Nutrient and Sensory Attributes of Breakfast Meal (Tom Brown) Produced from Composite Flours of Local Rice, Pearl Millet, Pumpkin Pulp and Soybean

Abstract

Tom Brown is a porridge produced from blends of nutritious locally available ingredients. This study aimed at expanding the utilization of some indigenous crops. Tom Brown was made from toasted composite flours of local rice, pearl millet, pumpkin pulp and soybean. A total of seven formulations were obtained in this study (samples 201, 202, 203, 204, 205, 206 and 207). The proximate, mineral, vitamin composition and sensory attributes of the Tom Brown samples were assessed using standard procedures. The proximate composition result revealed significant (p<0.05) increase in protein, fat, ash and fiber contents. The control sample had the lowest moisture and highest carbohydrate contents (9.54% and 79.44%) respectively. There was progressive increase in the mineral and vitamin composition of the Tom Brown as the ratio of pearl millet, pumpkin pulp and soybean increased. The highest values of minerals and vitamins were observed in sample 206(35% local rice: 40% millet: 10% pumpkin pulp: 15% soybean) and they followed the same trend. The result of the sensory properties revealed that the Tom Brown samples were generally accepted by the panelists. It can be concluded that acceptable and nutrient rich Tom Brown could be produced from the composite flour formulation.

Keywords

• local rice
• mineral
• pumpkin pulp
• sensory properties
• soybean
• tom brown