Response Surface Methodology Approach for the Production of Enriched Rice-based Breakfast Cereal

Abstract

This study was aimed at the use of blend of rice flour (Oryza sativa), pigeon pea flour (Cajanus cajan), and banana flour (Musa paradisiaca) to produce enriched rice-based breakfast cereal. The control was done without blending the three flours (100% pre-gelatinized rice flour). The proximate composition was evaluated according to standard methods. The proximate composition showed that moisture, ash, fat, protein, carbohydrate and fibre content in % ranged from 5.66-7.95, 0.40-2.51, 0.50-1.51, 2.78-11.21, 79.12-89-62 and 0.10-1.42 respectively. Enrichment of rice-based breakfast cereals could contribute to improvement of nutritional status if adopted as a nutritious, healthy indigenous breakfast cereal.