Abstract:
This study was conducted for the purpose of making breakfast flakes from pearl millet flour and maize flour (gluten-free breakfast flakes).
The approximate dietary analysis of whole millet flour was performed and contained 15.33% protein, 5.42% fat, 0.98% fiber, 3.38% ash, 10.94% moisture, 63.26% carbohydrates.
Two samples of breakfast flakes were made in different proportions as follows:
100% pearl millet flour, 50% pearl millet flour and 50% maize flour.
The chemical ingredients of each type of breakfast flakes were also studied and the study proved that breakfast flakes with a higher percentage of pearl millet have a high nutritional value compared to the other types.
Sensory evaluation of only millet breakfast flakes gained the highest score of general acceptability.
