COMPARATIVE ANALYSIS AND PROXIMATE COMPOSITION OF COMPLEMENTARY BREAKFAST CEREAL PRODUCED FROM COMPOSITE OF OATS, SOYBEAN AND DRIED MIXED FRUITS (APPLES, BANANAS, PAWPAW)

Abstract

This project work is centered on comparative analysis and proximate composition of complementary breakfast cereal produced from composite of oats, soybean and dried mixed fruits (Apples, Bananas, Pawpaw). With the widespread recognition of breakfast cereal as a significant food, this study aimed to create an improved blend of soybean powder, dried mixed fruits, and oats. Questionnaires for sensory evaluation were utilized to get the comparison analysis's results. The research's primary data's mean scores and standard deviation were evaluated using the SPSS statistical program. The sensory evaluation revealed that the mean scores and standard deviation was highest in terms of overall acceptability of the control sample (S1) 6.67 was significantly different (P < 0.05) from the sample formulated with soybean powder and dried mixed fruits, of sample (2) 7.42 and sample (3) 7.06 which indicate that the consumer acceptability of complementary breakfast cereal made from the composite of oats, soybean powder and dried mixed fruits were generally above average. Ash, fat, crude fiber content recorded highest mean scores and standard deviation for S1, while the highest values for carbohydrate and protein was recorded in S3. In order to promote the increased dissemination of the health benefits associated with cereal to a larger customer base, this study hereby advocate the manufacture of a supplemental breakfast cereal made from a composite of oats, soybean powder, and dried mixed fruits.