Mineral and Sensory Attributes of Breakfast Cereal from Oat, Soybeans and Date Flour Blends
Student: Blessing Ijehen (Project, 2025)
Department of Food Technology
Auchi Polytechnic, Auchi, Edo State
Abstract
This research work study the mineral and sensory attributes of breakfast cereals from oat, date, soybeans processed flour. The processing method includes Sorting, Cutting, Clearing oven drying, and milling to get the flour. The Oat, Soybean, Date was milled to get the flour used to produced the Oat flakes. The Processed blends flour are high in magnesium ranging from 50.20a ±0.00ppm -19-11 ± 0.06ppm, Sodium 44.11 ± 0.04-39.30 ± 0.06, Potassium 39.59 ± 0.05- 38.09 ±0.06, Phosphorus 31.91 ± 0.00 - 26.97 ± 0.06, Calcium 15.98 ± 0.06 – 9.96 ± 0.00, and the least in mineral of the processed Oatflakes Sample is Iron 0.57 ± 0.06 - 0.22 ± 0.00. The Value of Sample CHL2 (Oat) in sensory analysis shows that processed Oat flow is more appealing than unprocessed Oat.
Keywords
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Institutions
- Federal University of Technology, Minna, Niger State 47
- Federal University of Technology, Owerri, Imo State 95
- Federal University Oye-Ekiti, Ekiti State 41
- Federal University, Birnin-Kebbi, Kebbi State 37
- Federal University, Dutse, Jigawa State 6
- Federal University, Dutsin-Ma, Katsina State 63
- Federal University, Gashua, Yobe State 3
- Federal University, Gusau, Zamfara State 14
- Federal University, Kashere, Gombe State 1
- Federal University, Lafia, Nasarawa State 6