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
- Covenant Polytechnic, Aba, Abia State 1
- Covenant University, Canaan Land, Ota, Ogun State 4
- Crawford University of Apostolic Faith Mission Faith City, Igbesa, Ogun State 2
- Crescent University, Abeokuta, Ogun State 1
- Cross Rivers University of Technology, Calabar, Cross Rivers State 142
- Delta State Polytechnic, Ogwashi-Uku, Delta State 11
- Delta State Polytechnic, Otefe, Delta State 12
- Delta State University, Abraka, Delta State 139
- Ebonyi State University, Abakaliki, Ebonyi State 17
- Edo University, Iyamho, Edo State 10