 111-116.
     Google Scholar
  21. Bello-Olusoji AO, Oke A (2005). Chemical index and organoleptic assessment of freshness of frozen and oven dried African river prawn. M. vollenhovenii during storage. Journal of Tropical Biosciences, 5(1), 154-157.
     Google Scholar
  22. Abulude FO, Lawal LO, Ehikhamen G, Adesanya WO, Ashafa SL (2006). Chemical composition and functional properties of some prawns from the coastal area of Ondo state, Nigeria. Electron. Journal of Environmental, Agricultural and Food Chemistry, 5(1), 1235-1240.
     Google Scholar
  23. Steffens W (1989). Principles of Nutrition. Ellis Harwood Limited, UK.
     Google Scholar
  24. Onweluzo J.C and Nnamuchi O.M (2009). Production and evaluation of porridge-type breakfast product from Treculia Africana and Sorghum bicolor flours. Pakistan Journal of Nutrition, 8(6), 731-736. Doi: 10.3923/pjn.2009.731.736.
     Google Scholar
  25. Ofuya ZM and Akhidue V (2005). The role of pulses in human nutrition: a review. Journal of Applied Sciences and Environmental Management, 9(3), 99-104. Doi.org/10.4314/jasem.v9i3.17361.
     Google Scholar
  26. Okafor G.I and Usman G (2015). Physical and functional properties of breakfast cereals from blends of maize, African yam bean, defatted coconut cake and sorghum extract. Food Science and Quality Management, 40, 25-34.
     Google Scholar
  27. Okaka J.C (2005). Basic Processing of Grain Cereals and Legumes in Handling, Storage and Processing of Plant Foods. OCJ Academic Publishers, Enugu, Nigerian, pp. 30-60.
     Google Scholar
  28. Kanu P.J, Sandy E.H, Kandeh B.A, Behsoon J.Z and Huiming Z (2009). Production and evaluation of breakfast cereal-based porridge mixed with sesame and pigeon peas for adults. Journal of Nutrition, 8(9), 1335-1343. Doi: 10.3923/pjn.2009.1335.1343.
     Google Scholar
  29. Ibrahim A (2001). Hungry Rice (Acha): a neglected cereal crop. NAQAS Newsletter, 1(4), 4-5.
     Google Scholar
  30. Emelike N.J.T, Barber L.I and Ebere C.O (2015). Proximate, mineral and functional properties of defatted and undefatted cashew (Anacardium occidentale linn.) kernel flour. European Journal of Food Science and Technology, 3(4), 11-19.
     Google Scholar
  31. AOAC (2012). Association of Official Analytical Chemist. Association of Analytical Chemist. 15th Edition. Washington D.C.
     Google Scholar
  32. Osborne D.R and Voogt P (1978). The Analysis of Nutrition in Foods. London Academic Press, 130-134.
     Google Scholar
  33. Onwuka G.I (2005). Food Analysis and Instrumentation: Theory and Practice. Naphthali Prints, Lagos, Nigeria.
     Google Scholar
  34. Iwe MO (2010). Handbook of Sensory Methods and Analysis, 75-78. Enugu Nigeria Rejoint Communication Science Ltd.
     Google Scholar
  35. Folake O.S and Bolanle O.O (2006). Chemical analysis and sensory evaluation of ogi enriched with soybeans and crayfish. Nutrition and Home Science, 36(4), 214-217. Doi:10.1108/00346650610676785
     Google Scholar
  36. Usman GO, Ameh UE, Alifa ON, Babatunde RM (2015). Proximate composition and anti-nutrient properties of breakfast cereal made from blends of local rice, soybeans and defatted coconut flours. Journal of Nutrition and Food Sciences, 11(6), 1-3. Doi: 10.4172/2155-9600.1000S11-006
     Google Scholar
  37. Ebuchi OAT and Oyewole AC (2008). Effect of cooking and soaking on physical characteristics, nutrient composition and sensory evaluation of indigenous and foreign rice varieties in Nigeria. Nutrition and Food Science, 38(1), 15-21. Doi: 10.1108/00346650810847972.
     Google Scholar
  38. Milson T.S and Kirk P.C (1980). Legumes in human nutrition. Food and Agriculture Organisation of Nutrition Series, 19, 223-235.
     Google Scholar
  39. Lewis M.J (1990). Physical Properties of Food and Food Processing Systems. 2nd Edn., Hartnolls Limited, Bodman Cornwall, Great Britain.
     Google Scholar
  40. Niba L.L, Bokanga M.M., Jackson F.L., Schimme D.S. and Li B.W. (2002). Physicochemical properties and starch granular characteristics of flour from various Manihot esculenta (Cassava) genotypes. Journal of Food Science, 67(5), 1701-1705. Doi: 10.1111/j.1365-2621.2002.tb08709.x.
     Google Scholar
  41. Chukwu O and Abdul-Kadir JA (2008). Proximate chemical composition of acha (Digitaria exilis and Digitaria iburua) grains. Journal of Food Technology, 6(5), 214-216.
     Google Scholar
  42. Mbaeyi-Nwaoha I.E and Uchendu N.O (2016). Production and evaluation of breakfast cereals from blends of acha and fermented soybean paste (okara). Journal of Food Science and Technology, 53(1), 50-70.
     Google Scholar