Nutrient and Sensory Attributes of Breakfast Meal (Tom Brown) Produced from Composite Flours of Local Rice, Pearl Millet, Pumpkin Pulp and Soybean
- Ubbor, Stella C.
- Elekeh, Rosemary I.
- Ezeocha, Vanessa C.
- Ekeh, Josephine I.
- Ogunsola, Oluwatoyin O.
- Johan, Queen-Felicia N.
DOIAbstract
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 pr...
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