Evaluation of chemical and acceptability of flaked breakfast cereals from sprouted Sorghum, Soyabeans and Pineapple juice blends

The chemical and sensory evaluation of flaked breakfast cereals produced from blends of sprouted sorghum, sprouted sorghum flour and pineapple juice were investigated. The sprouted sorghum flour, sprouted soybean flour and the pineapple juice were blended in the ratio of 100:0:0, 80:5:5, 70:20:10, 6025:15 and 50:30:20 designated as S100, SSP5, SSP10, SSP15 and SSP20 respectively. Inclusion of sprouted soybean flour and pineapple into sprouted sorghum flour for flaked breakfast cereals production significantly (p<0.05) increased the protein content from 10.98 to 12.14 %, fat content from 6.25 to 7.23%, ash contents from 4.97 to 6.55% and fibre contents from 2.66 to 3.85%. Increase in addition of the sprouted soybean flour and pineapple juice in sprouted sorghum for flake production significantly decreased moisture contents from 6.55 to 7.46% and carbohydrates contents from 63.70 to 76.25%. Addition of sprouted soybeans up 10 % improve the nutrition and consumer’s acceptability of flaked breakfast cereals.