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
For the full publication, please contact the author directly at: blessingruth46@gmail.com
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Institutions
- HASSAN USMAN KATSINA POLYTECHNIC (NCE), KATSINA, KATSINA STATE 4
- Hassan Usman Katsina Polytechnic, Katsina, Katsina State 5
- Heritage Polytechnic, Ikot Udota, Akwa Ibom State 46
- Hussaini Adamu Federal Polytechnic, Kazaure, Jigawa State 8
- Ibrahim Badamasi Babangida University, Lapai, Niger State 24
- Igbinedion University, Okada, Benin City, Edo State 2
- Ignatius Ajuru University of Education, Port Harcourt, Rivers State 8
- Imo State Polytechnic, Umuagwo, Owerri, Imo State 3
- Imo State University, Owerri, Imo State 45
- Institute of Management and Technology, Enugu, Enugu State 11