Consumers Acceptability And Physicochemical Quality Of Breakfast From Malted Sorghum Vulgare
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Consumers Acceptability And Physicochemical Quality Of Breakfast From Malted Sorghum Vulgare
Chapter one
1.0 Introduction
1.1 Breakfast
Breakfast cereal is defined as food produced by the swelling, roasting, grinding, rolling, and flaking of any cereal, such as maize, barley, wheat, sorghum, millet, or rice (1982). Breakfast cereal foods are classified based on the quantity of domestic cooking necessary, the form of the product or dish, and the cereal used as a raw ingredient.
According to Kent (1982), all cereal contains a significant amount of starch in its natural form, which is intractable, tasteless, and unfit for human ingestion. To be digestible and acceptable, it must be cooked.
Hot cereals are cooked at home, whereas ready-to-eat cereals consist of flaked, putted, shredded, and granular products derived primarily from wheat maize or rice, though oats and barley are also used. The base cereal can be sweetened with sugar, syrup, honey, or malt extract.
All varieties are manufactured using techniques that likely to result in dextrinization rather than gelatinisation of starch. The manufacturing of “ogi” (maize pap) comes from the fermentation of maize.
Muller (1970) defines “agidi” as the fermenting mass wrapped in banana leaves and cooked, with a dry matter content of approximately 10%. Banigo and Muller (1972) identified the carboxylic acid produced during ogi fermentation.
They discovered 11 acids, with lactic, acetic, and butyric acids being the most important. Akinrele (1970) stated that maize souring occurred spontaneously, without the addition of inoculates or enzymes. He discovered the organisms engaged in assisted fermentation and evaluated their impact on the nutritional value of the food.
He recognised the moulds as Cephalosporium, Fusarium, Aspergillus, and Penicillium species, the aerobic bacteria as Corynebacterium and Enterobacter species, and the predominant lactic acid bacterium he discovered as Lactobacillus planetarium.
There were additional yeasts: candida mycoderma, Saccharomyces cerevisiae, and Rhodotorula sp. Although “ogi” is supposed to boost B vitamin content, the results are highly inconsistent, particularly for thiamine, riboflavin, and niacin. The ogi-making procedure is fairly sophisticated, and the porridge can also be made from sorghum, rice, millet, or maize.
Malted sorghum flour is used in the creation of breakfast cereals and can be replaced for other cereal-based foods. Aisien (1982) discovered that changes in sorghum grain endosperm during growth and malting were primarily connected with increased activities of amylase, endo B glucose, and decreased dextrinase and endo protease.
He also observed that the predominant starch degradation enzyme was x-amylase, and the activity of Endo protease were comparably greater in endosperm than in the embryo during seedling growth. Jayatisa et al. (1980) and Novella (1978) discovered that sorghum malting results in significant starch loss of up to 25%, most likely owing to respiration.
Sorghum, as a cereal, contains certain chemical components similar to barley as well as endogenous hydrolysing enzymes, though not as many as barley maltshambe et al. (1989). Sorghum contains vitamin B (thiamin), vitamin B2 (riboflavin), and vitamin B3 (nitric acid), among other nutrients required for yeast metabolism (Aucamp et al 1961).
Carganpang (1985). Briggs et al. (1981) and Shark et al. (1980) demonstrated that sorghum starch has a significantly high gelatinisation temperature when compared to barley.
Sorghum gelatinisation temperature ranges from 69.750, while barley is between 60.620c. We discovered that sorghum malted flour can be substituted for rice flour in part or completely, with no obvious problems for grittines and similar quality of finished products to other common flours used in gluten-free baking.
Sorghum is also suitable for residential and commercial use, as well as gluten-free diets. Sorghum can be putted, popped, shredded, and flaked to make ready-to-eat morning cereals.
Traditional cuisine include fermented and unfermented flat bread, fermented and unfermented thin and thick porridge, steamed and boiling prepared goods, snacks, and alcoholic and nonalcoholic beverages made from sorghum.
“Acha” Digitaria exilis is a relatively obscure annual cereal grain, according to Aniche and Anih (1994), with a carbohydrate content of 71% and a calorie value of 463k cal/100g. jideani (1985), which is equivalent to sorghum at 394.09 kcal/100g. Recent research has shown that “Acha” is low in calories but abundant in carbohydrates, which is why it was combined with sorghum and cassava starch to make breakfast cereals.
Cassava is one of the basic materials used in this work; it is an indigenous and staple meal. There are a few misconceptions about cassava, namely its low nutritional content. Okoye (1993) stated that lactic acid fermentation is used in the manufacturing of garri, lefou, and fufu.
Cassava starch is primarily used as a thickener in products such as pit filling, soup sauces, and gravies. Cassava with high quality unfermented flour, including fortified cassava flour, is becoming more accessible as a result of improved processing and technology methods for many foods.
Breakfast cereal prepared from shredded wheat derived from low protein soft wheat has a significantly lower protein level than putted wheat, which is made from high protein hard wheat such as durum wheat kent (1983).
All cereal products are problematic in terms of amino lysine, although the shortage may be greater in ready-to-eat cereals than in bread due to changes that occur in the protein during high temperature treatment.
However, lysine shortage is less important in ready-to-eat morning cereals than in bread because the former are typically drunk with milk, an excellent source of lysine; also, some ready-to-eat breakfast cereals contain protein supplements.
The calorie value of ready-to-eat cereal is higher than that of bread (975kj/100g vs. 233cal/100g), owing primarily to the former’s much lower moisture level; at equal moisture percentages, the calorie value difference is minor.
Fat and cholesterol levels may be lower than those of other cereal cereals. Many ready-to-eat cereals are enhanced with vitamins iron and some with protein with the high protein portion of what and oat flour
dilated wheat germ, soya flour, non-fat dry milk, casein, or wheat gluten and the vitamin B (pyridoxine), D3, and C. Some ready-to-eat breakfast cereals in the United States are additionally supplemented with vitamins A and B12 (Kent, 1983).
1.2 Aims and Objectives
To assess the acceptability and physicochemical quality of morning cereal made from malted sorghum vulgare var. k sv. 8, “Acha” Digitaria exilis flour, and cassava starch.
To investigate the getting capacity of two flours combined with cassava starch in the formulation of breakfast cereal.
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