See discussions, stats, and author profiles for this publication at: https://www.researchgate.

net/publication/359516414

Development and quality evaluation of a cereal‐based breakfast product from

yellow maize (Zea mays), sesame (Sesamum indicum) and mushroom
(Pleurotus ostreatus) flour blends

Article  in  International Journal of Food Science & Technology · March 2022

DOI: 10.1111/ijfs.15701

CITATIONS READS

0 97

2 authors:

Orngu Africa Orngu Ifeoma Elizabeth Nwaoha (nee Mbaeyi)

University of Nigeria University of Nigeria
5 PUBLICATIONS   2 CITATIONS    35 PUBLICATIONS   166 CITATIONS   

SEE PROFILE SEE PROFILE

Some of the authors of this publication are also working on these related projects:

Food security project View project

Incidence of heavy metals in fishes found in Afikpo north local government of Ebonyi state View project

All content following this page was uploaded by Orngu Africa Orngu on 14 June 2022.

The user has requested enhancement of the downloaded file.

3750 International Journal of Food Science and Technology 2022, 57, 3750–3759

Original article
Development and quality evaluation of a cereal-based breakfast
product from yellow maize (Zea mays), sesame (Sesamum
indicum) and mushroom (Pleurotus ostreatus) flour blends

Orngu Africa Orngu & Ifeoma Elizabeth Mbaeyi-Nwaoha

Department of Food Science and Technology, University of Nigeria, Nsukka, Nigeria
(Received 3 November 2021; Accepted in revised form 13 March 2022)

Summary Composite flours were prepared from blends of yellow maize (Zea mays), sesame seed (Sesamum indicum)
and oyster mushroom (Pleurotus ostreatus) powder in the ratio of 80:20:0; 75:20:5; 70:20:10; 65:20:15 and
60:20:20, respectively to produce the cereal-based breakfast product coded as YSB, SMB, TMB, PMB
and OMB with YSB as the control. The breakfast cereals were produced by hydration and toasting of
yellow maize and sesame to 160°C for 25 min and blended together with oven-dried and packaged oyster
mushroom. The developed products were analysed for proximate, vitamins, minerals and sensory proper-
ties. The proximate composition (%) of different blends ranged as moisture (4.07–7.08), ash (3.09–2.28),
crude fat (16.04–12.83), crude fibre (4.30–8.22), protein (16.14–22.54), carbohydrate (56.34–47.04) and
energy (434.34–393.83 Kcal). Vitamin A (7.99–5.98 mg/100 g), vitamin B1 (0.08–0.42 mg/100 g), vitamin
B2 (0.06–0.15 mg/100 g), vitamin B3 (1.91–4.52 mg/100 g) and vitamin C (3.55–3.32 mg/100 g) were u
while minerals (mg/100 g) were calcium (75.31–58.02), potassium (0.65–4.01), magnesium (12.25–12.62),
iron (1.21–4.15) and zinc (0.40–1.32). Sensory scores revealed that the cereal-based breakfast product were
acceptable to the panellist with oyster mushroom supplementation up to 10%.
Keywords Cereal-based breakfast product, oyster mushroom, sesame, yellow maize.

healthy food for people with high blood pressure and

Introduction
Breakfast cereals are mostly grain formulations that
are ready-to-eat without further preparation. Breakfast
is frequently referred to as the utmost essential meal of
the day, as it provides nourishment as well as energy
in the form of calories for whatever activities lie
ahead. In Nigeria, malnutrition has persisted especially
in Northern Nigeria despite abundance of cereals such
as maize, sorghum, millet and other legumes such as
sesame, groundnut, soybeans and Bambara ground
nuts. Ready-to-eat breakfast is therefore considered a
suitable vehicle to address malnutrition and micronu-
trient deficiency due to its ease of preparation and
nutritional quality. Plant foods, when properly pro-
cessed and combined, have been shown to provide sig-
nificant amounts of nutrients to adults and children
(Mbaeyi-Nwaoha et al., 2015). Maize is high in carbo-
hydrates, but it lacks the amino acids lysine, threonine
and tryptophan. It contains polyunsaturated fatty
acids, mostly linoleic acid with 24% and thus has a
high n-6/n-3 fatty acid ratio making it a suitable
*It is Correspondent: E-mail: africaorngu@yahoo.com
diabetics. Since maize is an essential source of both
energy and protein in developing countries, there is an
emergent interest in the formulation of food products
that combine it with other legumes to improve nutri-
tional quality (Oyarekua & Adeyeye, 2009).
Sesame (Sesamum indicum L.), as well identified as
beniseed, sim-sim, gingerly and till, is an essential and
ancient oil seed crop from the Pedaliaceae family. It is
thought to be a gift from nature to mankind because
it is exceedingly nutritious, delicious and inexpensive
food when compared to nuts Nwe like almond and
walnut (Abbas et al., 2016). In 2020, the top world
producers of sesame were: Myanmar, India, China,
Tanzania, Sudan, Ethiopia, Nigeria, Burkina Faso,
Uganda and Niger. Sesame seeds contains significant
amount of proteins, carbohydrate, ash, fibre and oil. It
also has essential minerals and vitamins including cal-
cium, phosphorus and iron, as well as niacin and thia-
min (Ojiako et al., 2010). It has been widely useful for
thousands of years as a seed of universal importance
for confectionary purposes and flour due to its stable
oil composition. It is also a rich source of amino acids
such as methionine, tryptophan and valine. It has

