Physicochemical and sensory characteristics of a breakfast cereal made from sprouted finger millet-maize composite flour

Figures & data

Table 1. Percentage of finger millet flour to maize flour and date fruit flour in composite flour formulations.

Sample codes	% SFMF	% MF % DFF
346	00	90 10
457	40	50 10
345	50	40 10
102	60	30 10
490	70	20 10
302	90	00 10

% SFMF: percentage of Sprouted Finger Millet Flour in the formulation.

% MF: percentage of Maize Flour in the formulation.

% DFF: percentage of Date Fruit Flour in the formulation.

Table 2. Proportion of ingredients for making breakfast cereal.

Ingredients	Quantity
Composite flour	100 g
Water	300 mL
Fat (Margarine)	5 g
Salt	5 g

Source: Onyango et al. (2012) with modification.

Table 3. Physical and chemical characteristics of composite flour samples.

% SFMF	pH	% Moisture	% Fat	% Ash	% Protein	Crude Fiber	% Carbohydrate	Energy(kcal)
0	5.62 ± 0.34^a	9.25 ± 0.05^a	2.49 ± 0.65^a	2.21 ± 0.02^d	12.75 ± 0.07^a	5.28 ± 1.09^d	68.33 ± 0.22^a	366.61 ± 0.12^a
40	5.41 ± 0.44^a	8.51 ± 0.68^ab	2.19 ± 0.02^ab	3.41 ± 0.54^c	12.25 ± 0.11^a	17.98 ± 0.38^c	55.68 ± 0.15^b	360.55 ± 0.27^a
50	5.10 ± 0.57^a	8.23 ± 0.94^b	2.12 ± 0.01^ab	3.13 ± 0.26^c	11.72 ± 0.00^b	19.14 ± 0.84^b	55.66 ± 0.06^b	354.12 ± 0.35^ab
60	5.10 ± 0.99^a	8.21 ± 0.01^b	2.02 ± 0.58^ab	3.42 ± 0.37^c	11.69 ± 0.05^b	19.74 ± 0.59^b	55.14 ± 0.00^b	348.98 ± 0.41^b
70	4.98 ± 0.11^b	8.19 ± 0.03^b	1.93 ± 0.47^b	3.81 ± 0.42^b	10.23 ± 0.16^c	21.75 ± 0.18^a	54.28 ± 0.09^bc	346.17 ± 0.63^b
90	4.86 ± 0.46^b	8.01 ± 0.57^b	1.87 ± 1.02^b	4.89 ± 0.06^a	9.80 ± 0.12^d	23.05 ± 0.26^a	52.65 ± 0.04^c	332.09 ± 0.78^b

0%, 40%, 50%, 60%, 70%, and 90% are Sprouted Finger Millet Flour percentages in composite flour formulations. Values are means and standard deviations of triplicates. Means in same column with different superscripts are significantly different (p ≤ 0.05). The values were reported as % dry matter, except for moisture content values. L* - lightness, {dark (0) to white (100)}, a*/-a*= redness/greenness, b*/-b* = yellowness/blueness, 0% = control 0%, 40%, 50%, 60%, and 70%, are Sprouted Finger Millet Flour percentages in the composite flour formulations. Means in same column with different superscripts are significantly different (p ≤ 0.05).

Table 4. Colour and total colour difference of composite flour samples.

	Colour parameters
% SFMF	a*	b*	L*	ΔE*
0	73.91 ± 0.26^a	8.54 ± 0.01^d	26.07 ± 0.14^a	10.01 ± 0.09^a
40	69.62 ± 0.52^b	12.28 ± 0.03^c	23.89 ± 0.17^b	6.00 ± 0.02^b
50	66.73 ± 0.23^c	13.63 ± 0.02^b	22.91 ± 0.03^b	2.79 ± 0.04^c
60	64.40 ± 0.41^d	13.89 ± 0.01^b	21.57 ± 0.04^c	0.86 ± 0.00^e
70	63.34 ± 0.17^e	14.09 ± 0.02^a	21.19 ± 0.02^c	2.87 ± 0.02^c
90	62.98 ± 0.92^f	14.67 ± 0.97^a	20.78 ± 0.05^d	2.11 ± 0.97^d

0%, 40%, 50%, 60%, 70%, and 90% are Sprouted Finger Millet Flour percentages in composite flour formulations. Values are means and standard deviations of triplicates. Means in same column with different superscripts are significantly different (p ≤ 0.05). L* - lightness, {dark (0) to white (100)}, a*/-a*= redness/greenness, b*/-b* = yellowness/blueness, 0% = control 0%, 40%, 50%, 60%, and 70%, are Sprouted Finger Millet Flour percentages in the composite flour formulation.

