Proximate Composition and Anti-nutrient Properties of Breakfast Cereal Made from Blends of Local Rice, Soybeans and Defatted Coconut FloursUsman Grace Ojali*, Ameh Ugbedeojo Elijah, Alifa Ojonugwa Nicholas and Babatunde Ronke Morayo
Departments of Food Nutrition and Home Sciences, Faculty of Agriculture, Kogi State University, P.M.B 1008 Anyigba, Nigeriaa
- *Corresponding Author:
- Usman Ojali Grace
Department of Food Science and Technology
Kogi State University 1008, Anyigba
Kogi State, Nigeria
Tel: +234 (0) 806 873 1099
E-mail: [email protected]
Received date: February 27, 2015 Accepted date: June 19, 2015 Published date: June 22, 2015
Citation:Usman GO, Ameh UE, Alifa ON, Babatunde RM (2015) Proximate Composition and Anti-nutrient Properties of Breakfast Cereal Made from Blends of Local Rice, Soybeans and Defatted Coconut Flours. J Nutr Food Sci S11:006. doi: 10.4172/2155-9600.1000S11-006
Copyright: ©2015 Usman OG, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
Five samples of breakfast cereal were produced by mixing the flours (white rice-Soybean composites with graded levels of defatted coconut flour) at ratio 100:0, 95:5 90:10, 85:15, 80:20, in order to generate dry convenience food products. The proximate composition and the anti-nutrient properties (Oxalate and tannin) were determined. The proximate composition ranged from 10.20-11.00% moisture, 22.38-30.30%, protein, 14.08-18.13% fat, 2.11-3.30% crude fiber, 1.05–2.40% Ash and 39.74-42.60% carbohydrates. While the oxalate and tannin compositions have the range of 0.47-1.47 mg/100 g and 0.07-1.87 mg/100 g respectively. It was discovered that the inclusion of soybeans and defeated coconut flours improved the nutritional quality of breakfast cereal significantly and the anti-nutrient composition were found to be less that the recommended safe level.