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

References

• AACC. (2000). Approved method of the AACC (9th ed.). St. American Association of Cereal Chemists.
   Google Scholar
• Adebowale, A. A., Fetuga, G. O., Apata, C. B., & Sanni, L. O. (2012). Effect of variety and initial moisture content on physical properties of improved millet grains. Nigerian Food Journal, 30(1), 5–10. https://doi.org/10.1016/S0189-7241(15)30007-2
   Google Scholar
• Adedeji, O. E., Oyinloye, O. D., & Ocheme, O. B. (2014). Effects of germination time on the functional properties of maize flour and degree of gelatinization of its cookies. Africa Journal of Food Science, 8(1), 42–47.
   Google Scholar
• Akonor, P. T., Osei Tutu, C., Affrifah, N. S., Budu, A. S., & Saalia, F. K. (2023a). Kinetics of β-carotene breakdown and moisture sorption behavior of yellow cassava flour during storage. Journal of Food Processing and Preservation, 2023, 1–9. https://doi.org/10.1155/2023/2155029
   Web of Science ®Google Scholar
• Akonor, P. T., Osei Tutu, C., Affrifah, N. S., Budu, A. S., & Saalia, F. K. (2023c). Effect of different drying techniques on the functionality and digestibility of yellow-fleshed cassava flour and its performance in food application. Journal of Food Processing and Preservation, 2023, 1–11. https://doi.org/10.1155/2023/1775604
   Web of Science ®Google Scholar
• Akonor, P. T., Osei Tutu, C., Arthur, W., Adjebeng-Danquah, J., Affrifah, N. S., Budu, A. S., & Saalia, F. K. (2023b). Granular structure, physicochemical and rheological characteristics of starch from yellow cassava (Manihot esculenta) genotypes. International Journal of Food Properties, 26(1), 259–273. https://doi.org/10.1080/10942912.2022.2161572
   Web of Science ®Google Scholar
• Amin, M., & Flowers, T. H. (2014). Evaluation of Kjeldahl digestion. Journal of Research Science, 15(2), 159–179.
   Google Scholar
• Awolu, O. O., Olarewaju, O. A., & Akinade, A. (2017). Effect of the addition of pearl millet flour subjected to different processing on the antioxidants, nutritional, pasting characteristics and cookies quality of rice-based composite flour. Journal of Nutritional Health & Food Engineering, 7(2), 247–256. https://doi.org/10.15406/jnhfe.2017.07.00232
   Google Scholar
• Bhaskarachary, K., Ananthan, R., & Longvah, T. (2008). Carotene content of some common (cereals, pulses, vegetables, spices and condiments) and unconventional sources of plant origin. Food Chemistry, 106(1), 85–89. https://doi.org/10.1016/j.foodchem.2007.05.071
   Web of Science ®Google Scholar
• Blay, M. Y. (2012). Relative Preference Mapping. Consumer preference mapping using wine show derived data [Unpublished Doctoral thesis] (Department of Food Science, Charles Sturt University, Australia. 150–160.
   Google Scholar
• Chandra, Dinesh, Chandra, Satish, Sharma, A.K., Pallavi, (2016). Review of finger millet (Eleusine coracana (L.) Gaertn): A power house of health benefiting nutrients. Food Science and Human Wellness, 5(3), 149–155. https://doi.org/10.1016/j.fshw.2016.05.004
   Google Scholar
• Chandra, S., & Samsher, S. (2013). Assessment of functional properties of different flours. African Journal of Agricultural Research, 8(38), 4849–4852.
   Google Scholar
• Chandra, S., Singh, S., & Kumari, D. (2015). Evaluation of functional properties of composite flours and sensorial attributes of composite flour biscuits. Journal of Food Science and Technology, 52(6), 3681–3688. https://doi.org/10.1007/s13197-014-1427-2
   PubMed Web of Science ®Google Scholar
• Chinma, C. E., Abu, J. O., & Akoma, S. N. (2012). Effect of germinated tiger nut and Moringa flour blends on the quality of wheat-based bread. Journal of Food Processing and Preservation, 38(2), 721–727. https://doi.org/10.1111/jfpp.12023
   Web of Science ®Google Scholar
• Contreras-Jiménez, B., Torres-Vargas, O. L., & Rodríguez-García, M. E. (2019). Physicochemical characterization of quinoa (Chenopodium quinoa) flour and isolated starch. Food Chemistry, 298, 124982. https://doi.org/10.1016/j.foodchem.2019.124982
   PubMed Web of Science ®Google Scholar
• Dasa, F., & Binh, L. N. (2019). A comparative study on rheological, functional and color properties of improved Millet Varieties and Injera. Journal of Agricultural Science and Food Research, 10(3), 1–8. https://doi.org/10.35248/2593-9173.19.10.267
   Google Scholar
• Deepali, A., Anubha, U., Preeti, S. N., & Krishi, V. K. D. (2013). Functional characteristics of malted flour of foxtail, barnyard and little millets. Annals Food Science and Technology, 14(1), 44–49.
