Influence of substitution on amino-acid profile, physicochemical and sensory attributes of breakfast cereal from millet, soycake, rice bran and carrot pomace blends

Background: Breakfast is often referred to as the most important meal of the day; however some have limited amount of protein and carotenoid. Hence, this study is aimed to evaluate the amino acid profile, physicochemical and sensory qualities of breakfast cereals from millet, soycake, ricebran, carrot pomace flour blends. The breakfast cereals were formulated using Nutri-survey with respect to 50% Recommended Daily Allowance (RDA) of protein and fibre for adult and were formulated as follows; MS [Millet+Soycake (70:30) %]; MSR [Millet+Soycake+Ricebran (65:25:10) %]; MSC [Millet+Soycake+Carrot pomace (60:30:10) %] and MRCS [Millet+Ricebran+Carrot pomace+Soy cake (60:30:5:5) %]. The protein content ranged from 2.05-22.37g/100g; crude fat 9.34-22.05g/100g; crude fibre 2.19-3.78g/100g; total ash 3.21-5.43g/100 g; moisture 4.83-6.34g/100g; and carbohydrate 40.59-77.43g/100g respectively. An increase in protein content was observed with an inclusion of soycake into the flour blends. The mineral content ranged from 23.72-34.23mg/100g (P), 0.77-5.59 mg/100g(Fe), 0.03-0.04 mg/100g(Cu), 2.25-3.00mg/100g(Zn) and 0.80-2.71mg/100g(Ca) respectively. The phosphorous was the highest while copper was the least mineral in concentration. The breakfast cereals contained substantial amount of essential amino acid higher than the recommended value for children and adult, having glutamic acid as the most abundant and tryptophan with the least value. The functional properties ranged from; 0.78-0.81g/mL, 1.51-2.42g/mL, 1.66-3.89g/mL, 13.18-15.91g/mL, 12.00-16.00% and 59.44-199.40% for bulk density, oil absorption capacity, water absorption capacity, foam capacity, least gelation and swelling capacity respectively. The values for total carotenoid ranged from 0.0041-1.75mg/100g respectively. Based on the sensory evaluation, sample made from Millet and Soybeans (MS) blend was ranked best and most preferred by the panelist although all the breakfast cereal samples recorded high acceptability by the panelists.