Extended Abstract Introduction: Breakfast cereals (BFCs) are products comprised of cereal grains that can be consumed with nutrient-rich liquids. BFCs are majorly produced from maize, oats, wheat and rice which are predominantly consumed in the morning (Ariviani & Nastiti, 2024). Changing breakfast habits and demographics across the emerging economies are acting as the major growth drivers for global demand of breakfast cereals (Edima-Nyah et al., 2024). More so, there has been an increasing interest in using non-cereal and nutrient dense ingredients in breakfast cereals production. Research is increasingly highlighting the advantages of multigrain formulations to improve nutritional value of BFCs (Okafor & Usman, 2014). BFC is a carbohydrate source from cereals which could be supplemented with nutrient dense crops such as soybean, plantain and date. Therefore, this study was designed to produce and assess the functional quality, chemical compositions and sensory attributes of breakfast cereals produced from blends of maize, unripe plantain, soybeans and dates. Materials and methods: yellow maize, unripe plantain, soybeans and date palm were purchased at Sayedero market, Ilaro, Ogun State, South West, Nigeria. These crops were processed into flours and formulated into blends of five samples at different percentages: Sample A-100% maize; Sample B-60:5:20:15; Sample C-55:10:20:15; Sample D-50:15:20:15 and Sample E-45:20:20:15. Each flour samples were moist with water, lightly kneaded, and then toasted at 80°C for 2 hours (Nkiru et al., 2019). The proximate, phytochemical, functional and sensory properties of samples of BFC were evaluated using standard methods. Data were analyzed using the Statistical Product for Science Solutions (SPSS) version 20.0, with significance tested at a 5% probability level using Duncan’s New Multiple Range Test (DNMRT). Results and discussion: Functional property of BFCs showed the bulk density ranged from 0.69 in sample E to 0.85g/ml in sample A and water absorption ranged from 204.70% in sample A to 281.13% in sample E. Composite flours with low water absorption produce thin meals, which are also desirable for infant formulations (Onweluzo and Nwabugwu, 2009). The ash (2.16%), crude fibre (3.46%) protein (12.12%), total phenol (0.92%), flavonoid (1.18%) and carotenoid (12.01 µg/100g) contents were significantly (p<0.05) highest in sample E. The flavonoid content of the breakfast cereals increased from 1.01% in sample A to 1.18% in sample E. This enrichment can be attributed to the high flavonoid content of soybeans and dates. These findings align with the results of Ayo et al. (2018), who reported flavonoid levels between 0.54% and 1.44% in instant breakfast cereals. Flavonoids are known for their anti-inflammatory, antioxidant, anti-cancer, and anti-allergic properties. The sensory evaluation revealed that all samples had similar overall acceptability. Conclusions: The findings of this study suggest the possibility of producing nutrients enhanced, health promoting and acceptable sensory quality breakfast cereals from yellow maize, unripe plantain, soybean and dates flour blends. It is therefore recommended that future study should prioritize the optimization of processing approaches that improve functional property, determine micronutrients, antinutrient contents and microbial quality of these composite breakfast cereals. Key words: Breakfast cereals, Functional quality, Chemical compositions,Sensory attributes
Adeosun Funke Florence, Adetula Oluwole Adegoke, Umenzeh Chioma Precious