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Please use this identifier to cite or link to this item: http://hdl.handle.net/123456789/10146

Title: Production of a convenient breakfast cereal using coconut and yellow corn
Authors: Frimpong, Theresa Gyamfuwah
Issue Date: 23-Jan-2017
Abstract: There is a gradual change in the Ghanaian eating trend as people now prefer convenient semi processed foods as breakfast meals. These breakfast meals make use of cereals and grains, which often suffer postharvest losses. Thus, the study aimed to add value to these food crops by producing an enriched, convenient breakfast meal in the form of flakes using yellow maize and coconut as main food components. Five different formulations (80/20, 77.5/22.5, 75/25, 72.5/27.5 and 70/30) were developed using the Design Expert’s D-optimal design to produce the breakfast meals through drum drying and the products assessed for acceptability by consumer panel. The results showed an increase in nutritional value after processing and a significant reduction in moisture content, with all the other nutrients affected in divers’ ways. There was an increasing/decreasing trend with significant difference (prob>F) in nutrient value between the various formulations. Protein 9.8 – 8.27 and fibre 4.01 – 6.64 for 80/20 – 70/39 formulations respectively. Panelists rated the produced cereal high in overall acceptability during the sensory evaluation. The overall acceptability decreased with decreasing coconut percentage in the cereal product. The 70/30 formulation was most preferred by panelist. On microbial basis, the total coliform count and Bacillus cereus count were zero (<10 cfu/g) but after six months of preservation under room temperature, total viable count of 12.5x101cfu/g, 4.0 x101cfu/g, 1.0x101cfu/g, 44x101cfu/g and 0.5x101cfu/g were obtained in sample 80/20, 77.5/22.5, 75/25, 72.5/27.5 and 70/30 respectively. Yeast and mould count were zero in three formulations, except for sample 75/25 and 77.5/22.5 which had 0.5x101cfu/g and 1x101cfu/g counts respectively. The produced breakfast meal is generally accepted by consumers and safe for consumption at least up to six months after production.
Description: A Thesis submitted to the Department of Food Science and Technology, College of Science in partial fulfilment of the requirements for the degree of Master of Philosophy (Food Science and Technology), 2016
URI: http://hdl.handle.net/123456789/10146
Appears in Collections:College of Science

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