Nutritional and Functional Properties of a Developed Breakfast Meal from Maize, Soybean and Coconut

Abstract

Nutritional and functional properties of a developed breakfast meal was studied. A breakfast meal was developed from blends of Maize, Soybean and Coconut. The meal was developed in the ratio of maize: soybean: coconut (A- 60:30:10; B-60:20:20;C-60:10:30 and D-100:00:00).Sample D serves as the control. The protein, fat, ash and crude fibre in all the samples were higher than that of 100% maize but the carbohydrate content of the 100% maize was the highest. The moisture content were relatively the same. The swelling capacity, solubility and least gelation were higher in all the samples than that of control (100% maize). The bulk density is low in the control than the other samples. There was no difference in the water absorption capacity of the samples. There was no difference in colour, flavor, texture and overall acceptability of the blended samples. It is therefore concluded that consumption of the breakfast meal could be beneficial to individual requiring nutritious meal.