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/v22i10672Abstract
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.
References (8)
- 1 Composition, Digestibility and Application in Breadmaking of Banana Flour [DOI]
- 2 Characterization of a fibre-rich powder prepared by liquefaction of unripe banana flour [DOI]
- 3 Rice in health and nutrition
- 4 Breakfast is associated with enhanced cognitive function in schoolchildren. An internet based study [DOI]
- 5 Breakfast cereal consumption and subjective reports of health [DOI]
- 6 Changes in the Cooking Quality and Nutritional Value of Starchy Legumes Due to Adverse Storage Conditions: A Review [DOI]
- 7 Journal of Food Processing & Technology [DOI]
- 8 Modern cereal science and technology [DOI]
Cited by 1
1 citation reported by external sources — individual citing-article records aren't available to list yet.
Related research
- Modelling and Optimisation of Yoghurt Production from Tigernut (Cyperus esculentus L.) Using Response Surface Methodology (RSM) — shares topic coverage
- Determination of Optimum Processing Conditions for the Proximate Composition and Pasting Characteristics of Flour Made from Parboiled Cassava Chips: A Response Surface Analysis — shares topic coverage
- Process Optimization and Characterization of Gamma Irradiation Induced Variations in Functional Properties of Maize (Zea mays L.) Flour — shares topic coverage
- Optimization of Quinoa Seed Powder for Preparation of Sugarfree Burfi by Response Surface Methodology (RSM) — shares topic coverage
- Optimization of African Breadfruit Based Complementary Food Using Mixture Response Surface Methodology — shares topic coverage
Article metrics
Real usage data collected on this platform.
74
Page views
0
PDF downloads
27
Outbound clicks
1
Citations
Views over time
Views by country
Approximate, from request IP at view time — not citizenship or institution. Countries with fewer than 5 views are grouped as "Other".
Traffic sources
Referring site, by host.
Views and downloads exclude known bots/crawlers. Citations combines this platform's own DOI-resolved index with each external source's own reported total — see Cited by above for individually listed citing works. Last refreshed 0 seconds ago.