Response Surface Methodology Approach for the Production of Enriched Rice-based Breakfast Cereal

Okocha Kalu Sunday

Nnamdi Azikwe University, Awka, Nigeria.

Mogor Chidimma Onyinye *

Nnamdi Azikwe University, Awka, Nigeria.

Mofunanya Grace Nneka

Nnamdi Azikwe University, Awka, Nigeria.

Anigbogu Chinenye Bibiana

Nnamdi Azikwe University, Awka, Nigeria.

Ishiwu C. N.

Nnamdi Azikwe University, Awka, Nigeria.

Ezeokoye Adaora Miracle

Nnamdi Azikwe University, Awka, Nigeria.

*Author to whom correspondence should be addressed.


Abstract

This study was aimed at the use of blend of rice flour (Oryza sativa), pigeon pea flour (Cajanus cajan), and banana flour (Musa paradisiaca) to produce enriched rice-based breakfast cereal. The control was done without blending the three flours (100% pre-gelatinized rice flour). The proximate composition was evaluated according to standard methods. The proximate composition showed that moisture, ash, fat, protein, carbohydrate and fibre content in % ranged from 5.66-7.95, 0.40-2.51, 0.50-1.51, 2.78-11.21, 79.12-89-62 and 0.10-1.42 respectively. Enrichment of rice-based breakfast cereals could contribute to improvement of nutritional status if adopted as a nutritious, healthy indigenous breakfast cereal.

Keywords: Rice, response surface methodology, cereals, pigeon pea, banana, breakfast cereals


How to Cite

Sunday , O. K., Onyinye , M. C., Nneka , M. G., Bibiana , A. C., Ishiwu C. N., & Miracle, E. A. (2023). Response Surface Methodology Approach for the Production of Enriched Rice-based Breakfast Cereal. Asian Food Science Journal, 22(10), 48–59. https://doi.org/10.9734/afsj/2023/v22i10672

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