Development and Evaluation of Ready to Eat Breakfast Cereal Mix Formulated using treated Sorghum Flour
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- RTE Breakfast Cereal, Sorghum, Anti Nutritional Factors , Fermentation
- Kapoor, Taniya; Abraham, Alisha Rachel; Jain, Dr. Simmi
- The objective of the study was to develop RTE breakfast cereal mix using fermented sorghum flour (Sorghum bicolor) thereby reducing its Anti-nutritional factors and increasing the bioavailability of nutrients. The Breakfast cereal was prepared by mixing fermented (FBC1-12 hours and FBC2- 28 hours) and baked sorghum flake, popped amaranth, roasted watermelon seeds, and raisins. Breakfast cereal with untreated flour was used as control. Sensory (9 point hedonic scale), nutritional and Anti-nutritional analysis were conducted for all the three samples. Sensory attributes of FBC1 (fermented – 12 hours) was highly accepted and had a bowl life of 5 minutes. There was a significant increase in the carbohydrate and protein content of treated sample, FBC1 (74.582 g/100g and 13.51% respectively) from the control sample (72.431g/100g and 11.16% respectively). Minerals such as Mg, Ca, Fe in the treated sample, FBC1 were also found to increase ( 108.64 mg, 25.564mg, 5.39 mg respectively) from the control sample (106.55 mg, 22.642 mg, 2.636 mg respectively). Tannin and phytate content was found to be 2.22 mg and 228 mg respectively for FBC1and 4.57 mg and 386 mg respectively for Control. Tannins and phytate content were found to be reduced significantly (P≤0.05) in fermented RTE- BC mix (FBC1 and FBC2) compared with the control. The increase in protein content for Fermented Breakfast Cereal can be attributed to microbial synthesis of proteins from metabolic intermediates during their growth circles. Ready to eat breakfast cereal mix from minor cereals was found to be containing adequate amount of protein and minerals and was suitable for all age groups.
Full text: IJRAS_847_FINAL.pdf