The Effects of Different Ratio of Soybean (glycine Max) and Groundnut (arachis Hypogaea) on the Quality of a Whole Wheat (triticum Aestivum) Breakfast Cereal

This research evaluated the effects of different ratios of soybean and groundnut on the quality of a whole wheat breakfast cereal. The raw materials used for the breakfast cereal production were purchased from Eke-Awka market in Awka South Local Government Anambra State. The analysis was done using standard methods. The formulated composite flours were mixed with water and other ingredients. The resultant batter was oven dried at 60°C for 30 minutes, cut into desired shape and dried further at 80°C for 5 minutes. All equipment used was of analytical grade. The result of the proximate analysis showed that the moisture content of the breakfast cereal ranged from 9.05- 10.70 %. The fibre content ranged from 3.24-4.62 %. The protein content ranged from 9.54-15.16 %. The ash content ranged from 2.25-3.17 %. The fat content ranged from 5.22-7.82 %. The carbohydrate content ranged from 60.28-69.96 %. The result of the mineral analysis revealed that the calcium content ranged from 28.31-72.31 mg/100 g. The magnesium content ranged from 65.84-133.65 mg/100 g. The potassium content 143.31-192.56 mg/100g. The sensory evaluation indicated that the control sample (100 % wheat) was the most widely acceptable sample, considering other parameters such as texture, appearance, taste and flavour while sample 3 (70 %wheat 20 % Soybean, 10 % groundnut) was notably disliked by the panelists. This study revealed that different ratio of legumes significantly enhanced the nutritional profile of breakfast cereal. Wheat provided a good source of carbohydrates and fiber while soybean and groundnut contributed high-quality protein, healthy fats and essential minerals. This makes this food product a viable and nutritious alternative to conventional breakfast options.