PHYSICOCHEMICAL AND SENSORY PROPERTIES OF BREAKFAST MEAL FROM SORGHUM AND PAWPAW

This study evaluated the physicochemical, functional, antioxidant, mineral, and sensory properties of a breakfast meal produced from a composite blend of sorghum and pawpaw. Proximate analysis showed moisture content ranging from 7.13% to 10.30%, protein content between 15.11% and 20.14%, crude fiber from 1.13% to 1.67%, crude fat from 1.33% to 1.57%, and carbohydrate content from 65.93% to 73.95%. Functional properties revealed water absorption capacity (WAC) ranging from 78.3% to 98.3%, swelling capacity (SC) from 8.59% to 8.78%, and bulk density (BD) from 0.59 g/cm³ to 0.67 g/cm³. Antioxidant analysis demonstrated that tannin, phytate, saponin, and oxalate levels varied across samples, with tannin ranging from 0.12 to 0.15 mg/g, and saponin from 0.52 to 0.99 mg/g. Mineral analysis indicated that potassium, calcium, magnesium, phosphorus, sodium, and iron were present in appreciable quantities, with potassium ranging from 128.46 mg/100g to 173.07 mg/100g. Sensory evaluation revealed that the samples were generally acceptable, with Sample B receiving the highest scores for colour (8.09), taste (8.83), and general acceptability (8.17). Based on these findings, sorghum and pawpaw composites have the potential to be developed into nutritious and acceptable breakfast meals with improved functionality and sensory appeal. The results highlight the potential of using underutilized crops like sorghum and pawpaw to create healthier food products with enhanced nutritional benefits.