ABSTRACT
Breakfast cereal was formulated using malted sorghum sorghum Vulgare ksvs, â€�“Achaâ€Â� Digitare exilis flour and cassava, manihot esculenta, T.M.S 4 (2) 1425 strach. The formula was composed of 90g sorghum and â€�“Achaâ€Â� flour, 10g cassava starch using five different sample ratios; sample A1, (70,20:10), sample B1 (60:30:10), sample C1 (50:40:10), sample D1 (40:50:10) and sample E1 (30:60:10) respectively. The result of the physico- chemical properties and sensory evaluation of the products shoed that sample A had best swelling capacity and gelation temperature of 140% and 730c respectively compared with other sample, including sample E, which exhibited very poor result of 100% swelling capacity and 700c gelation temperature. The ash, crude fibre and moisture contents of sample A were 3:20, 058 and 4.0 respectively in contrast to sample E, which had low result respectively 3.00, 0.54 and 5.0. In terms of flavour, colour, texture and consistency all the sample were generally accepted at 5% and 1% significant difference.
TABLE OF CONTENT
Title
Approval
Dedication
Acknowledgement
List of table
List of figure
Abstract
Table of content
CHAPTER ONE
1.0 Introduction
1.1 Breakfast cereals
1.2 Aims and objectives
CHAPTER TWO
2.0 Review of literature
2.1 Cereal
2.2 Classes of breakfast cereals
2.2.1 flakes products
.2 puffed products
2.2.3 shredded products
2.2.4 granular products
2.2.5 Importance of breakfast cereals
2.3 Sorghum
2.3.1 Origin of sorghum
2.3.2 Sorghum structure and composition
2.3.3 Uses of sorghum
2.3.4 Motor traditional foods made from sorghum
2.3.5 Malting technology
2.3.6 Sorghum malting
2.4 Origin of â€�“achaâ€Â�
2.4.1 Anatomical structure of â€�“achaâ€Â� grain
2.4.2 Chemical composition of â€�“achaâ€Â�
2.4.3 Recent development of â€�“achaâ€Â�
2.5 Cassava (manhot esculenta)
2.5.1 Composition of cassava
2.5.2 Uses of cassava
CHAPTER THREE
3.0 Materials and method
3.1 Processing of sorghum into flour
3.1.1 Cleaning
3.1.2 steeping
3.1.3 Germination
3.1.4 Kilning
3.1.5 Milling
3.1.6 Malting of â€�“achaâ€Â�
3.2 Processing of cassava into cassava starch
3.2.1 Cleaning
3.2.2 Peeling
3.2.3 Washing and grating
3.2.4 Sifing, settling and decanting
3.2.5 Drying, milling and sieving
3.3 Formulation of the breakfast cereals
3.4 Sensory Evaluation Technique
3.5 Determination of the Proximate Composition
3.6 Physico-Chemical Properties
3.6.1 Ash Content Determination
3.6.2 Moisture Content Determination
3.6.3 Crude Fibre Determination
3.6.4 Swelling Capacity
3.6.5 Gelation Temperature
CHAPTER FOUR
4.0 Result and Discussion
4.1 Physico â€"Chemical
4.2 Proximate Composition
4.2.1 Ash Content
4.2.2 Crude Fibre
4.2.3 Sensory Evaluation
CHAPTER FIVE
5.0 Conclusion and Recommendation
5.1 Conclusion
5.2 Recommendation
References
Appendix 1
Appendix 2
LIST OF TABLES
TABLE 1
CHEMICAL COMPOSITION OF SORGHUM GRAIN
TABLE 2
PHYSICO CHEMICAL PROPERTIES OF THE BREAKFAST CEREAL
TABLE 3
PROXIMATE ANALYSIS
TABLE 4
COMPOSITION FOR FORMULATION OF BREAKFAST CEREAL.
LIST OF FIGURE
FIGURE 1
FLOW CHART FOR THE PRODUCTION OF CORNFLAKES
FIGURE 2
FLOW CHART FOR MALTING OF SORGHUM/ â€�“ACHAâ€Â�
FIGURE 3
FLOW CHART FOR PROCESSING CASSAVA TUBER INTO STARCH
FIGURE 4
