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Keywords:
Sprouting pregelatinization breakfast cereals micronutrient deficiencies sorghum pigeon pea
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Effect of sprouting and pregelatinization on the composition and sensory properties of flaked breakfast cereal produced from sorghum-pigeon pea blends
Abstract
Sprouted (96-hour) and pregelatinized (780C) sorghum grains were milled and blended with graded proportions of pigeon pea (100:0, 80:20; 70:30; 60:40; 50:50) and used to formulate flaked breakfast cereal. A commercial ready-to-serve breakfast cereal served as product control. The
composite flour blends and the formulated ready-to-serve breakfast cereals were analyzed for selected mineral composition and sensory quality. Results showed significant increase (p.0.05) in phosphorus, sodium and potassium content of sprouted samples and a decrease of calcium in the
pregelatinzed samples. The presence of 20% level of pigeon pea flour improved some sensory attributes(colour, consistency flavour, mouth-feel, texture and overall acceptability) of the pregelatinized product and had a significant increase(p<0.05) in comparison with the corresponding
commercial product. Both sprouting and pregelatinization treatments, improved the composition of the breakfast cereal unlike their unblended/untreated counterparts.
composite flour blends and the formulated ready-to-serve breakfast cereals were analyzed for selected mineral composition and sensory quality. Results showed significant increase (p.0.05) in phosphorus, sodium and potassium content of sprouted samples and a decrease of calcium in the
pregelatinzed samples. The presence of 20% level of pigeon pea flour improved some sensory attributes(colour, consistency flavour, mouth-feel, texture and overall acceptability) of the pregelatinized product and had a significant increase(p<0.05) in comparison with the corresponding
commercial product. Both sprouting and pregelatinization treatments, improved the composition of the breakfast cereal unlike their unblended/untreated counterparts.
