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Nutrient and Sensory Attributes of Breakfast Meal (Tom Brown) Produced from Composite Flours of Local Rice, Pearl Millet, Pumpkin Pulp and Soybean

Author

Listed:
  • Ubbor, Stella C.

    (Department of Food Science and Technology, Michael Okpara University of Agriculture, Umudike, P.M.B. 7267, Umuahia, Abia State, Nigeria)

  • Elekeh, Rosemary I.

    (Department of Human Nutrition and Dietetics, Abia State University, Uturu, Abia State, Nigeria)

  • Ezeocha, Vanessa C.

    (Department of Food Science and Technology, Michael Okpara University of Agriculture, Umudike, P.M.B. 7267, Umuahia, Abia State, Nigeria)

  • Ekeh, Josephine I.

    (Department of Agriculture/Home Economics Education, Michael Okpara University of Agriculture, Umudike, PMB, 7267, Umuahia, Abia State, Nigeria)

  • Ogunsola, Oluwatoyin O.

    (Department of Food Science and Technology, Michael Okpara University of Agriculture, Umudike, P.M.B. 7267, Umuahia, Abia State, Nigeria)

  • Johan, Queen-Felicia N.

    (Department of Food Science and Technology, Michael Okpara University of Agriculture, Umudike, P.M.B. 7267, Umuahia, Abia State, Nigeria)

Abstract

Tom Brown is a porridge produced from blends of nutritious locally available ingredients. This study aimed at expanding the utilization of some indigenous crops. Tom Brown was made from toasted composite flours of local rice, pearl millet, pumpkin pulp and soybean. A total of seven formulations were obtained in this study (samples 201, 202, 203, 204, 205, 206 and 207). The proximate, mineral, vitamin composition and sensory attributes of the Tom Brown samples were assessed using standard procedures. The proximate composition result revealed significant (p

Suggested Citation

  • Ubbor, Stella C. & Elekeh, Rosemary I. & Ezeocha, Vanessa C. & Ekeh, Josephine I. & Ogunsola, Oluwatoyin O. & Johan, Queen-Felicia N., 2022. "Nutrient and Sensory Attributes of Breakfast Meal (Tom Brown) Produced from Composite Flours of Local Rice, Pearl Millet, Pumpkin Pulp and Soybean," International Journal of Home Economics, Hospitality and Allied Research, Department of Home Economics & Hospitality Management Education, University of Nigeria, Nsukka, vol. 1(2), pages 233-245, December.
    • Handle: RePEc:ris:ijheha:0007
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    More about this item

    Keywords

    Local Rice; Mineral; Pumpkin Pulp; Sensory Properties; Soybean; Tom Brown;
    All these keywords.

    JEL classification:

    • I00 - Health, Education, and Welfare - - General - - - General

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