EVALUATION OF ENRICHED BREAKFAST CEREAL (CORNFLAKES) USING COMPOSITE FLOUR OF BAMBARANUT AND SOYABEAN
Abstract
ABSTRACT
This study developed and evaluated cornflakes with added Bambaranut and soybean to
enhance nutritional content, sensory properties, and microbial safety. Proximate analysis carried out on three different samples, and revealed significant increases in energy (396.48 Kcal), protein (15.68%), fiber (4.60%), ash content (2.26%), moisture (4.53%) for sample and mineral content in the formulated samples. Sensory evaluation showed high acceptance (7.3/9) for the optimal formulation (60% corn: 10% Bambaranut: 30% soybean), with improved texture, crunchiness, and flavor. Microbial analysis indicated reduced microbial loads, with lower total plate counts, yeast and mold counts, and absence of coliforms and E. coli. The results demonstrate the potential of incorporating Bambaranut and soybean into cornflakes to produce a nutritious, Consumer-accepted, and microbiologically safe breakfast cereal.
Keywords: cornflakes, Bambaranut, soybean, proximate analysis, sensory evaluation, microbial Analysis, nutritional enhancement.
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