LIST OF TABLES
TABLE 1
CHEMICAL COMPOSITION OF SORGHUM GRAIN
TABLE 2
PHYSICO CHEMICAL PROPERTIES OF THE BREAKFAST CEREAL
TABLE 3
PROXIMATE ANALYSIS
TABLE 4
COMPOSITION FOR FORMULATION OF BREAKFAST CEREAL.
LIST OF FIGURE
FIGURE 1
FLOW CHART FOR THE PRODUCTION OF CORNFLAKES
FIGURE 2
FLOW CHART FOR MALTING OF SORGHUM/ “ACHA”
FIGURE 3
FLOW CHART FOR PROCESSING CASSAVA TUBER INTO STARCH
FIGURE 4
FLOW CHART FOR INCORPORATION CASSAVA STARCH INTO THE BREAKFAST CEREAL.
ABSTRACT
Breakfast cereal was formulated using malted sorghum sorghum Vulgare ksvs, “Acha” Digitare exilis flour and cassava, manihot esculenta, T.M.S 4 (2) 1425 strach. The formula was composed of 90g sorghum and “Acha” flour, 10g cassava starch using five different sample ratios; sample A1, (70,20:10), sample B1 (60:30:10), sample C1 (50:40:10), sample D1 (40:50:10) and sample E1 (30:60:10) respectively. The result of the physico- chemical properties and sensory evaluation of the products shoed that sample A had best swelling capacity and gelation temperature of 140% and 730c respectively compared with other sample, including sample E, which exhibited very poor result of 100% swelling capacity and 700c gelation temperature. The ash, crude fibre and moisture contents of sample A were 3:20, 058 and 4.0 respectively in contrast to sample E, which had low result respectively 3.00, 0.54 and 5.0. In terms of flavour, colour, texture and consistency all the sample were generally accepted at 5% and 1% significant difference.
TABLE OF CONTENT
CHAPTER ONE
CHAPTER TWO
2.2.1 flakes products
.2 puffed products
2.2.3 shredded products
2.2.4 granular products
CHAPTER THREE
CHAPTER FOUR
CHAPTER FIVE
References
Appendix 1
Appendix 2
CHAPTER ONE
Breakfast cereal is defined as food obtained by swelling, roasting, grinding, rolling and flaking of any cereal e.g. maize, barley, wheat, sorghum, millet, bender, (1982).
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