Article abstract

International Journal of Biotechnology and Food Science

Research Article | Published March 2018 | Volume 6, Issue 1, pp. 1-8

 

Nutrient composition, lipid profile and sensory properties of cereal bar made from locally available cereals and nuts

 

 

 

 

 

 Eke-Ejiofor, J.*

 Okoye, C.

 

  Email Author

 

 Department of Food Science and Technology, Rivers State University, Nkpolu Oroworukwo P.M.B.5080, Port Harcourt, Nigeria.

 

 

 

 

…………....................……..............................…………….......………............……....…….......................................................……...........….........…………

Citation: Eke-Ejiofor J, Okoye C (2018). Nutrient composition, lipid profile and sensory properties of cereal bar made from locally available cereals and nuts. Int. J. Biotechnol. Food Sci. 6(1): 1-8.

…………....................……..............................…………….......………............……....…….......................................................……...........….........…………

 

 

 

 Abstract 


Cereal bar was produced using five different cereal grains namely, oat (control), millet, guinea corn, yellow and white maize. The developed samples were subjected to sensory evaluation, proximate analysis, mineral assay and fatty acid/lipid profile assessment. Sensory analysis result showed a significant difference (p ≤ 0.05) in color/appearance, texture/crispness, taste, aroma and overall acceptability with the yellow maize based cereal bar having the highest values in all the parameters evaluated and therefore more acceptable compared to other treatments. Proximate analysis result showed that moisture, ash and protein contents ranged from 5.09 to 6.78%, 1.54 to 1.90% and 21.3 to 23.9% respectively with sample E (guinea corn bar) having the highest values. Fiber content ranged from 3.89 to 6.08% while total available carbohydrate (TAC) ranged from 36.64 to 41.42% with sample D (millet bar) and sample B (yellow maize bar) as highest respectively. Fat content ranged from 23.27 to 29.38%, while energy ranged from 452.6 to 505.2 kcal with the control as the highest in both cases. Mineral analysis showed that potassium and magnesium ranged from 10.08 to 18.94 mg/kg and 12.88 to 22.82 mg/kg respectively with sample A (oat bar/control) has the highest in both cases. Phosphorus and zinc ranged from 5.70 to 8.01 mg/kg and from 6.17 to 12.32 mg/kg respectively, with sample B (white maize bar) as the highest and sample E (guinea corn bar) as the lowest in both cases, while calcium content ranged from 38.47 to 59.93 mg/kg with sample D (millet bar) as the highest and sample C (yellow maize bar) as the lowest. Lipid profile showed a significant difference (p ≤ 0.05) between the control and the newly developed cereal bars in terms of essential fatty acids (EFA). The highest linoleic acid content was found in sample E (millet bar) with 4% and the lowest in sample B (white maize bar) with 2.11%. Eicosarienoic acid and docosahexanoic acid had 6.51 and 11.68% respectively with sample E (millet bar) as the highest. Oleic and erucic acids content ranged from 1.64 to 11.68% and from 3.11 to 20.47% with the control having the highest values in both cases. The study showed an improvement in the nutritional and sensory qualities of the alternative cereal bar over the control sample.

Keywords  Cereal bars   nutrient composition   sensory properties   lipid profile 



 

Copyright © 2018 Author(s) retain the copyright of this article.

This article is published under the terms of the Creative Commons Attribution License 4.0




 References


Adewusi SRA, Udio AJ, Osuntogun BA (1993). Studies on the Carbohydrate Content of Bread Fruit (Artocarpus communis Forst.) from south-western Niger. Starch Nutr.85:285-294.

Amy M (2004). The Transformation of Rapeseed into Canola: A Cinderella Story.

AOAC (2012). Official Methods of Analysis, 17th Edition. Association of analytical Chemists. Washington D.C USA.

Bellisle F (2014). Meals and snacking, diet quality and energy balance. Physiol. Behav. 134:38-43.

BRASIL. Ministério da Saúde. Agência Nacional de Vigilância Sanitária. Normas técnicas especiais - Alimentos enriquecidos. Portaria nº 27, de 13 de janeiro de 1998. Aprova o Regulamento Técnico referente à Informação Nutricional Complementar (declarações relacionadas ao conteúdo de nutrientes), constantes do anexo desta Portaria. Diário Oficial da República Federativa do Brasil, Brasília, DF, 16 jan. 1998. Disponível em: . Acesso em: 16 mar. 2011.

Chapelot D (2011). The role of snacking in energy balance: a biobehavioral approach. J. Nutr. 141:158-62.

