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Introduction:

Abstract

Breakfast cereal was formulated using malted sorghum sorghum Vulgare ksvs, “Acha” Digitare exilis flour and cassava, manihot esculenta, T.M.S 4 (2) 1425 starch. The formula was composed of 90g sorghum and “Acha” 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

22.2 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 “acha”

2.4.1 Anatomical structure of “acha” grain

2.4.2 Chemical composition of “acha”

2.4.3 Recent development of “acha”

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 “acha”

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 –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

Introduction

The introduction of this research is only available in the paid version.