Proximate assessment and bioassay of breakfast cereals produced from blends of acha (Digitaria exilis), mungbean (Vigna eadiata) and cashew nut (Anarcadium occidentale Linn) flours

Abstract

Breakfast is the first meal of the day. It is considered the most vital meal of the day. Breakfast cereals were formulated from blends of acha, fermented mungbean, and cashew nut (undefatted and defatted) flours. The undefatted and defatted cashew nut flours were used at different levels of substitution (10, 20, 30, 4,0 and 50 %) with the best blend of acha and mungbean (80:20) flour which was determined by sensory evaluation. Breakfast cereals were produced by toasting (170 oC) a dry heat treatment process to gelatinize and semi-dextrinize the starch in order to generate dry ready to eat products. The samples were subjected to proximate and bioassay analyses. The breakfast cereal was used for four weeks bioassay study using eighty four (84) healthy male albino rats weighing 60 - 90 g. The rats were divided into twelve groups (seven per group) including a control group. The proximate composition showed: crude protein 10.24-20.10 %, moisture content 6.01-8.07 %, crude fat 3.60-24.51 %, crude fibre 4.02-7.07 %, ash 3.39-4.80 %, carbohydrate 46.4-68.08 %. Feed intake was measured daily while weight gain was measured weekly. Results after the study showed; feed intake 234.22 – 344.55 g, weight gain 34.14 – 80.25 g, feed efficiency 0.14-0.25 and protein efficiency 0.99-1.89. Feeding trial showed positive increase in weight when the rats were fed the formulated breakfast products, this implies that the products could support growth. No adverse growth rate was observed. Feed intake was also acceptable and compared well with the stable diet for rats. Feed efficiency of the samples compared well with the control diet.

Keywords

• undefatted
• heat treatment
• defatted
• feeding trial
• feed intake
• feed efficiency

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