Eke-Ejiofor J, Beleya EA, Gbarasosgo MN (2016). Preparation and Evaluation of Granola-a breakfast cereal, substituted with maize (Zea mays) and coconut (Cocos nucifera) blend. Int. J. Nutr. Food Sci. 5(1):47-52.

Food Standards Australia New Zealand (2003). Erucic acid in food: A Toxicological Review and Risk Assessment Technical report series No. 21; Page 4 paragraph 1; ISBN 0-642-34526-0, ISSN 1448-3017.

Garriguet D (2007). Canadians’ eating habits. Health Rep. 18:17-32.

George D, Pamplona-Roger MD, Ester-Malaxetxebarria MD (2008). 250 Recipes for healing and prevention. 1st edition, p 106.

Grden L, Olivira C, Bortolozo S (2008). Elaboração de uma barra de cereal como alimento compensador para praticantesde atividades físicas e atletas. Revista Brasileira de Tecnologia Agroindustrial, 2(1):87-94, http://dx.doi.org/10.3895/ S1981-36862008000100008.

Jodral-Segado AM, Navarro-Alarcon M, Lopez-Martinez MC (2003). Magnesium and calcium contents in foods from SE Spain: influencing factors and estimation of daily dietary intakes. Sci. Total Environ. 312(1-3):47-58.

Lee Y, Lee HJ, Lee HS, Jang YA (2008). Analytical dietary fiber database for the National Health and Nutrition Survey in Korea. J. Food Compos. Anal. 21(1):35-42.

Lipoeto NI, Geok LK, Angeles-Agdeppa I (2013). Food consumption patterns and nutrition transition in South-East Asia. Public Health Nutr. 16:1637-43.

Ma Y (2003). Association between eating patterns and obesity in a free-living US adult population. Am. J. Epidemiol. 158:85-92.

Macedo MJ, Sousa-Gallagher JC, Oliveira EPB (2013). Quality by design for packaging of granola breakfast product. Food Control, 29: 438-443.

Martin CA, Carapelli R, Visantainer JV, Matsushita M, Evelazio de Souza N (2005). Trans fatty acid content in Brazilian biscuits. Food Chem. 93:445-448.

Menezes EW, Lajolo FM, Giuntini EB, Dan MCT (2009). New information on carbohydrates in the Brazilian Food Composition Databases. J. Food Compos. Anal. 22(5):446-452.

Nathalia da Silva, Cristiane R, Moacir E, Fernanda S, Adriane A, Flavio A, Clarissa D (2013). Food Sci. Technol. Campinas, 33(4):730-736.

Ng SW, Zaghloul S, Ali H, Harrison G, Yeatts K, El Sadig M, Popkin BM (2011). Nutrition transition in the United Arab Emirates. Eur. J. Clin. Nutr. 65:1328-37.

Onwuka GI (2005). Food Analysis and Instrumentation. Theory and practice Naphthali prints, Lagos, Nigeria. pp. 133-137.

Rafiu A, Check ZH, Norlelawati A, Asama AR (2014). Sensory Preference and Mineral Contents of Cereal Bars Made From Glutinous Rice Flakes and Sunnah Foods. IOSR J. Environ. Sci. Toxicol. Food Technol. (IOSR-JESTFT) e-ISSN: 2319-2402, p-ISSN: 2319-2399. 8(12):26-31. www.iosrjournals.org.

Sampaio RM, Marcos SK, Moraes ICF, Perez VH (2009). Moisture adsorption behavior of biscuits formulated using wheat, oatmeal and passion fruit flour. J. Food Process. Preserv. 33(1):105-113.

Steel RGD, Torrie JH (1980). Principles and procedures of statistics. MC GrHill Pub. Comp. Inc. New York UNE (Una Norma Espanola). (1974). 34- 074-74.

Silva VS. Sobrinho VS, Cereda MP (2013). Stability of cassava flour-based food bars. Food Sci.Technol. Campinas 33:192-198.

Tavella M, Peterson G, Espeche M (2000). Trans fatty acid content of a selection of foods in Argentina. Food Chem. 69:209-213.

The Commission of the European Communities (1980). "Commission Directive 80/891/EEC of 25 July 1980 relating to the Community method of analysis for determining the erucic acid content in oils and fats intended to be used as such for human consumption and foodstuffs containing added oils or fats". EurLex Official J. p. 254.

Tosh SM, Yada S (2010). Dietary fibres in pulse seeds and fractions: Characterization, functional attributes, and applications. Food Res. Int. 43:450-460.