doi:10.1111/ijfs.15701
© 2022 Institute of Food Science and Technology

nutritious protein with a savoury nutty roasted flavour
due to its composition (Biswas et al., 2001). It does,
however, contain anti-nutritional factors including
phytate, trypsin, amylase inhibitors, lectin and tannins,
which might hinder their use in the food system
(Adegnwa et al., 2012). According to Alobo (2001),
sesame is an important ingredient for protein supple-
mentation in cereal-based foods. This agreed to reports
by Ingbian & Akpapunam (2005) on the suitability of
sesame to be used with maize for the formulation of a
traditional breakfast cereal called ‘Mumu’.
Oyster mushroom (Pleurotus ostreatus) belongs to a
special group of macroscopic fungi in the class Basid-
iomycetes. It was first cultivated in Germany as a
means of subsistence during World War I, and it is
now grown commercially for food all over the world.
Oyster mushroom is both tasty and beneficial to one’s
well-being and naturally contains lovastatin, which has
proved to reduce cholesterol levels in-vivo (Rop et al.,
2009). According to studies, they could contain up to
2.8% lovastatin by dry weight. Dietary fibres, chitin,
β-glucans, pectinous substances, phenolic compounds,
flavonoids, natural antibiotics and a variety of other
secondary metabolites have been found in mushrooms
(Carbonero et al., 2006). It is considered a medicinal
food with anti-carcinogenic, anti-cholesterolaemic and
antiviral properties, as well as prophylactic properties
for coronary heart disease and hypertension (Mattila
et al., 2001). In urban areas, convenient ready-to-eat
foods, especially cereal products, are becoming more
popular. Therefore, formulating a breakfast cereal
using maize, sesame and mushroom would add value
to research to find solution to issues of malnutrition
and micro-nutrient deficiency using available local
underutilised foods. The main aim was to produce and
evaluate the qualities of instant breakfast cereals from
maize, sesame and mushroom blends.
Procurement of raw materials
Three kilograms (3 kg) of yellow maize (Zea mays L.)
were sourced from the National Cereals Research
Institute of Nigeria, Yandev Station and one kilogram
of Sesame (Sesamum indicum L.) purchased from
Daudu Market, all in Benue State. One kilogram
(1 kg) of oyster mushroom (Pleurotus ostreatus) was
cultivated and harvested from the National Biotech-
nology Development Agency, South East Center, Uni-
versity of Nigeria, Nsukka, Enugu State.
Sample preparation
Yellow maize, sesame and oyster mushroom samples
were prepared to formulate a product with the best
treatment identified with to impart of desirable quality
and nutritional characteristics.
© 2022 Institute of Food Science and Technology
Instant breakfast cereal O. A. Orngu and I. E. Mbaeyi-Nwaoha 3751
Processing of yellow maize flour
The approach of Ingbian & Akpapunam (2005) was
used to process the maize flour. Two kilograms (2 kg)
of maize grains were winnowed, sorted and steeped in
water for 8 h. The steeped grains were dewatered twice
to extract the steep water and drained for 10–15 min.
This was followed by roasting at temperature of 160°C
for 15 min and milled to obtain the flour which was
passed through a sieve with a 60-inch mesh (British
Standard Screen) and stored in high density polyethyl-
ene bag as shown in Figure 1.
Processing of sesame flour
Sesame seeds were processed using the procedure
described by Makinde & Akinoso (2014). Two kilo-
grams of sesame seeds were sorted, drained and
washed with water. It was dehulled, roasted for
15 min at 160°C, milled into sesame flour and packed
in a high-density polyethylene bag at room tempera-
ture until required for formulation and analysis as
shown in Figure 1.
Processing of oyster mushroom powder
The oyster mushroom (Pleurotus ostreatus) powder
was processed in the laboratory from fresh mushroom
using the approach as described by Okeke et al.
(2003). The dirt and weakened portions of the fresh
oyster mushroom were removed. The fresh mushroom
was blanched for 3 min in hot portable water contain-
ing 3% salt and 0.01% citric acid at 105°C. After that,
water was drained and mushrooms were dried in an
oven at 40°C for 10 h. The dried mushroom was
milled in the lab with a hammer mill and sieved using
a 60-inch mesh sieve (British Standard Screen) before
being packed in a high-density polyethylene bag and
held in the refrigerator (4°C) until required as shown
in Figure 1.
Product formulation
The method described by Igbabul et al. (2015) was
used to prepare the composite flour formulation from
a blend of yellow maize, sesame seed and oyster mush-
room flours in the ratio of 80:20:0; 75:20:5; 70:20:10;
65:20:15 and 60:20:20 to produce the breakfast cereal.
Preliminary studies were done to determine the best
ratio as described by Igbabul et al. (2015) and flow
chart for production of instant breakfast cereal shown
in Figure 1.
Methods
Proximate composition
Moisture, ash, fat and protein were determined using
AOAC (2010) procedure. Carbohydrate content was
determined by difference. One hundred (100) was
International Journal of Food Science and Technology 2022
3752 Instant breakfast cereal O. A. Orngu and I. E. Mbaeyi-Nwaoha

Yellow maize grains Sesame seeds Fresh mushroom

Pre-cleaning Sorting Sorting

Steeping Washing Washing

Draining Draining Trimming

Dehulling Dehulling Blanching (for 3 minutes)

Roasting (160 oC for 15 minutes) Roasting (160 oC for 15 minutes) Draining

Cooling Cooling Oven drying

Milling Milling Grinding

Sieving Sieving Sieving

Maize flour Sesame flour Mushroom powder

B len di n g
(Using ratio of 80:20:0; 75:20:5; 70:20:10; 65:20:15 and 60:20:20)

Reconstitution in 500ml of cold water

Addition of sugar and milk to taste

Figure 1 Modified flow diagram for the pro-

Ready-to-Eat Instant Breakfast duction of cereal-based breakfast product.
Source: Ingbian and Adegoke (2007).

subtracted from the other food constituents (Moisture,
ash, fat and protein) obtained after analysis to get per-
centage carbohydrate.
Percentage carbohydrate ¼ 100  ð% protein þ % fat
þ% moisture þ % ashÞ
The Atwater Factor Method, as defined by Osborne &
Voogt (1978), was used to calculate the energy value in
KJ/100 g). It was estimated using the following formula:
E: V ¼ ½ð9  Crude fat%Þ
þ ð4  Crude protein %Þ þ ð4  Carbohydrate %Þ
Micronutrients
Determination of pro-vitamin A
The spectrophotometer (754N UV-Vis; Yima Optoelec
Co Ltd, Mainland, China) was used in accordance
with AOAC (2010) method. The unstable colour at
620 nm that results from the reaction between vitamin
A and antimony triiodide (SbL3) was measured. Prior
to saponification with 200 ml of alcoholic KOH, pyro-
gallol (an antioxidant) was added to a 2 g sample.
Saponification took 30 min in a water tank. The solu-
tion was transferred to a separating funnel where
water was added. Hexane (1–2.5 ml) was used to
remove the solution. The extract was filtered through
a Whatman filter paper No. 1 containing 5 g of anhy-
drous Na2SO4 into a volumetric flask after being
washed with an equal volume of water. Hexane was
used to clean the filter paper and get it up to volume.
The hexane was removed from the solution and
replaced with a blank. To the extract and blank, 1 ml
of chloroform and 1 ml of SbL3 solution were applied.
The spectrophotometer was set to zero absorbance or

International Journal of Food Science and Technology 2022 © 2022 Institute of Food Science and Technology

