Production and Evaluation of Breakfast Cereal-Based Porridge Mixed with Sesame and Pigeon Peas for Adults

Abstract

Three formulations were carried out to produce a breakfast cereal-based porridge with rice and sorghum (Locally Produced Rice (LPR), Imported Polished Rice (IMPR) and Locally Produced Red Sorghum (LPRS) mixed with sesame (Sesamum indicum L) and pigeon peas (Cajanus cajan) at different percentages. The protein content for the three formulations was significantly different (p<0.05) from each other. Moisture and ash contents were noted to be low for all three formulations. However, the carbohydrate and energy contents were significantly higher for all three formulations, while the fat content was only significantly higher in the LPR formulation. All three formulations were rich in minerals with a significantly higher calcium and potassium contents compared to the other minerals. Oleic and linoleic acids were the main constituent fatty acids observed in all three formulations and were significantly higher compared to other fatty acids determined in the study. The results showed that the three formulations were well balanced in essential and non essential amino acids. IMPR was observed to have a significantly higher in vitro digestibility (96%) compared to LPR and LPRS formulations (85% and 79% respectively). The three formulations displayed different bulk densities, with high water absorption capacities and apparent viscosities. Based on standard nutritional values, a combination of either rice or sorghum with sesame and pigeon peas could be recommended as appropriate breakfast cereal-based porridges for adults.