Production and Evaluation of Breakfast Meals from Germinated and Ungerminated Blends of Sorghum and Soybean by Cold Extrusion Process

Abstract

Breakfast meal was formulated from blends of sorghum and soya beans. The mixed blends of (ungerminated and germinated sorghum/soyabean flour blends) was produced into S-shaped granules using a cold extruder in the following formulation ratio of 100:0, 90:10, 80:20, 70:30,and 60:40 ratio. Proximate composition, total mineral (Magnesium, phosphorous, potassium calcium, iron and Zinc), extractable mineral and mineral bio-availability were carried out on the finished product of different blends. Germinated products showed lowest moisture(7.99 %) and carbohydrate(59.43 %) contents, and high values of Ash (3.64 %), Protein(18.19 %) and fat (8.99 %) contents. The highest value Fiber and Energy were obtained in the ungerminated products with values of 11.22 % and 355.72 %, respectively.Bioavailability of germinated product blends showed higher values for all the minerals analyzed.Onsensory evaluation, the ungerminated sorghum product (100:0) recorded highest values among the samples analyzed and was most preferred in term of colour (4.35) and taste (4.10) while the germinated products received preference in the texture with a highest value of 4.35. The overall acceptability was recorded in the ungerminated products with the highest value of 4.15. The results showed that germination and substitution with soya bean up to 60:40 increased the nutrient content of breakfast meal.