100% transmittance to get the readings for the solu-
tion and blank. The standard was prepared from stock
solution of 70 mg β-carotene weighed into a 100-ml
volumetric flask and dissolved in n-hexane and made
up to mark. Calculation.
AX
Vitamin A ðmg=100 gÞ ¼  CS
AS
where Ax = Absorbance of sample; As = Absorbance
of standard; Cs = Concentration of standard.
Determination of vitamin B1 (Thiamine)
The AOAC (2010) scalar analyser method was used to
assess thiamine content. Each sample was homoge-
nised in a 5 ml solution of standard ethanoic sodium
hydroxide. The homogenate was purified and the
extract solution was made up to 100 ml. A 10 ml of
aliquot of the extract was poured into a flask, along
with 10 ml of potassium dichromate solution. The
resulting solution was incubated for 15 min at room
temperature (25°  1°C). A reagent blank was used to
standardise the instrument at zero and absorption was
read from the blank and sample using the spectropho-
tometer (754N UV-Vis; Yima Optoelec Co Ltd, Main-
land, China) at 360 nm. The following formula was
used to determine the thiamine content:
AX
Thiamineðmg=100 gÞ ¼  CS
AS
where Ax = Absorbance of sample; As = Absorbance
of standard; Cs = Concentration of standard.
Determination vitamin B2 (Riboflavin)
The sample’s riboflavin content was measured using the
AOAC (2010) procedure. Five grams (5 g) of the sample
were collected in 100 ml of 50% ethanol and shaken for
an hour. This was filtered into a 100-ml volumetric flask
using Whatman filter paper No. 1. Ten millilitres of
30% hydrogen peroxide (H2O2) solution were added
and allowed to stand over a hot water bath for 30 min.
Two millilitres of 4% sodium sulphate solution were
added; this was made up to 50 ml mark and absorbance
measured at 510 nm in a spectrophotometer (754N UV-
Vis; Yima Optoelec Co Ltd, Mainland, China). Ribofla-
vin stock standard solution was prepared by dissolving
5 g of riboflavin in 5% HCl (w/w) for analysis.
Calculation:
AX
Vitamin B2 ðmg=100 gÞ ¼  CS
AS
where Ax = Absorbance of sample; As = Absorbance
of standard; Cs = Concentration of standard.
Determination vitamin B3 (Niacin)
The AOAC (2010) procedure was used to assess the
niacin content of the test sample. Five grams (5 g) of
© 2022 Institute of Food Science and Technology
Instant breakfast cereal O. A. Orngu and I. E. Mbaeyi-Nwaoha 3753
the test sample were treated for 30 min with 50 ml of
1 M tetraoxosulphate (VI) acid and shaken. The mix-
ture was filtered after three drops of ammonia solution
were added. Ten millilitres of the filtrate was pipetted
into a 50-ml volumetric flask, followed by 5 ml of
potassium cyanide. The mixture was acidified with
5 ml of 0.2N tetraoxosulphate (VI) acid and absor-
bance measured using spectrophotometer (754N UV-
Vis; Yima Optoelec Co Ltd, Mainland, China) at
470 nm wavelength.
Calculation:
AX
Vitamin B3 ðmg=100 gÞ ¼  CS
AS
where Ax = Absorbance of sample; As = Absorbance
of standard; Cs = Concentration of standard.
Determination of vitamin C
Kirk & Sawyer (1998) method for determination of
vitamin C was used. Five grams (5 g) of the sample
were dispersed in 50 ml of EDTA/TCA solution and
homogenised. The homogenate was filtered using a
Whatman filter paper No. 1. and more of the extractant
was used to wash the residue in the filter paper until
100 ml filtrate was obtained. A 20 ml portion of the fil-
trate was measured into a conical flask and 10 ml of
30% potassium iodide solution was added to it, mixed
well and then followed by four drops of 1% starch
solution. The mixture was titrated against 0.01 M
CuSO4 solution until a blue-black colour appeared. A
reagent blank was also titrated using 20 ml of distilled
water. The vitamin C content was calculated based on
the relationship that 1 ml of CuSO4 = 0.88 mg vitamin
C. The vitamin C content was calculated below:
100 VT
Vitamin C ðmg =100gÞ ¼  0:88  ðT  BÞ 
W VA
where W = weight of sample; T = titre value of sam-
ple; B = titre value of blank; VT = total extract vol-
ume; VA = volume of extract titrated.
Determination of potassium
The flame photometry method as described by AOAC
(2010) was adopted. Two grams (2 g) of sample were
digested in 20 ml of acid mixture (650 ml of Conc.
HNO3, 80 ml of HCl and 20 ml of Conc. H2SO4), and
aliquots of the digested sample were taken for pho-
tometry with a Flame analyser. Absorbance for potas-
sium was read at 589 nm. Potassium concentrations
were obtained from the calibration.
Calculation:
Gf  Total volume of extract  Ab  DF
Ppm ¼
Weight of sample
where DF = Dilution factor; Gf = Gram factor;
Ab = Absorbance.
International Journal of Food Science and Technology 2022
3754 Instant breakfast cereal O. A. Orngu and I. E. Mbaeyi-Nwaoha
Determination of calcium
The AOAC (2010) method was adopted to determine
calcium in the samples. Ten millilitres of digested
extract was pipetted into a 150-ml conical flask, a
pinch of potassium ferrocyanide and hydroxylamine
and hydrochloride was added. Twenty milililitres of
buffer 10 (mixture of ammonium chloride NH4Cl) and
a pinch of solochrome black indicator was added and
titrated using 0.02 M Ethylene diamine tetra acetate
(EDTA). For calcium, the procedure was repeated
with 10% sodium hydroxide (NaOH) and solochrome
dark blue indicator.
Calculation:
Tv  0:4008
Caðmg=LÞ ¼  1000
Volume of sample used
Determination of magnesium
The AOAC (2010) method was used. A pinch of
potassium ferrocyanide and hydroxylamine hydrochlo-
ride was applied to 10 ml of digested extract pipetted
into a 150 ml conical flask. Titrated against 0.02 M
Ethylene diamine tetra acetate with 20 ml of buffer 10
and a pinch of solochrome black indicator (EDTA).
The process was repeated and data obtained used to
calculate for magnesium (Mg).
Calculation:
Tv  0:24232  1:66  1000
Mgðmg=LÞ ¼
Volume of sample used
where Tv is the titre value
Where 1.66 is the (oxide factor) and 0.2432 is the
liberation factor of EDTA.
Determination of zinc
The method of AOAC (2010) was used to determine
the zinc content in the sample. Thirty millilitres from
the sample was pipetted in addition to 2 ml of buffer
10 (the mixture of Ammonium chloride NH3). Two (2)
drops of eriochrome black T indicator were added and
titrated against 0.01 m Ethylene diamine tetra Acetate
(EDTA).
Calculation:
Tv  0:4008
Znðmg=LÞ ¼  1000
Volume of sample used
where Tv is the titre value and 0.06538 is the liberation
factor of ethylene diamine tetra acetate (EDTA).
Determination of iron
Iron content of the samples was determined using the
method of AOAC (2010). Five millilitres of the sample
were pipetted into a 50-ml volumetric flask. Five milli-
litres of sodium acetate were added to the flask, fol-
lowed by about 5 ml of phenolphthalein indicator,
which was then filled to the 50 ml mark with distilled
International Journal of Food Science and Technology 2022
water and allowed to mature for about 30 min before
being measured with a spetronic 21 D at a wavelength
of 51 nm. The obtained absorbance was interpolated
using a standard iron graph.
Calculation.
Feðmg=LÞ ¼ Concentration  dilution factor  100 mg
Sensory evaluation
The formulated product’s organoleptic properties
(mouthfeel, flavour, taste, colour, texture, aftertaste
and overall acceptability) were evaluated by a panel of
20 semi-trained members at the Department of Food
Science and Technology, University of Nigeria,
Nsukka. The panellists were made up of people who
were familiar with the product and scored it on a
nine-point Hedonic scale, with one representing the
lowest score (extreme dislike) and nine representing
the highest score (extreme like) in accordance with Ihe-
koronye & Ngoddy (1985).
Data analysis and experimental design
The data were analysed using a one-way analysis of
variance (ANOVA) with a completely randomised
design and Duncan’s New Multiple Range Test for
mean separation (Steel & Torrie, 1980). The software
Statistical Package for Service Solution (SPSS) version
21 was used, with significance set at P < 0.05.
Results and discussion
Proximate composition of cereal-based breakfast products
Table 1 shows that moisture, fibre and protein
increased with addition of oyster mushroom powder.
However, ash, fat, carbohydrate and energy decreased
with addition of oyster mushroom powder.
Moisture content in the instant cereal products dif-
fered significantly (P < 0.05) and increased with sup-
plementation of oyster mushroom powder from 4.07
in the control (sample YSB) to 7.08% in sample
OMB. This was lower than findings by Shar et al.
(2016) of 9.3%–10.4% and Gbaa et al. (2019) of
10.70%–12.35% in a related study on traditional
breakfast cereal. The low moisture content in the study
indicated a good keeping quality of the cereal-based
breakfast products.
Ash content in the cereal-based breakfast product
increased from 3.09% in the control YSB to 4.17% in
sample SMB and decreased consistently to 2.28% in
product OMB. There was no significant (P > 0.05) dif-
ference amongst sample PMB and SMB with the range
lower than 7.96% reported by Tersoo-Abiem et al.
(2019) for millet fortified with mushroom (Coprinellus
© 2022 Institute of Food Science and Technology
 Instant breakfast cereal O. A. Orngu and I. E. Mbaeyi-Nwaoha 3755

