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

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

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...

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Veröffentlicht in:International Journal of Home Economics, Hospitality and Allied Research Hospitality and Allied Research, 2022-12, Vol.1 (2), p.233-245
Hauptverfasser: Ubbor, Stella C., Elekeh, Rosemary I., Ezeocha, Vanessa C., Ekeh, Josephine I., Ogunsola, Oluwatoyin O., Johan, Queen-Felicia N.
Format: Artikel
Sprache:eng
Schlagworte:
local rice
mineral
pumpkin pulp
sensory properties
soybean
tom brown
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Zusammenfassung: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
ISSN:2971-5121
DOI:10.57012/ijhhr.v1n2.007