PRODUCTION AND QUALITY EVALUATION OF GINGER FLAVOURED BREAKFAST CEREALS FROM FLOUR BLENDS OF MALTED SORGHUM (SORGHUM BICOLOR) AND ROASTED AFRICAN YAMBEAN (SPHENOSYLIS STENOCARPA)

ABSTRACT Breakfast cereals remain one of the most widely consumed convenience foods across the world due to their simplicity, long shelf life, and nutritional potential. However, in many developing countries, most commercial breakfast cereals are produced from imported grains such as wheat, oats, and corn, which increases production costs and limits accessibility for many consumers. This research focuses on the production and quality evaluation of ginger-flavoured breakfast cereals made from flour blends of malted sorghum (Sorghum bicolor) and roasted African yam bean (Sphenostylis stenocarpa). The aim is to explore the potential of locally available crops in developing nutritious and acceptable breakfast cereals. Malted sorghum was selected due to its high carbohydrate content and improved digestibility after malting, while African yam bean was incorporated as a protein-rich legume to enhance the nutritional profile of the cereal. Ginger was added as a natural flavoring agent and functional spice due to its antioxidant properties and distinctive taste. The cereals were produced using standard processing techniques including malting, roasting, milling, blending, extrusion/gelatinization, drying, and packaging. Proximate analysis was carried out to determine moisture, protein, fat, ash, fiber, and carbohydrate content. Sensory evaluation was also conducted using a panel of participants to assess attributes such as taste, aroma, texture, and overall acceptability. The results revealed that the composite flour improved the nutritional quality of the cereal, particularly in terms of protein and fiber content. Sensory evaluation indicated that the ginger-flavoured cereal was well accepted by panelists due to its unique taste and aroma. The study concludes that malted sorghum and roasted African yam bean can successfully be used in the production of nutritious breakfast cereals, contributing to food diversification and improved utilization of indigenous crops.