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May 11, 2025Keywords:
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Chemical and Phytochemical Composition of Breakfast Cereals from Flour Blends of Corn, Millet, Sorghum, and Rice
Abstract
This study aimed to produce breakfast cereals from flour blends of corn, millet, sorghum, and rice grits at different proportions. Commercial Quaker Oat was used as a control. Two precooking methods were adopted: steaming at 104 oC for 55 minutes and toasting at 250 oC for 55 minutes. A total of sixteen samples were formulated, eight were steamed (100:0 = SC, SM, SR, SS; 50:50 = SCR, SCM, SCS; 25:25:25:25= SBG), and the other eight were toasted (100:0 = TC, TM, TR, TS, and 50:50 = TCR, TCM, TCS; 25:25:25:25 = TBG). All the samples were evaluated to determine the proximate, mineral, and phytochemical compositions. The proximate composition ranged from 3.84 to 12.31% moisture content, 0.86 to 11.90% crude protein, 0.35 to 7.19% fat content, 0.94 to 3.47% crude ash, 0.56 to 3.16% crude fibre, and 66.43 to 90.53% carbohydrate. The mineral composition ranged from 0.95 to 131.31 mg/100g calcium, 7.16 to 634.00 mg/100g magnesium, 2.54 to 71.27 mg/100g sodium, 0.17 to 304.00 mg/100g zinc, 0.13 to 4.95 mg/100g iron, and 0.17 to 294.27 mg/100g potassium. The phytochemical composition ranged from 0.12 to 0.81 mg/100g phytate, 0.00 to 0.17mg/100g tannin, 0.00 to 1.22 mg/100g oxalate, 0.01 to 3.85 mg/100g flavonoids, 0.00 to 0.91 mg/100g alkaloids, and 0.05 to 1.63 mg/100g polyphenols. It can be concluded that breakfast cereals can be produced from blends of corn, millet, sorghum, and rice, which improved the nutritional quality of the products considerably, and the anti-nutrient compositions were found to be below the safe recommended level.