Table 1 Proximate composition (%) of cereal-based breakfast products

Sample Moisture Ash Crude fat Crude Fibre Protein Carbohydrate Energy

YSB 4.07 a
 0.01 3.09 c
 0.00 16.04e
 0.00 4.30a
 0.00 16.14a
 0.00 56.34e
 0.01 434.34e  0.09
SMB 4.48b  0.00 4.17d  0.00 13.99d  0.01 4.50b  0.00 18.57b  0.01 54.27d  0.00 417.29d  0.09
TMB 5.10c  0.00 2.90b  0.01 13.87c  0.01 5.59c  0.00 21.06c  0.01 51.47c  0.02 414.97c  0.15
PMB 5.35d  0.01 2.29a  0.07 13.79b  0.01 7.6d  0.01 21.56d  0.00 49.36b  0.02 407.81bs  0.21
OMB 7.08e  0.01 2.28a  0.00 12.83a  0.02 8.22e  0.00 22.54e  0.01 47.04a  0.02 393.83a  0.02

Values are means  SD. Means with the same superscript in the same column are not different significantly (P > 0.05).
YSB, 80% yellow maize flour + 20% sesame flour + 0% oyster mushroom powder; SMB, 75% yellow maize flour + 20% sesame flour + 5% oyster
mushroom powder; TMB, 70% yellow maize flour + 20% sesame flour + 10% oyster mushroom powder; PMB, 65% yellow maize flour + 20% ses-
ame flour + 15% oyster mushroom powder; OMB, 60% yellow maize flour + 20% sesame flour + 20% oyster mushroom powder.

