Nutrient and Sensory Attributes of Breakfast Meal (Tom Brown) Produced from Composite Flours of Local Rice, Pearl Millet, Pumpkin Pulp and Soybean
Journal Title: International Journal of Home Economics, Hospitality and Allied Research - Year 2022, Vol 1, Issue 2
Abstract
Tom Brown is a porridge produced from blends of nutritious locally available ingredients. This study aimed at expanding the utilization of some indigenous crops. Tom Brown was made from toasted composite flours of local rice, pearl millet, pumpkin pulp and soybean. A total of seven formulations were obtained in this study (samples 201, 202, 203, 204, 205, 206 and 207). The proximate, mineral, vitamin composition and sensory attributes of the Tom Brown samples were assessed using standard procedures. The proximate composition result revealed significant (p<0.05) increase in protein, fat, ash and fiber contents. The control sample had the lowest moisture and highest carbohydrate contents (9.54% and 79.44%) respectively. There was progressive increase in the mineral and vitamin composition of the Tom Brown as the ratio of pearl millet, pumpkin pulp and soybean increased. The highest values of minerals and vitamins were observed in sample 206(35% local rice: 40% millet: 10% pumpkin pulp: 15% soybean) and they followed the same trend. The result of the sensory properties revealed that the Tom Brown samples were generally accepted by the panelists. It can be concluded that acceptable and nutrient rich Tom Brown could be produced from the composite flour formulation.
Authors and Affiliations
Stella C. Ubbor, Rosemary I. Elekeh, Vanessa C. Ezeocha1, Josephine I. Ekeh, Oluwatoyin O. Ogunsola, Queen-Felicia N. Johan
Keywords
Related Articles
- EP ID EP712735
- DOI https://doi.org/10.57012/ijhhr.v1n2.007
- Views 63
- Downloads 0
Production of Cooking Gas through Electrochemical Decomposition of Organic Matter
In recent decades, the use of electrochemistry has increased exponentially. Electrochemistry has demonstrated their effectiveness in the cleaning of manufactured effluents and the decomposition of complex hydrological co...
Prevalence, Perceived Risk Factors and Effects of Enuresis among School-age Children in Nsukka Local Government Area, Enugu State, Nigeria
This study investigated the prevalence, perceived risk factors and effects of enuresis among school-age children in Nsukka local government area. The study adopted a descriptive cross-sectional survey research design wit...
Assessment of Clothing and Teacher Credibility among Lecturers in Universities in South-East Nigeria
This study assessed Clothing and Teacher credibility among lecturers in Universities in South East, Nigeria. Three purposes guided the study while the study answered three research questions. The study covered a total po...
Evaluation of the Psychological Wellbeing of Special Science School Home Economics Teachers
Due to the nature of the teaching profession, teachers at various institutions of learning across the world, particularly in the Nigerian setting, are obligated to take on more academic responsibilities than necessary. A...
Evaluation of Functional and Chemical Properties of Composite Flour made from Unripe Plantain (Musa Paradisiaca) and Cocoyam (Colocasia Esculenta) and Assessment of Consumers’ Acceptability of Amala
The study evaluated the functional and chemical properties of composite flour produced using unripe plantain and cocoyam and consumer acceptability of amala. Unripe plantain and cocoyam tests acquired from Orie-ugba mark...