Nutrient Composition and Sensory Properties of Breakfast Cereals Produced from Millet Flour Supplemented with Soybean and Date Fruit Flours

This study was designed to evaluate the nutrient composition and sensory properties of breakfast cereals produced from blends millet, soybean date fruit flour. Soybean flours were used at varying replacement levels (5-30% 5-20% fruit) for malted millet flour in production with cereal 100% as control. The evaluated using standard methods. moisture, crude protein, fat, fibre ash contents increased significantly (p<0.05) increase substitution 7.19-7.63%, 7.69-18.32%, 3.09-4.03%, 2.47-3.86% 1.21-2.07, respectively, while carbohydrate energy decreased 78.37-64.13% 371.99-365.10KJ/100g, respectively. mineral also 17.86-96.52mg/100g (calcium), 58.47-132.72mg/100g (potassium), 79.01-120.76mg/100g (phosphorus), 16.54-86.54mg/100g (magnesium), 1.55-2.14mg/100g (iron) 1.32-1.72mg/100g (zinc), thiamine, riboflavin, niacin, ascorbic acid, vitamin A folic acid samples equally 1.36-2.57mg/100g, 2.36-3.51mg/100g, 2.14-3.56mg/100g, 1.55-2.22mg/100g, 2.23-4.26mg/100g 1.02-1.81mg/100g, showed that porridge made control sample (Breakfast flour) most acceptable panelists differed those prepared substituted colour, texture, taste flavour. study, however, based could be improved by supplementing different proportions preparation nutrient-dense products.