micaceus). Ash is important for analysis of mineral ele-
ments in foods.
Fat content in the products decreased with increase
in oyster mushroom powder supplementation and all
products differed significantly (P < 0.05). Adeoye et
al. (2019) recorded similar result in the range of
14.73%–15.90% in wheat bread enriched with mush-
room powder. The relatively high content of fat in the
cereal-based product could probably be attributed to
sesame seed flour, which is rich in healthy fatty acids.
Sesame seed oil contains gamma tocopherols, as well
as sesaminol and sesamin, all of which have vitamin E
properties that protect the body from harmful oxidis-
ing compounds (Kamal-Eldin et al., 1992).
Fibre content in the cereal-based breakfast products
increased with increase in oyster mushroom powder
supplementation from 4.30% in the control (YSB) to
8.22% in sample OMB with significant (P < 0.05) dif-
ferences. Tersoo-Abiem et al. (2019) reported a slightly
higher fibre content of 9.46% while Edima-Nyah et al.
(2020) had a range of 2.11%–4.25% for fibre. Accord-
ing to Anderson et al. (2009), fibre is essential for
digestion and the well-being of the gastro-intestinal
tract; reduce blood cholesterol levels and inhibiting the
absorption of glucose, thus assisting in blood glucose
regulation. Protein content in the cereal-based break-
fast product differed significantly (P < 0.05) and
increased from 16.14% in the control YSB to 22.54%
in sample OMB. The result was higher than 8.9%–
13.29% recorded by Ajala & Taiwo (2018) and
9.25%–14.47% reported by Edima-Nyah et al. (2020)
for breakfast cereals developed from yellow maize,
soybeans and unripe banana flour blends. The result
of the study agrees to reports that the contribution of
lysine by legumes and methionine by cereals improves
protein quality in cereal-legume blends synergistically
(Wakil & Kazeem, 2012).
Carbohydrate content of the cereal-based breakfast
products differed significantly (P < 0.05). and
decreased with increase in oyster mushroom powder
supplementation from 56.34% in the control (sample
YSB) to 47.04% in the sample OMB. The reported
range in this study was related to findings of 53.50%
by Tersoo-Abiem et al. (2019) in millet porridge forti-
fied with mushroom (Coprinellus micaceus). The
decrease in carbohydrate content observed in this
study agreed with findings that adding legumes to
maize-based traditional foods reduced carbohydrate
content (Sefa-Dedeh et al., 2001; Mbata et al., 2009).
Energy value for the cereal-based breakfast products
differed significantly (P < 0.05). and decreased with
supplementation of oyster mushroom powder from
434.34 Kcal/100 g in sample YSB to 393.83 Kcal/
100 g in sample OMB. The energy values in the for-
mulated product were higher than that of 362.59–
371.50 Kcal/100 g (Edima-Nyah et al., 2020) and
344.67–352.72 Kcal/100 g (Okafor et al., 2012).
Vitamin composition of cereal-based breakfast products
Vitamin composition of cereal-based breakfast product
is presented in Table 2. Pro-vitamin A in the cereal-
based breakfast products had no differences signifi-
cantly (P > 0.05) product SMB and TMB and
decreased with increase in mushroom powder supple-
mentation. The result of the study were higher than
2.0 mg/100 g to 4.3 mg/100 g found by Shar et al.
(2016) for pro-vitamin A in Soy-mumu fortified with
moringa leaf powder. According to Sheng et al.
(2018), processing techniques like mechanical homoge-
nisation and thermal processing might increase carot-
enoid bioavailability, a precursor to vitamin A.
Vitamin A is essential for cellular repair and mainte-
nance, immune response and neuron growth. Vitamin
B1 Thiamine increased drastically in the developed
products on supplementation with mushroom powder
from 0.08 mg/100 g in sample YSB to 0.43 mg/100 g
in sample PMB with no differences significantly
(P > 0.05) except in sample YSB. Vitamin B1 (thia-
mine) is important for biological function and respon-
sible for macronutrient metabolism and neuronal
function.

© 2022 Institute of Food Science and Technology International Journal of Food Science and Technology 2022
3756 Instant breakfast cereal O. A. Orngu and I. E. Mbaeyi-Nwaoha
Table 2 Vitamin composition of cereal-based breakfast products
Sample Pro vitamin A (mg/100g) Vitamin B1 (mg/100)
YSB 7.99d
 0.04 0.08a
 0.00
SMB 6.48cd  0.00 0.36b  0.03
TMB 6.47c  0.01 0.37ab  0.00
PMB 6.30b  0.01 0.43cd  0.00
OMB 5.98a  0.00 0.42c  0.02
Values are means  SD. Means with the same superscript in the same column are not different significantly (P > 0.05).
YSB, 80% yellow maize flour + 20% sesame flour + 0% oyster mushroom powder; SMB, 75% yellow maize flour + 20% sesame flour + 5% oyster
mushroom powder; TMB, 70% yellow maize flour + 20% sesame flour + 10% oyster mushroom powder; PMB, 65% yellow maize flour + 20% ses-
ame flour + 15% oyster mushroom powder; OMB, 60% yellow maize flour + 20% sesame flour + 20% oyster mushroom powder.
Vitamin B2 (riboflavin) content increased from
0.06 mg/100 g in sample YSB to 0.15 mg/100 g in
sample OMB with no significant (P > 0.05) differences
between sample PMB and OMB. The increase in vita-
min B2 (Riboflavin) in the products indicated that ses-
ame and mushroom supplementation to yellow maize
improved the riboflavin content and therefore, suited
for product formulation. Vitamin B2 (riboflavin) helps
with energy metabolism, ocular activity, mucosal
maintenance, antibody production and the formation
of red blood cells.
Supplementation of sample YSB with mushroom
powder significantly (P < 0.05) increased niacin com-
position in the cereal-based breakfast product. Oyster
mushroom is abundant in niacin and can be used as a
suitable vehicle for fortification to increase niacin con-
tent in foods. Vitamin B3 (niacin) is required for mac-
ronutrient metabolism, the development of sex
hormones and the synthesis of glycogen. Vitamin C
increases with supplementation of oyster mushroom
powder with no significant (P > 0.05) differences in
some of the samples. Similar studies by Gbaa et al.
(2019) on sorghum-based mumu fortified with water-
melon rind had vitamin C ranging from 5.97 mg/100 g
to 8.12 mg/100 g. Oyster mushroom supplementation
which is the source of vitamin C in the cereal-based
breakfast product can only be limited at 10% and fur-
ther addition lead to decrease in vitamin C content.
Vitamin C (ascorbic acid) serves as a coenzyme for
iron absorption and is beneficial to wound healing.
Mineral composition of cereal-based breakfast product
Mineral elements in cereal-based breakfast products
are shown in Table 3.
Calcium content in the cereal-based breakfast prod-
uct differed significantly (P < 0.05) and increased from
75.31 mg/100 g in the control (sample YSB) to
143.34 mg/100 g in sample SMB. It then decreased
consecutively to 58.02 mg/100 g in sample OMB. The
range in the research was above 42.33–53.41 mg/100 g
reported for calcium in cassava and mushroom flour
International Journal of Food Science and Technology 2022
Vitamin B2 (mg/100) Vitamin B3 (mg/100) Vitamin C (mg/100)
0.06a
 0.00 1.91a
 0.08 3.32a  0.00
0.07b  0.00 2.48b  0.02 3.36a  0.03
0.10c  0.00 3.89c  0.13 3.55b  0.76
0.14d  0.01 4.04cd  0.14 3.39a  0.37
0.15de  0.00 4.52d  0.02 3.34a  0.02
blends-fortified bread (Azeez et al., 2018). Calcium is
essential for the formation of bones and teeth, as well
as the activation of enzymes in the body and the regu-
lation of blood pressure.
Potassium content in the cereal-based breakfast
products increased with supplementation of mushroom
powder (sample MRP) from 0.65 mg/100 g in sample
YSB to 4.01 mg/100 g in sample OMB with significant
(P < 0.05) differences. Supplementation of oyster
mushroom increased the low amount of potassium
and was within the range reported by Abioye & Aka
(2015) of 21.67–233.35 mg/100 g for maize ogi fortified
with moringa. Potassium helps to sustain a steady
heartbeat and contract muscles by balancing fluids in
the body.
The flour samples are rich in magnesium but blend-
ing enriched the instant breakfast cereal which differed
significantly (P < 0.05). Magnesium aids in blood
pressure and sugar regulation. Muscles could contract,
nerves send signals, blood clot and enzymes function
because of this. Magnesium is also useful in teeth and
bones formation. Supplementation of yellow maize
and sesame flour with oyster mushroom differed signif-
icantly (P < 0.05) and led to increased amount of iron,
which is important in nutrition for activation of some
enzymes and for synthesis of amino acids, collagen,
neurotransmitters and hormones. Azeez et al. (2018)
reported a comparable range of 3.22–7.73 mg/100 g
but lower than 4.67–12.77 mg/100 g (Abioye & Aka,
2015). Zinc content increased to 1.32 mg/100 g in sam-
ple SMB upon addition of 5% of mushroom powder
and further decreased to 1.25 mg/100 g with no signifi-
cant differences (P > 0.05). This could be attributed to
dilution effect in the cereal-based breakfast product
with oyster mushroom supplementation. The other
cereal-based breakfast product had significant
(P < 0.05) differences. Supplementation with sesame
and mushroom to yellow maize gives a product with
significant amount of zinc, which is lost during maize
processing. Zinc is important to the body and part of
enzymes needed to make proteins and deoxyribonu-
cleic acid (DNA).
© 2022 Institute of Food Science and Technology
 Instant breakfast cereal O. A. Orngu and I. E. Mbaeyi-Nwaoha 3757