Table 5. Functional characteristics of composite flour samples.

% SFMF	EC (%)	ES (%)	SP (mL/g)	SI (%)	BD kg/m^3	D (%)
0	50.12 ± 0.26^e	46.25 ± 0.36^d	2.53 ± 0.07^f	2.40 ± 0.67^f	1.10 ± 0.02^f	50.97 ± 0.04^f
40	57.60 ± 0.96^d	36.65 ± 0.75^f	3.02 ± 0.12^e	9.80 ± 0.59^e	1.03 ± 0.01^e	67.84 ± 0.27^e
50	57.81 ± 0.44^d	41.29 ± 1.09^e	3.58 ± 0.29^d	15.60 ± 0.35^d	0.99 ± 0.04^d	71.90 ± 0.08^d
60	58.84 ± 1.02^c	52.33 ± 0.25^c	3.83 ± 0.18^c	17.40 ± 0.09^c	0.96 ± 0.00^c	78.09 ± 0.00^c
70	60.04 ± 0.64^b	53.19 ± 0.94^b	4.28 ± 1.25^b	21.60 ± 0.64^b	0.94 ± 0.03^b	89.76 ± 0.03^b
90	61.24 ± 0.38^a	59.96 ± 1.59^a	4.89 ± 0.38^a	27.34 ± 0.24^a	0.92 ± 0.00^a	93.05 ± 0.10^a

SFMF: Finger Millet Flour, EC: Emulsion Capacity, SP: Swelling Power, SI: Solubility Index, BD: Bulk Density and D: Dispersibility. Values are means ± standard deviations of triplicate determinations. Means in the same row followed by different superscript are significantly different (p ≤ 0.05).

Figure 1. Water and oil absorption capacity of flour samples.

SFMF 0, SFMF 40, SFMF 50, SFMF 60, SFMF 70, SFMF 80, and SFMF 90 are composite flour samples with 0%, 40%, 50%, 60%, 70%, 80%, and 90% of sprouted finger millet flour, respectively. Values for water and oil absorption capacity are average of triplicate result.

Table 6. Sensory evaluation of composite breakfast cereal samples.

Attributes	SFMF0	SFMF40	SFMF50	SFMF60	SFMF70	SFMF90
Taste	8.05^a	8.51^a	8.23^a	8.83^a	8.85^a	7.14^b
Colour	6.08^c	8.02^a	7.89^ab	6.15^c	5.53^d	5.06^d
Aroma	7.15^b	8.58^a	8.65^a	8.77^a	8.90^a	7.09^b
Mouthfeel	7.48^a	7.41^a	7.38^a	7.29^a	7.22^a	6.81^b
Aftertaste	7.94^a	7.49^a	7.18^a	6.18^b	6.14^b	5.97^b
Overall acceptability	7.03^b	8.16^a	7.99^a	7.86^a	6.59^b	6.04^b

9 ≤ Like Extremely; 5 ≤ Neither Like nor Dislike; 1≤ Dislike Extremely; SFMF₀, SFMF₄₀, SFMF₅₀, SFMF₆₀, and SFMF₇₀ breakfast cereal samples with 0%, 40%, 50%, 60%, and 70%, respectively, of SFMF in the composite breakfast cereal sample. Means in the same row with different superscripts are significantly different (p ≤ 0.05).

Onyango, C. A., Ochanda, S. O., Mwasaru, M. A., Ochieng, J. K., & Mathooko, F. M. (2012). Development of instant breakfast cereals from optimized flours of pearl millet, red and white sorghum. Journal of Applied Biosciences, 51, 3559–3566.

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