Assessment of the Anti-Nutritional, Functional and Microbiological Properties of Instant Breakfast Cereals from Yellow Maize (Zea mays), Sesame (Sesamum indicum) and Oyster Mushroom (Pleurotus ostreatus) Flour Blends

JFCN-22MY-227-(Orngu)-01-Graphical-Abstract
Orngu Africa Orngu and Ifeoma Elizabeth Mbaeyi-Nwaoha

 

Abstract

Composite flours were processed from blends of yellow maize (Zea mays), sesame seed (Sesamum indicum) and oyster mushroom (Pleurotus ostreatus) powder in the ratio of 80:20:0; 75:20:5; 70:20:10; 65:20:15 and 60:20:20, respectively to produce the breakfast cereal coded as YBC, SBC, FBC, GBC and BBC with YBC as the control. The breakfast cereals were produced by hydration and toasting of yellow maize and sesame to 160 oC for 25 minutes and blended together with oven dried and packaged oyster mushroom. The developed products were analyzed for anti-nutrients, phytochemicals, functional and microbial properties. The anti-nutrients and phytochemical revealed the range (mg/g) as: tannin (1.12-1.21), phytate (0.69-0.53), oxalate (1.21-0.43), flavonoid (0.23-1.22%) and phenolic (0.23-1.23%). The bulk density (0.77-0.63g/ml), water absorption capacity (156.5-126.0%), swelling capacity (309.5-249.5%), least gelation (1.10- 0.75g/g) and reconstitution index (49.95-39.95%) were recorded. From the total viable count, it ranged from 3.3× 102 to 4.2× 102 cfu/g but no mold growth was detected. Oyster mushroom supplementation reduced the anti-nutrients in the formulated products to significant levels (p<0.05) with low microbial load and functional properties that makes it a suitable meal.

Published on: July 20, 2022
doi: 10.17756/jfcn.2022-130
Citation: Orngu AO, Mbaeyi-Nwaoha IE. 2022. Assessment of the Anti-Nutritional, Functional and Microbiological Properties of Instant Breakfast Cereals from Yellow Maize (Zea mays), Sesame (Sesamum indicum) and Oyster Mushroom (Pleurotus ostreatus) Flour Blends. J Food Chem Nanotechnol 8(3): 83-92.

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