   Google Scholar
• Eke-Ejiofor. (2015). Physico-chemical and pasting properties of starches from cassava, sweet potato and three leaf yam and their application in salad cream production. International Journal of Biotechnology and Food Science, 3(2), 23–30.
   Google Scholar
• Elisa, J., & Rusmarilin, H., & Ridwansyah, R., & Yusraini, E., (2015). Functional and rheological properties of composite flour from sweet potato, maize, soybean and xanthan gum. Journal of the Saudi Society of Agricultural Sciences, 2, 171, 177. 16. https://doi.org/10.1016/j.jssas.2015.05.005
   Google Scholar
• Emeka-Ike, P. C., & Ike, C. C. (2020). Evaluation of physicochemical properties and microbiological safety of pumpkin (Cucurbita pepo) seed composite flours. GSC Biological and Pharmaceutical Sciences, 12(3), 061–072.
   Google Scholar
• Frona, D., Janos, S., & Harangi-Rakos, M. (2019). The challenge of feeding the poor. MDPI Journal for Sustainability, 2017, 3–4.
   Google Scholar
• Ghafoori, F., & Hosseini Ghaboos, H. (2018). Physicochemical and sensory characteristics of breakfast cereals blended with pumpkin powder. Iranian Journal of Nutrition Science and Food Technology, 13(1), 95–104. http://nsft.sbmu.ac.ir/article-1-2322-en.html.
   Google Scholar
• Ife, I. (2017). Effect of germination time on the proximate composition and functional properties of moringa seed flour. 6(2), 117–133.
   Google Scholar
• Imtiaz, H., Burhan-Uddin, M., & Gulzar, M. (2011). Evaluation of weaning foods formulated from germinated wheat and mungbean from Bangladesh. African Journal of Food Science, 5(17), 897–903.
   Google Scholar
• Iwe, M. O., Onyeukwu, U., & Agiriga, A. N. (2016). (2016). Proximate, functional & pasting properties of FARO 44 rice, African yam bean & brown cowpea seeds composite flour. Cogent Food & Agriculture, 2(1), 1142409. https://doi.org/10.1080/23311932.2016.1142409
   Google Scholar
• Kalogianni, E., Xynogalos, V. A., Karapantsios, T. D., & Kostoglou, M. (2002). Effect of feed concentration on the production of pregelatinized starch in a double drum dryer. LWT, 35(8), 703–714. https://doi.org/10.1006/fstl.2002.0925
   Google Scholar
• Kaur, M., Oberoi, D. P., Sogi, D. S., & Gill, B. S. (2011). Physicochemical, morphological and pasting properties of acid treated starches from different botanical sources. Journal of Food Science and Technology, 48(4), 460–465. https://doi.org/10.1007/s13197-010-0126-x
   PubMed Web of Science ®Google Scholar
• Li, G., & Zhu, F. (2017). Physicochemical properties of quinoa flour as affected by starch interactions. Food Chemistry, 221, 1560–1568. https://doi.org/10.1016/j.foodchem.2016.10.137
   PubMed Web of Science ®Google Scholar
• Lu, Y. (2023). Impacts of parental breakfast consumption literacy on children’s home breakfast consumption. Nutrition and Health, 2601060231159943. https://doi.org/10.1177/02601060231159943
   Web of Science ®Google Scholar
• Mandge, H. M., Sharma, S., & Dar, B. N. (2014). Instant multigrain porridge: effect of cooking treatment on physicochemical and functional properties. Journal of Food Science and Technology, 51(1), 97–103. https://doi.org/10.1007/s13197-011-0461-6
   PubMed Web of Science ®Google Scholar
• Milkesa, F. (2020). Review on some cereal and legume based composite biscuits. International Journal of Agricultural Science and Food Technology, 6, 101–109. https://doi.org/10.17352/2455-815X.000062
   Google Scholar
• Nasir, M., Butt, M. S., Faqir, M., A., Sharif, K., & Minhas, R. (2003). Effect of moisture on the shelf life of wheat flour. International Journal of Agriculture and Biology, 5(4), 458–459.
