MICRONUTRIENT AND ANTI-NUTRIENT PROPERTIES OF COMPOSITE FLOUR AND BREAKFAST CEREAL FROM MALTED SORGHUM (Sorghum bicolor), TIGER NUT (Cyperus esculentus) AND CASHEW NUT (Anacardium occidentale)

Abstract

This study investigated the mineral, vitamins and anti-nutrient composition of composite flour and breakfast cereals formulated from malted Sorghum, tiger nut and cashew nut flour. The composite flour was formulated and mixed in the ratio 100:0:0, 65:05:30, 60:10:30, 55:15:30, 50:20:30 (malted sorghum, tiger nut, and cashew nut). The samples were analyzed for minerals, B vitamins and anti-nutritional properties. The mineral properties evaluated ranged as follows: Magnesium (42.56 to 71.24 mg/100g and 55.70 to 102.44 mg/100g), potassium (415.15 to 622.46 mg/100g and 565.39 to 721.34 mg/100g), calcium (225.34 to 294.23 mg/100g and 332.03 to 428.23 mg/100g), zinc (4.36 to 7.24 mg/100g and 8.57 to 14.25 mg/100g), and iron (5.26 to 8.36 mg/100g and 8.38 to 15.13 mg/100g). The B vitamins ranged thus: Thiamin (B1) (0.16 to 0.24 mg/100g and 0.23 to 0.77 mg/100g), Riboflavin (B2) (0.33 to 0.55 mg/100g and 1.04 to 1.57 mg/100g), Niacin (B3) (0.28 to 0.38 mg/100g and 0.46 to 1.39 mg/100g), Folate (B9) (0.35 to 0.66 mg/100g and 0.65 to 1.06mg/100g) and Cobalamin (B12) (0.09 to 0.37mg/100g and 0.21 to 0.49mg/100g) and the anti-nutritional properties ranged thus: Tannin (0.74 to 1.74 mg/100, 0.33 to 0.73 mg/100g), oxalate (0.67 to 1.67 mg/100g, 0.22 to 0.45 mg/100g), Phytate (0.67 to 1.67 mg/100g, 1.03 mg/100g) for the flour blends and breakfast cereal respectively. The mineral and vitamin composition of the flour blends and breakfast cereals increased with increase addition of tiger nut flour and constant cashew nut flour with higher concentration in the breakfast cereal showing it was not affected by high temperature. The anti-nutritional properties of both the flour and breakfast cereals were low and within the acceptable range, results showed decrease in the breakfast cereal which can be attributed to high temperature during processing.