Consumers Acceptability And Physio Chemical Quality Of Breakfast From Malted Sorghum Sorghum Vulgarc Var KSVS Acha Digitaria Exilib And Cassava Manihot Esculante Starch

Project Abstract

Consumers Acceptability And Physio Chemical Quality Of Breakfast From Malted Sorghum Sorghum Vulgarc Var KSVS Acha Digitaria Exilib And Cassava Manihot Esculante Starch This study aimed to investigate the acceptability and physicochemical quality of breakfast products made from malted sorghum (Sorghum vulgare var KSVS), acha (Digitaria exilib), and cassava (Manihot esculante) starch. The breakfast products were developed to cater to the increasing demand for nutritious and locally available breakfast options. Sensory evaluation was conducted to assess consumer acceptability, while physicochemical analyses were performed to determine the nutritional composition and quality of the products. The sensory evaluation results indicated overall positive acceptability of the breakfast products among consumers. The products were well-received in terms of taste, aroma, texture, and overall preference. Consumers appreciated the unique flavors and textures offered by the malted sorghum, acha, and cassava-based breakfast options. These findings suggest that the developed breakfast products have the potential to appeal to a wide range of consumers looking for nutritious and culturally relevant breakfast choices. Physicochemical analyses revealed that the breakfast products had desirable nutritional profiles. The products were found to be rich in essential nutrients such as proteins, dietary fiber, vitamins, and minerals. The malted sorghum, acha, and cassava-based breakfast options provided a good balance of macronutrients and micronutrients, making them suitable for inclusion in a healthy diet. Additionally, the products exhibited favorable physicochemical properties such as moisture content, water activity, and pH levels, indicating good quality and shelf stability. Overall, the results of this study highlight the potential of breakfast products made from malted sorghum, acha, and cassava starch to meet consumer demand for nutritious and culturally relevant food options. The positive consumer acceptability and favorable physicochemical quality of the products suggest that they could be viable alternatives to conventional breakfast foods. Further research is warranted to explore the commercial feasibility and scalability of producing these breakfast products on a larger scale to promote food security and dietary diversity.

Project Overview

<p>Consumers Acceptability And Physio Chemical Quality Of Breakfast From Malted Sorghum Sorghum Vulgarc Var KSVS Acha Digitaria Exilib And Cassava Manihot Esculante Starch<br><br></p>