Quality Evaluation of a Ready-To-Eat Breakfast Cereal (Muesli) Made from Selected Nigerian Indigenous Food Crops

Quality Evaluation of a Ready-To-Eat Breakfast Cereal (Muesli) Made from Selected Nigerian Indigenous Food Crops

Author by Dr. Bolade Adeoye

Journal/Publisher: American Journal Of Food And Nutrition

Volume/Edition: 7

Language: English

Pages: 43 - 48

Abstract

 

Production of high quality and well packaged multi-cereal product is lacking in Nigerian and muesli which is mostly imported is scantly circulated. Thus, this study aimed at producing and assessing the qualities of muesli made from Nigerian food crops. Muesli was produced from two different combinations of separately processed food crops (i.e cereal, tuber, nuts, fruit) and a commercially produced muesli served as the control. The muesli samples were assessed for their functional properties, nutritional composition, sensory qualities and cost of production. The samples were stored for eight weeks (28°C ±2) during which total bacterial and fungal counts were determined at two weeks interval. All analyses were done in triplicate and data was subjected to Analysis of variance (P< 0>

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