INFLUENCE OF PUMKIN SEED (CUCURBITA PEPO) PROCESSING METHOD ON THE QUALITY ATTRIBUTES OF FINGER MILLET (ELUSINE CORACANA) BASED BREAKFAST CEREALS
Abstract
Breakfast cereals are popular due to their case of production, preparation and nutritional contributions. They are usually produced by combining common cereals and legumes. Legumes are usually high in antinutrient, however, common processing techniques have been reported to reduce their effects, and sometimes at the expense of their nutritional composition. This study investigated the effect of substituting finger millet with processed pumpkin seed in the quantity of breakfast cereals. The specific objectives were to analyze the proximate and mineral composition. Functional and sensory properties of breakfast cereals produced from finger millet and 20% pumpkin seed (raw, fermented and roasted). Standard analytical methods were used to analyze the samples and data obtained were subjected to analysis of variance using Sessions, with means separated using Duncan's multiple Range Test (p
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