Journal of Nutrition & Food Sciences
Open Access

Abstract

Proximate Composition and Anti-nutrient Properties of Breakfast Cereal Made from Blends of Local Rice, Soybeans and Defatted Coconut Flours

Usman Grace Ojali, Ameh Ugbedeojo Elijah, Alifa Ojonugwa Nicholas and Babatunde Ronke Morayo

Five samples of breakfast cereal were produced by mixing the flours (white rice-Soybean composites with graded levels of defatted coconut flour) at ratio 100:0, 95:5 90:10, 85:15, 80:20, in order to generate dry convenience food products. The proximate composition and the anti-nutrient properties (Oxalate and tannin) were determined. The proximate composition ranged from 10.20-11.00% moisture, 22.38-30.30%, protein, 14.08-18.13% fat, 2.11-3.30% crude fiber, 1.05–2.40% Ash and 39.74-42.60% carbohydrates. While the oxalate and tannin compositions have the range of 0.47-1.47 mg/100 g and 0.07-1.87 mg/100 g respectively. It was discovered that the inclusion of soybeans and defeated coconut flours improved the nutritional quality of breakfast cereal significantly and the anti-nutrient composition were found to be less that the recommended safe level.