Physiochemical and Sensory Attribute of Breakfast Cereals from Blends of Finger Millet, Soy Cake, and Beetroot

This study was carried out to evaluate the proximate, functional properties, anti-nutritional factors, amino acid, and sensory evaluation of extruded products from Finger millet, Soy cake, and Beetroot. The samples were prepared at different mixing ratios: Sample F (100% Finger millet), FS (70% Finger millet flour and 30% Soycake), FB (85% Finger millet flour and 15% Beetroot flour), and FSB (60% Finger millet, 30% Soycake and 10% Beetroot). The formulated flours were extruded using a Federal University of Agriculture Abeokuta fabricated laboratory single-screw extruder at barrel temperature (100ºC), feed moisture content of 10%, and screw speed (90 rpm). The proximate composition, mineral composition, amino acid, and anti-nutritional were standard methods. The following range of values were obtained for carbohydrate (30.51-70.17%), protein (10.23-17.16%), fat (7.55-10.66%), moisture (1.01-8.10%), fibre (3.21-3.81%) and ash (8.00-12.05%) content. The extruded products' carbohydrate, protein, fat, and ash contents increased while moisture and fat contents reduced. The extruded products' functional properties increased compared with the flours except for oil absorption capacity. The saponin and tannin levels were reduced, possibly due to extrusion. The highest amino acid value was glutamic acid. It was observed from the sensory evaluation that sample FSB was more acceptable to the panelists.