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
- Landmark University, Omu-Aran, Kwara State 1
- Lead City University, Ibadan, Oyo State 1
- Lens Polytechnic, offa, Kwara State. 215
- Madonna University, Elele, Rivers State 20
- Madonna University, Okija, Anambra State 2
- Mcpherson University, Seriki Sotayo, Ogun State 1
- Michael and Cecilia Ibru University, Owhrode, Delta State 1
- Michael Okpara University of Agriculture, Umudike 43
- Michael Otedola Col of Primary Educ. Epe, Lagos (affl To University of Ibadan) 8
- Modibbo Adama University, Yola, Adamawa State 15