Table 3 Mineral composition (mg/100 g) of cereal-based breakfast product

Calcium Potassium Magnesium Iron Zinc

Sample mg/100 g mg/100 mg/100 mg/100 mg/100

YSB 75.31d  0.02 0.65a  0.04 12.25b  0.01 1.21a  0.00 0.40a  0.01
SMB 143.34e  0.01 1.03b  0.02 11.27a  0.00 2.44b  0.00 1.32d  0.00
TMB 68.68c  0.02 1.39c  0.00 12.29c  0.00 2.58c  0.02 1.25c  0.01
PMB 62.00b  0.00 2.43d  0.02 12.32d  0.01 2.80d  0.00 1.19b  0.01
OMB 58.02a  0.00 4.01e  0.01 12.62e  0.00 4.15e  0.01 1.19b  0.00

Values are means  SD. Means with the same superscript in the same column are not different significantly(P > 0.05).
YSB, 80% yellow maize flour + 20% sesame flour + 0% oyster mushroom powder; SMB, 75% yellow maize flour + 20% sesame flour + 5% oyster
mushroom powder; TMB, 70% yellow maize flour + 20% sesame flour + 10% oyster mushroom powder; PMB, 65% yellow maize flour + 20% ses-
ame flour + 15% oyster mushroom powder; OMB, 60% yellow maize flour + 20% sesame flour + 20% oyster mushroom powder.

Table 4 Sensory scores of cereal-based breakfast product

Sample Colour Texture Taste Flavour Mouthfeel Aftertaste Overall acceptability

YSB 6.80a  1.19 6.20ab  1.60 5.85b  1.80 5.90b  1.80 5.80ab  1.70 6.15b  2.10 7.10b  1.16
SMB 6.65a  1.46 6.55b  1.45 5.65b  1.90 5.95b  1.90 6.10b  1.51 5.85b  1.84 7.00b  1.02
TMB 6.40a  0.10 6.40b  1.39 6.10b  1.41 6.25b  1.16 5.60ab  1.63 6.15b  1.75 6.25ab  1.44
PMB 6.45a  1.09 5.60ab  1.81 5.00ab  1.65 5.75ab  1.51 5.50ab  1.39 5.35ab  1.98 5.80ab  1.67
OMB 6.15a  1.72 5.35a  1.38 4.60a  1.90 4.75a  1.86 4.95a  1.66 4.55a  1.87 5.25a  2.07

Values are mean  SD. Means with the same superscript in the same column are not significantly (P > 0.05) different.
YSB, 80% yellow maize flour + 20% sesame flour + 0% oyster mushroom powder; SMB, 75% yellow maize flour + 20% sesame flour + 5% oyster
mushroom powder; TMB, 70% yellow maize flour + 20% sesame flour + 10% oyster mushroom powder; PMB, 65% yellow maize flour + 20% ses-
ame flour + 15% oyster mushroom powder; OMB, 60% yellow maize flour + 20% sesame flour + 20% oyster mushroom powder.

4.80–6.90 recorded by Adeoye et al. (2019) for bread

Sensory Evaluation of Cereal-based breakfast product
The sensory scores of the cereal-based breakfast prod-
uct are presented in Table 4. Colour sensory scores
ranged from 6.15 to 6.80 with no differences signifi-
cantly (P > 0.05) in the instant breakfast cereal. The
sensory scores for the formulated products were
greater than the range of 4.40–6.53 recorded by
Usman (2012) for colour in African yam bean, maize
and coconut breakfast cereal.
The sensory scores for texture in the formulated
instant breakfast cereals was significantly (P > 0.05)
different and higher than the score of 2.75–4.25
reported by Ajala & Taiwo (2018) for ogi supplemen-
ted with oyster mushroom. Panellist showed preference
for samples SMB and TMB, which were supplemented
with 5% and 10% mushroom powder. It could be
deduced that oyster mushroom supplementation had
effect on panellist’s preference for textural attribute of
product. The sensory mean scores for taste were not
differences (P > 0.05) significantly from 6.10 to 5.00.
Sample TMB had the highest mean score of 6.10 and
the least in sample OMB with 4.60. Panelist showed
preference for sample TMB that was supplemented
with 10% mushroom powder, which enhance taste.
These scores were comparable to the range of
enriched with mushroom powder but lower than the
range score of 6.55–7.30 in findings by Mbaeyi-
Nwaoha & Uchendu (2016) for breakfast cereal for-
mulated from acha and fermented okara blends.
Flavour had highest sensory mean score of 6.25 in
sample TMB with the least mean score in sample
OMB with 4.75. The sensory scores for the developed
products varied significantly (P < 0.05) with the range
scores of 3.11–4.22 reported by Azeez et al.(2018) for
cassava bread fortified with mushroom powder but
was similar to findings by Edima-Nyah et al. (2020) in
the range of 5.80–7.20 for breakfast cereal formulated
from yellow maize, soybeans and unripe banana. Sam-
ple SMB had the peak mean score of 6.10 for mouth-
feel and differed (P < 0.05) significantly from the
developed control (sample YSB), which had 5.80.
Usman (2012) reported sensory score range of 4.60–
6.47 for mouthfeel in African yam bean, maize and
defatted coconut flour blends for breakfast cereal,
which was similar to the result for these studies.
The mean scores for aftertaste ranged from 6.15 in
sample SMB and TMB, which had the same mean
scores with the least 4.55 in sample OMB. The after-
taste scores of the cereal-based breakfast products
were similar to findings of 5.20–6.60 by Edima-Nyah

