CONSUMERS ACCEPTABILITY AND PHYSICO CHEMICAL QUALITY OF BREAKFAST FROM MALTED SORGHUM (SORGHUM VULGARC VAR K.S.V.S) “ACHA” “(DIGITARIA EXILIB) AND CASSAVA (MANIHOT ESCULANTE) STARCH.

CONSUMERS ACCEPTABILITY AND PHYSICO CHEMICAL QUALITY OF BREAKFAST FROM MALTED SORGHUM (Sorghum vulgarc var K.S.V.S) “ACHA” “(Digitaria exilib) AND CASSAVA (Manihot esculante) Starch.

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/ “ACHA”

FIGURE 3

FLOW CHART FOR PROCESSING CASSAVA TUBER INTO STARCH

FIGURE 4

FLOW CHART FOR INCORPORATION CASSAVA STARCH INTO THE BREAKFAST CEREAL.

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 strach. 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

CHAPTER ONE

1. Introduction
   1. Breakfast  cereals
   2. Aims and objectives

CHAPTER TWO

1. Review of literature
   1. Cereal
   2. Classes of breakfast cereals

2.2.1  flakes products

.2 puffed products

2.2.3 shredded products

2.2.4 granular products

1. Importance of breakfast cereals
2. Sorghum
   1. Origin of sorghum
   2. Sorghum structure and composition
   3. Uses of sorghum
   4. Motor traditional foods made from sorghum
   5. Malting technology
   6. Sorghum malting
3. Origin of “acha”
   1. Anatomical structure of “acha” grain
   2. Chemical composition of “acha”
   3. Recent development of “acha”
4. Cassava (manhot esculenta)
   1. Composition of cassava
   2. Uses of cassava

CHAPTER THREE

1. Materials and method
   1. Processing of sorghum into flour
      1. Cleaning
      2.  steeping
      3. Germination
      4. Kilning
      5. Milling
      6. Malting of “acha”
   2. Processing of cassava into cassava starch
      1. Cleaning
      2. Peeling
      3. Washing and grating
      4. Sifing, settling and decanting
      5. Drying, milling and sieving
   3. Formulation of the breakfast cereals
   4. Sensory Evaluation Technique
   5. Determination of the Proximate Composition
   6. Physico-Chemical Properties
      1. Ash Content Determination
      2. Moisture Content Determination
      3. Crude Fibre Determination
      4. Swelling Capacity
      5. Gelation Temperature

CHAPTER FOUR

1. Result and Discussion
   1. Physico –Chemical
   2. Proximate Composition
      1. Ash Content
      2. Crude Fibre
      3. Sensory Evaluation

CHAPTER FIVE

1. Conclusion and Recommendation
   1. Conclusion
   2. Recommendation

References

Appendix 1

Appendix 2

CHAPTER ONE

1. INTRODUCTION
   1.        BREAKFAST

Breakfast cereal is defined as food obtained by swelling, roasting, grinding, rolling and flaking of any cereal e.g. maize, barley, wheat, sorghum, millet, bender, (1982).

CONSUMERS ACCEPTABILITY AND PHYSICO CHEMICAL QUALITY OF BREAKFAST FROM MALTED SORGHUM (Sorghum vulgarc var K.S.V.S) “ACHA” “(Digitaria exilib) AND CASSAVA (Manihot esculante) Starch.