Nutrient/antinutrient composition and sensory evaluation of breakfast cereal produced from blends of maize, millet, acha with soybean, crayfish and catfish

Background: Breakfast is an important meal of the day used to end the long night fast. Compared to the same amount eaten at night, breakfast seems to be used more effectively. It provides the fuel needed to start up daily activities.Objective: This study was designed to develop, and evaluate the nutritional, anti-nutritional, and sensory properties of gruel made from maize, millet, acha, soyabean, crayfish, and catfish.Methods: Three composite samples (YSCC=50% yellow maize: 25% soybeans: 12.5% crayfish: 12.5% catfish, MSCC = 50% millet : 25% soy beans: 12.5 % crayfish : 12.5% catfish, and ASCC = 50% Acha: 25% soybeans: 12.5% crayfish: 12.5%catfish) and the control (Control = 100% maize) were assayed to determine the nutritional and anti-nutrient composition and sensory attributes.Results: The results showed that there was a significant difference (p<0.05) in the crude protein and crude fibre contents among the four samples. The mineral composition showed significant differences (p<0.05) in potassium, sodium, calcium, and phosphorus contents among all four samples. Furthermore, anti-nutritional factors showed that ASCC had the lowest mean values of phytate (0.18±0.02mg/g), tannin (0.38±0.03mg/g) and oxalate (0.18±0.02mg/g) contents while MSCC had the highest mean values of tannin (0.57±0.02mg/g), trypsin inhibitor (0.89±0.14mg/g) and oxalate (0.27±0.01 mg/g) contents. The sensory evaluation indicated that there was no significant difference (p>0.05) among the four blends in terms of taste attributes. Control scored the highest in terms of overall acceptability followed by ASCC.Conclusion: Gruel blends produced in this study had good nutritional profile, sensory qualities, and compared favourably with the control sample (yellow maize only).