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
- UMA UKPAI SCHOOL OF THEOLOGY, UYO, AKWA IBOM STATE (AFFL TO UNIVERSITY OF UYO) 1
- Umaru Ali Shinkafi Polytechnic, Sokoto, Sokoto State 24
- Umaru Musa Yaradua University, Katsina, Katsina State 28
- Umca, Ilorin (Affiliated To University of Ibadan), Kwara State 1
- University of Abuja, Abuja, Fct 117
- University of Africa, Toru-Orua, Bayelsa State 4
- University of Benin, Benin City, Edo State 362
- University of Calabar Teaching Hospital School of Health Information Mgt. 1
- University of Calabar, Calabar, Cross River State 240
- University of Ibadan, Ibadan, Oyo State 14