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Research Article Open access CC BY 4.0

Response Surface Methodology Approach for the Production of Enriched Rice-based Breakfast Cereal

Okocha Kalu Sunday, Mogor Chidimma Onyinye, Mofunanya Grace Nneka, Anigbogu Chinenye Bibiana, Ishiwu C. N., Ezeokoye Adaora Miracle

Asian Food Science Journal · pp. 48–59 · Published 6 Oct 2023

10.9734/afsj/2023/v22i10672

Abstract

This study was aimed at the use of blend of rice flour (Oryza sativa), pigeon pea flour (Cajanus cajan), and banana flour (Musa paradisiaca) to produce enriched rice-based breakfast cereal. The control was done without blending the three flours (100% pre-gelatinized rice flour). The proximate composition was evaluated according to standard methods. The proximate composition showed that moisture, ash, fat, protein, carbohydrate and fibre content in % ranged from 5.66-7.95, 0.40-2.51, 0.50-1.51, 2.78-11.21, 79.12-89-62 and 0.10-1.42 respectively. Enrichment of rice-based breakfast cereals could contribute to improvement of nutritional status if adopted as a nutritious, healthy indigenous breakfast cereal.

Rice response surface methodology cereals pigeon pea banana breakfast cereals

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