   Google Scholar
• Nefale, F. E., & Mashau, M. E. (2018). Effect of germination period on the physicochemical, functional and sensory properties of finger millet flour and porridge. Asian Journal of Applied Sciences, 6(5), 360–367. https://doi.org/10.24203/ajas.v6i5.5466
   Google Scholar
• Ocheme, B., Adedeji, O. E., Lawal, G., & Zakari, U. M. (2015). Effect of germination on functional properties and degree of starch gelatinization of sorghum flour. Journal of Food Research, 4(2), 159–165. https://doi.org/10.5539/jfr.v4n2p159
   Google Scholar
• Ocheme, O. B., & Chinma, C. E. (2008). Effects of soaking and germination on some physicochemical properties of millet flour for porridge production. Journal of Food Technology, 6(5), 185–188.
   Google Scholar
• Okaka, J. C., & Potter, N. N. (1997). Functional properties of cowpea wheat flour blends in bread making. Journal of Food Science, 42(3), 828–833. https://doi.org/10.1111/j.1365-2621.1977.tb12614.x
   Google Scholar
• Okpala, L., Okoli, E., & Udensi, E. (2013). Physico-chemical and sensory properties of cookies made from blends of germinated pigeon pea, fermented sorghum and cocoyam flour. Food Science & Nutrition, 1(1), 8–14. https://doi.org/10.1002/fsn3.2
   PubMedGoogle Scholar
• Olapade, A. A., Babalola, Y. O., & Aworth, O. C. (2014). Quality attributes of fufu (fermented cassava) flour supplemented with bambara flour. International Food Research Journal, 21(5), 2025–2032.
   Google Scholar
• Omotayo Jimoh, M., Olufemi Olurin, T., & Seun Odunayo, O. (2023). Development and quality evaluation of extruded breakfast cereal from blends of ofada rice and cowpea (Vigna unguiculata) with date palm fruit. Journal of Agriculture and Crops, 93(93), 293–301. https://doi.org/10.32861/jac.93.293.301
   Google Scholar
• 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.
   Google Scholar
• Osei Tutu, C., Amissah, J. G. N., Amissah, J. N., Akonor, P. T., Arthur, W., Budu, A. S., & Saalia, F. K. (2023). Physicochemical and microstructural characteristics of Frafra potato (Solenostemon rotundifolius) starch. International Journal of Food Properties, 26(1), 1624–1635. https://doi.org/10.1080/10942912.2023.2228513
   Web of Science ®Google Scholar
• Osei Tutu, C., Amissah, J. G. N., Amissah, J. N., Akonor, P. T., Budu, A. S., & Saalia, F. K. (2024). (2024). Application of Frafra potato (Solenostemon rotundifolius) flour in the development of gluten-free bread. Heliyon, 10(2), e24521. https://doi.org/10.1016/j.heliyon.2024.e24521
   PubMed Web of Science ®Google Scholar
• Osei Tutu, C., Amissah, J. G. N., Amissah, J. N., Akonor, P. T., Budu, A. S., & Saalia, F. K. (2024). (2024). Physical, chemical, and rheological properties of flour from accessions of Frafra potato (Solenostemon rotundifolius). Journal of Agriculture and Food Research, 15, 100974. https://doi.org/10.1016/j.jafr.2024.100974
   Google Scholar
• Osei Tutu, C., Amissah, J. G. N., Amissah, J. N., & Saalia, F. K. (2019). Physicochemical and sensory characteristics of bread made from wheat-frafra potato (Solenostemon rotundifolius) composite flour. Science and Development, 3, 20–29.
   Google Scholar
• Padulosi, S., Hodgkin, T., Williams, J. T., & Haq, N. (2002). Underutilized crops: trends, challenges and opportunities in the 21st Century. In Engels, J., Rao, V.R. and Jackson, M. (Eds.), Managing plant genetic diversity (pp. 323–338). CAB International.
   Google Scholar
• Pore, M. S., & Magar, N. G. (1979). Nutrient composition of hybrid varieties of finger millet. India Journal of Agricultural Sciences, 49(7), 526–531.
   Web of Science ®Google Scholar
• Pragya, S. (2012). Finger millet for food and nutritional security. African Journal of Food Science, 6(4), 77–84.
   Google Scholar
• Rai, S., Kaur, A., & Singh, B. (2014). Quality characteristics of gluten free cookies prepared from different flour combinations. Journal of Food Science and Technology, 51(4), 785–789. https://doi.org/10.1007/s13197-011-0547-1
   PubMed Web of Science ®Google Scholar
• Ramashia, S. E., Anyasi, T. A., Gwata, E. T., Meddows-Taylor, S., & Jideani, A. I. O. (2019). Processing, nutritional composition and health benefits of finger millet sub-Saharan Africa. Food Science and Technology, 39(2), 253–266. https://doi.org/10.1590/fst.25017
   Web of Science ®Google Scholar
• Ramashia, S. E., Gwata, E. T., Meddows-Taylor, S., Anyasi, T. A., & Jideani, A. I. O. (2018). Some physical and functional properties of finger millet (Eleusine coracana) obtained in sub-Saharan Africa. Food Research International (Ottawa, Ont.), 104(2017), 110–118. https://doi.org/10.1016/j.foodres.2017.09.065
   PubMedGoogle Scholar
• Rooney, L. W., & Serna-Saldivar, S. O. (2000). Handbook of cereal science and technology (2nd ed.). Marcel Dekker.