© 2022 Institute of Food Science and Technology International Journal of Food Science and Technology 2022
3758 Instant breakfast cereal O. A. Orngu and I. E. Mbaeyi-Nwaoha
et al. (2020). The result in this study showed declined
aftertaste with increase in mushroom supplementation.
Sample OMB had the least acceptability among
panellist with 5.25 and had distinct differences signifi-
cantly (P < 0.05) with the other developed products.
Supplementation of mushroom powder above 10% did
not gain acceptance among the panellists. Ajala and
Taiwo (2018) reported low acceptability scores of
2.50–3.50 for ogi supplemented with oyster mushroom
which varied significantly with the sensory scores in
this study of 5.25–7.10. The scores in this study were
similar to that of 5.60–7.20 by Edima-Nyah et al.
(2020) but slightly higher than the acceptability range
scores of 5.44–6.47 reported by Usman (2012).
CONCLUSION
This study showed that the cereal-based breakfast
product from yellow maize and sesame could be sup-
plemented with oyster mushroom to enhance protein
to a significant level of 22.54% with enriched vitamin
A, B3 and C. The formulated products could yield
remarkable values of minerals such as calcium, magne-
sium and iron. Sensory scores by the panellist showed
some of the breakfast cereal products such as YSB,
SMB and TMB were above average, which means it
could be commercialised. However, oyster mushroom
supplementation should be limited to only 10% during
formulation even though up to 20% gives higher nutri-
tional value but lower sensory acceptance. The devel-
oped cereal-based breakfast product could serve as
cheap source of nutritious meal in malnourished com-
munities in Nigeria areas for both adults and children.
Competing interest
Authors have no competing interest.
Ethical statement
Ethical approval was not required for this research.
Author contributions
Orngu Africa Orngu: Conceptualization (equal); For-
mal analysis (equal); Investigation (equal); Methodol-
ogy (equal); Writing – original draft (equal); Writing –
review & editing (equal). Ifeoma Elizabeth Mbaeyi-
Nwaoha: Project administration (equal); Supervision
(lead); Validation (lead); Writing – review & editing
(lead).
Peer review
The peer review history for this article is available at
https://publons.com/publon/10.1111/ijfs.15701.
International Journal of Food Science and Technology 2022
Data availability statement
The data for this study are openly available.
References
Abbas, S., Sharif, M.K., Shah, F-UI-H. & Ejah, R. (2016) . Prepara-
tion of sesame flour supplemented high protein and energy food
bars: Sesame flour supplement food bars. Pakistan Journal of Scien-
tific and Industrial Research Series B: Biological Sciences, 59, 20–32.
Abioye, V.F. & Aka, M.O. (2015). Proximate composition and sen-
sory properties of moringa fortified maize-ogi. Journal of Nutrition
and Food Science, S12, 1–4.
Adegnwa, M.O., Adebowale, A.A. & Solano, E.O. (2012). Effect of
thermal processing on biochemical composition, anti-nutritional
factors and functional properties of beniseed (Sesamum indicum)
flour. American Journal of Biochemistry and Molecular Biology, 2,
175–182.
Adeoye, B.K., Adeleye, K.A., Ani, I.F., Akinlade, A.R., Ngozi, E.O.
& Ajuzie, N.C. (2019). Quality evaluation of bread enriched with
mushroom powder. Journal of Environmental Science, Toxicology
and Food Technology, 13, 11–18.
Ajala, A.S. & Taiwo, T.F. (2018). Study on supplementation of ‘ogi’
with oyster mushroom flour (Pleurotus ostreatus). Journal of Nutri-
tion, Health and Food Engineering, 8, 287–291.
The research article was referenced based on the comparable result
with this study on the interaction of maize product with oyster
mushroom. The research was useful to understand the impact of the
chemical interaction of the develop products.
Alobo, F.P. (2001). Effect of Sesame Seed Flour on Millet Biscuit
Characteristics. Pp. 321. The Netherlands: Kluwer Academic
Publishers.
Anderson, J.W., Baird, P., Davis, R.H. Jr. et al. (2009). Health bene-
fits of dietary fiber. Nutrition Reviews, 67, 188–205.
AOAC. (2010). Official Methods of Analysis, 18th edn. Washington
DC: Association of Official Analytical Chemists.
Azeez, L.A., Adedokun, S.O., Adeoti, A.O. & Babalola, J.O. (2018).
Quality characteristics of fortified bread produced from cassava
and mushroom flours. Journal of Food Processing and Technology,
9, 2–5.
This article was referenced due to its research on the quality charac-
teristics of product processed with mushroom especially with signifi-
cance to mineral constitution which was useful to compare with
results from these study.
Biswas, T.K., Sana, N.K., Padal, R.K. & Huque, E.M. (2001). Bio-
chemical study of some oil seeds (Brassica, sesame and linseed).
Pakistan Journal of Biological Science, 4, 1002–1005.
Carbonero, E.R., Gracher, A.H.P., Smiderle, F.R. et al. (2006). A β-
glucan from the fruit bodies of edible mushrooms Pleurotus eryngii
and Pleurotus ostreatoroseus. Carbohydrate Polymer, 66, 252–257.
Edima-Nyah, A.P., Ntukidem, V.E. & Ta’awu, K.G. (2020). In-vitro
digestibility, glycemic index, nutritional and sensory properties of
breakfast cereals developed from flour blends of yellow maize, soy-
beans and unripe banana. International Journal of Food Nutrition
and Safety, 11, 13–36.
Gbaa, S.T., Ahemen, S.A., Eke, M.O. & Ochelle, P.O. (2019). Effect
of watermelon rind (citrullus lanatus) addition on the chemical and
sensory quality of sorghum-based mumu. Asian Food Science Jour-
nal, 11, 1–15.
Igbabul, B., Num, G. & Amoves, J. (2015). Quality evaluation of
composite bread produced from wheat, maize and orange fleshed-
sweet potato flours. American Journal of Food Science and Technol-
ogy, 2, 109–115.
The formulation in the study was useful to modify and adopt to
develop a cereal based breakfast product that will aid nutrition in
Nigerian rural communities using local materials. The article was
very important to as a reference material in the product formulation.
© 2022 Institute of Food Science and Technology

