International Journal of Food Science and Nutrition

International Journal of Food Science and Nutrition


International Journal of Food Science and Nutrition
International Journal of Food Science and Nutrition
Vol. 5, Issue 3 (2020)

Evaluation of the breakfast cereal produced from maize and African yam bean composite flour enriched with purple joy leaf powder


Nwanagba NL, Obeta NA, Obi UA, Oga M

Breakfast cereal produced from maize and African yam bean composite flour enriched with purple joy leaf powder was evaluated. Five samples were generated by mixing different proportions of maize and African yam bean flour with the same quantity of purple joy leaf powder in the following manner, (90:10:0, 80:15:5, 70:25:5, 60:35:5. 50:45:5). These five samples were subjected to vitamins and sensory analyses. The vitamin composition results showed that vitamin A ranged from 202.390 to 321.920mg/100g, B2 content ranged from 0.410 to 0.620mg/100g, B3 content ranged from 3.970 to 7.140mg/100g, B6 content ranged from 0.050 to 0.180mg/100g and C ranged from 3.060 to 11.580mg/100g. The sensory results revealed that the samples were generally liked by the panelists although sample 119 was preferred most in terms of overall acceptability.
Pages : 75-81