Comparison Study of the effect of adding composite corn/millet flour to breakfast flaks product

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.