The article was referenced due to its novel research on processing of
traditional cereal to enhance protein quality which was useful to
determine processing technologies to deploy for this study.
Ihekoronye, A.I. & Ngoddy, P.O. (1985). Integrated Food Science
and Technology for the Tropics. Pp. 368–369. New York: Macmil-
lan Publishers.
Ingbian, E.K. & Adegoke, G.O. (2007). Nutritional quality of pro-
tein enriched mumu- A traditional cereal food product. Interna-
tional Journal of Food Science and Technology, 42, 476–481.
Ingbian, E.K. & Akpapunam, M.A. (2005). Appraisal of traditional
technologies in the processing and utilization of mumu; A cereal
based local food product. African Journal of Food and Nutritional
Sciences, 5, 1–18.
Kamal-Eldin, A., Yousif, G., Iskander, G.M. & Appelqvist, L.A.
(1992). Seed lipids of Sesamum indicum L. and related wild species
in Sudan I: fatty acids and triacylglycerols. Fat Science and Tech-
nology, 94, 254–259.
Kirk, R.H. & Sawyer, R. (1998). Pearson’s Chemical Analysis of
Foods, 10th edn. Pp. 204–212. Edinburgh: Longman Scientific and
Technical.
Makinde, F.M. & Akinoso, R. (2014). Comparison between the
nutritional quality of flour obtained from raw, roasted and fermen-
ted sesame (Sesamum indicum L.) seed grown in Nigeria. Acta Sci-
ence and Processing Technology of Food, 13, 309–319.
Mattila, P., Konko, K., Eurola, M. et al. (2001). Contents of vita-
mins, minerals elements, and some phenolic compounds in culti-
vated mushrooms. Journal of Agriculture and Food Chemistry, 49,
2343–2348.
Mbaeyi-Nwaoha, I.E., Egbo, P.C., Omah, E.C. & Davidson, G.I.
(2015). Production and quality assessment of gluten-free and
nutrient-dense biscuits from acha, pigeon pea and sweet potato
blends. International Journal of Food and Nutritional Sciences, 2,
129–139.
Mbaeyi-Nwaoha, I.E. & Uchendu, N.O. (2016). Production and evalu-
ation of breakfast cereals from blends of acha and fermented soybean
paste (okara). Journal of Food Science and Technology, 53, 50–70.
Mbata, T.I., Ikenebomeh, M.J. & Alaneme, J.C. (2009). Studies on the
microbiological, nutrient composition and antinutritional contents of
fermented maize flour fortified with bambara groundnut (Vigna sub-
terranean L.). African Journal of Food Science, 3, 165–171.
Ojiako, O.A., Igwe, C.U., Agha, N.C., Ogbuji, C.A. & Onwuliri,
V.A. (2010). Protein and amino acid compositions of Sphenostylis
stenocarpa, Sesamum indicum, Monodora myristica and Afzelia afri-
cana seeds from Nigeria. Pakistan Journal of Nutrition, 9, 368–372.
© 2022 Institute of Food Science and Technology
View publication stats
Instant breakfast cereal O. A. Orngu and I. E. Mbaeyi-Nwaoha 3759
Okafor, J.N.C., Okafor, G.I., Ozumba, A.U. & Elemo, G. (2012).
Quality characteristics of bread made from wheat and Nigerian
oyster mushroom (Pleurotus pulmonarius) powder. Pakistan Journal
of Nutrition, 11, 5–10.
Okeke, J.N.C., Ozumba, A.U., Olatunji, O.O. & Odunfa, S.A.
(2003). Effect of drying methods on some qualities of Nigerian
Pleurotus pulmonarius mushroom powder. Nigerian Food Journal,
21, 137–143.
Osborne, D.R. & Voogt, F. (1978). The Analysis of Nutrients in
Foods. Pp. 23–34. New York: Academic Press.
Oyarekua, M.A. & Adeyeye, E.I. (2009). Comparative Evaluation of
the nutritional quality, functional properties and amino acid profile
of co-fermented maize/cowpea and sorghum/cowpea ogi as Infant
complementary food. Asian Journal of Clinical Nutrition, 1, 31–39.
Rop, O., Mlcek, J. & Jurikova, T. (2009). Beta-glucans in higher
fungi and their health effects. Nutrition Review, 67, 624–631.
Sefa-Dedeh, S.K., Sakyi-Dawson, E., Afoakwa, E.O., Andoh-Kumi,
K. & Tano-Debrah, K. (2001). Effect of drying method, packaging
material and storage on the quality of cowpea-based weaning foods.
Pp. 25–28. New Orleans: Paper presented at the Annual meeting of
the Institute of Technology.
Shar, F.M., Igbabul, B.D., Ikya, J. & Dabels, N. (2016). Quality
evaluation of soy-mumu supplemented with moringa leaf powder.
Journal of Food and Nutrition Sciences, 4, 131–135.
Steel, R.G.D. & Torrie, J.H. (1980). Principles and Procedures of
Statistics. A Biometrical Approach, 2nd edn. Pp. 44. New York:
McGraw Hill Book Company.
Tersoo-Abiem, E.M., Gbaa, S.T. & Sule, S. (2019). Effect of mush-
room (Coprinellus micaceus) flour addition on the quality charac-
teristics of millet-based Ibyer. Research Journal of Food and
Nutrition, 3, 1–5.
Findings of this study were referenced due to its quality research on
the proximate composition of a similar cereal based product from
millet fortified with mushroom. The results gave an insight to possi-
ble outcomes from the study with yellow maize, sesame and mush-
room and the results were comparable.
Usman, G.O. (2012). Production and Evaluation of Breakfast Cereals
from Blends of African Yam Bean (Sphenostylis stenocarpa), Maize
(Zea mays) and Defatted Coconut (Cocos nucifera). M.Sc disserta-
tion, Nsukka: Department of Food Science and Technology, Uni-
versity of Nigeria.
Wakil, S.M. & Kazeem, M.O. (2012). Quality assessment of weaning
food produced from fermented cereal-legume blends using starters.
International Food Research Journal, 19, 1679–1685.
International Journal of Food Science and Technology 2022