In vitro Digestibility, Nutritional and Sensory Quality of Extruded Breakfast Cereal from Maize Grits, Partially Defatted Peanut and Beetroot Flour
T. M. Ukeyima
Department of Food Science and Technology, Federal University of Agriculture, Makurdi, Nigeria.
I. A. Akor *
Department of Food Science and Technology, Federal University of Agriculture, Makurdi, Nigeria and Department of Chemistry, Benue State University, Makurdi, Nigeria and Centre for Food Technology and Research, Benue State University, Makurdi, Nigeria.
B. Kyenge
Department of Chemistry, Benue State University, Makurdi, Nigeria.
*Author to whom correspondence should be addressed.
Abstract
In-vitro digestibility, nutritional and sensory quality of extruded breakfast cereals from maize grits, partially defatted peanut and beetroot flour blends was investigated. Composite flour blends was prepared from maize, peanut and beetroot flour in the following proportions: A= (100% maize flour as control), B = (90:0:10), C = (90:10:0), D = (80:10:10), E= (70:20:10), F = (60:30:10), and G = (50:40:10). The breakfast cereals were analyzed for proximate, vitamins, in-vitro protein digestibility and sensory properties. There was significant (P<0.05) difference in the proximate composition, the values ranged from; 4.46 to 6.82%, 3.22 - 7.32%, 0.98 to 1.23%, 3.32 – 4.55%, 3.7 – 4.34% and 75.7 – 83.96% for moisture, protein, fat, fibre, ash, and carbohydrate respectively while energy ranged from 343.31 to 357.54Kcal. Vitamins A, B1, B2, B6 and C values ranged from 1.60–1671.84 IU, 0.95 – 1.43, 0.95 – 1.50, 1.09 – 1.75 and 8.77 – 16.22 respectively. There was increase in in-vitro protein digestibility of the samples with addition of defatted peanut and beetroot. Sensory evaluation results showed that sample C had the highest acceptability on 9-point hedonic scale.
Keywords: Beetroot, peanut, maize, in-vitro digestibility, minerals, vitamins