   Google Scholar
• Saalia, F. K., Ankamah, S., Otubuah, B., Barfi, N. K., & Tano-Debrah, K. (2012). Development and characterization of low viscosity porridge (Koko) flour by co-fermenting with millet malt, 1, 551. https://doi.org/10.4172/scientificreports.551
   Google Scholar
• Salifu, A., Okai, D., Boateng, M., & Ewool, M. (2012). A comparative study of local Ghanaian maize imported yellow maize and two new quality protein maize (qpm) varieties–etubi. Online Journal of Animal and Feed Research, 2(3), 218–223.
   Google Scholar
• Shrestha, R., & Srivastava, S. (2017). Functional properties of finger millet and barnyard millet flours and flour blends. International Journal of Scientific Research (Ahmedabad, India), 6(6), 775–780.
   Google Scholar
• Siddiqua, A., Ali, M., & Ahmed, S. (2019). Functional properties of germinated and non-germinated cereals: A comparative study. Bangladesh Journal of Scientific and Industrial Research, 54(4), 383–390. https://doi.org/10.3329/bjsir.v54i4.44573
   Google Scholar
• Singh, S., Raina, C. S., Bawa, A. S., & Saxena, D. C. (2005). Effect of heat-moisture treatment and acid modification on rheological, textural and differential scanning ­calorimetry ­characteristics of sweet potato starch. Journal of Food Science, 70(6), E373–E378. https://doi.org/10.1111/j.1365-2621.2005.tb11441.x
   Web of Science ®Google Scholar
• Singh, P., & Srivastava, S. (2006). Nutritional composition of sixteen new varieties of finger millet. Journal Community of Mobilization and Sustainable Development, 1(2), 81–84.
   Google Scholar
• Sinha, R., & Sharma, B. (2017). Use of finger millet in cookies and their sensory and nutritional evaluation. Asian Journal of Dairy and Food Research, 36(03), 264–266. https://doi.org/10.18805/ajdfr.v36i03.8962
   Google Scholar
• SRID-MoFA. (2011). Statistics Research and Information Directorate (SRID) ‘Agriculture in Ghana: Facts and Figures’, May 2011.
   Google Scholar
• Srilekha, K., Kamalaja, T., Uma Maheswari, K., & Neela Rani, R. (2019). Nutritional composition of little millet flour. International Research Journal of Pure and Applied Chemistry, 1–4. https://doi.org/10.9734/irjpac/2019/v20i430140
   Google Scholar
• Thakur, M. (2014). Underutilized food crops : treasure for the future. India Research Journal, 5(2), 174–183.
   Google Scholar
• Tharise, N., Julianti, E., & Nurminah, M. (2014). Evaluation of physico-chemical and functional properties of composite flour from cassava, rice, potato, soybean and xanthan gum as alternative of wheat flour. International Food Research Journal, 21(4), 1641–1649.
   Google Scholar
• Thilagavathi, T., Kanchana, S., Banumathi, P., Hemalatha, G., Vanniarajan, C., Sundar, M., & Ilamaran, M. (2015). Physico-chemical and functional characteristics of selected millets and pulses. Indian Journal of Science and Technology, 8(S7), 147–155. https://doi.org/10.17485/ijst/2015/v8iS7/70075
   Google Scholar
• Twinomuhwezi, H., Awuchi, C. G., & Rachael, M. (2020). Comparative study of the proximate composition and functional properties of composite flours of. American Journal of Food Science and Nutrition, 6(1), 6–19.
   Google Scholar
• Wu, W., Xiao, G., Yu, Y., Xu, Y., Wu, J., Peng, J., & Li, L. (2021). Effects of high pressure and thermal processing on quality properties and volatile compounds of pineapple fruit juice. Food Control, 130, 108293. https://doi.org/10.1016/j.foodcont.2021.108293
   Web of Science ®Google Scholar
• Yadav, D. N., Thakur, N., & Sunooj, K. V. (2012). Effect of partially de-oiled peanut meal flour (DPMF) on the nutritional, textural, organoleptic and physico-chemical properties of breads. Food and Nutrition Sciences, 03(04), 471–476. https://doi.org/10.4236/fns.2012.34067
   Google Scholar