Development of instant breakfast cereals from optimized flours of pearl millet, red and white sorghum

Abstract

Objective: This was to develop instant breakfast cereals from optimized flours of red and white sorghum and pearl millet.

Methodology and results: Breakfast cereals were developed from optimally treated flours of red sorghum, white sorghum and pearl millet. Legume complementation was done using pigeon peas. Other ingredients included pigeon peas, wheat, sugar, salt, water and fat. Control products contained the same ingredients but with untreated flours and without the pigeon peas. The most preferred breakfast cereal was determined through sensory evaluation. A comparison of the most preferred product with two breakfast cereals in the market and shelf life analysis was also done.

Conclusion and application: The developed breakfast cereals from optimized fours of sorghum and millet were generally acceptable to the consumer with their nutritive values being as high as that of similar products in the market. This technology can be adopted, further refined and up scaled to be used by interested entrepreneurs to process sorghum and millet based breakfast cereals for commercial purposes. In this way these orphaned crops can be revived and the technologies developed to detoxify the anti-nutrients associated with them adopted in their utilization.