Physicochemical and Sensory Properties of Breakfast Flakes from Blends of Sorghum, African Yam Bean, and Moringa Leaf Powder
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Abstract
This study aimed to determine the physicochemical properties of flakes produced from sorghum, African yam bean and moringa leaf blends. Flours were processed from sorghum and African yam bean using traditional methods, while moringa leaves were dried at room temperature and then processed into powder. Sorghum flour, African yam bean flour and Moringa leaf powder were blended in different proportions; 100:0:0, 90:5:5, 80:15:5, 70:25:5, 60:35:5 and 50:45:5, respectively. These composite flours were formulated and used to produce flakes. Sensory evaluation was conducted on the samples to select the best three samples, which were subjected to proximate analysis using standard methods. Samples containing sorghum: African yam bean: moringa leaf in the ratio 100:0:0, 90:5:5 and 70:25:5, respectively, were the most accepted samples with the overall acceptability score of 6.84, 5.82 and 5.50, respectively. The results of the proximate composition of these three samples showed values ranging from 9.98 – 10.29% for moisture, 8.62 – 10.70% for crude protein, 15.73 – 16.12% for crude fat; 1.27 – 1.41% for crude fibre, 1.51 – 1.99% for ash and 60.06 – 61.95% for carbohydrate content. The study concluded that flakes of improved nutrition and sensory acceptability were produced from blends of sorghum, African yam bean and moringa leaf blends.
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