Evaluation of Phytochemical, Functional and Mineral Composition of Extruded Breakfast Cereals Made from Zea mays, Sorghum bicolor and Bryophyllum pinnatum Blends
Copyright © 2026 Musa Omotayo Jimoh, Oyindamola Comfort Olatunde
This work is licensed under a Creative Commons Attribution 4.0 International License.
- Attribution — You must give appropriate credit, provide a link to the license, and indicate if changes were made.
- No additional restrictions — You may not apply legal terms or technological measures that legally restrict others from doing anything the license permits.
Background: Breakfast cereals are a staple food that provides nutritional and sensory benefits. Incorporating plant-based ingredients with bioactive properties may enhance their nutritional and functional value.
Aims: This study aimed to evaluate the effect of Bryophyllum pinnatum leaf powder on the functional, pasting, mineral, phytochemical, and sensory properties of extruded breakfast cereals produced from maize (Zea mays) and sorghum (Sorghum bicolor) flour blends.
Methods: Five samples (MSB1, MSB2, MSB3, MSB4, and MSB5) were formulated from maize flour, sorghum flour and Bryophyllum pinnatum leaf powder at ratios of 70:28:2, 73:23:4, 78:16:6, 60:32:8, and 66:24:10 respectively, and were extruded. The functional, pasting, mineral, phytochemical, and sensory properties of the extrudates were determined.
Results: Bulk density, water absorption capacity, oil absorption capacity, swelling power, and solubility index ranged from 0.67 to 0.71 g/cm3, 1.70 to 1.88 g/g, 1.68 to 1.83 g/g, 9.07 to 11.19%, and 19.84 to 27.51%, respectively. Peak, trough, breakdown, final, setback viscosities ranged from 160 to 401.50 RVU, 140.50 to 357.50 RVU, 14.50 to 44 RVU, 337.50 to 828 RVU, 190.50 to 470.50 RVU, while pasting time ranged from 6.97 to 7.00 min. Sodium, potassium, calcium, iron, and zinc content ranged from 41.62 to 56.73 mg/100 g, 290.15 to 317.75 mg/100 g, 61.47 to 65.57 mg/100 g, 0.75 to 0.95 mg/100 g, and 0.44 to 0.66 mg/100 g respectively. Total phenolic content, total flavonoid content, and antioxidant activity ranged from 36 to 80.80 mg/mL, 101.10 to 201.90 mg/mL, and 28.91 to 306 µg/mL, respectively. Sensory evaluation revealed no significant differences (p > 0.05) in overall acceptability among MSB1, MSB2, and MSB3. The regression models yielded R² values of 0.86 for phenolic content and 0.99 for flavonoid content.
Conclusions: The inclusion of B. pinnatum leaf powder significantly influenced the functional, pasting, mineral, and phytochemical properties of the extruded breakfast cereals, and the formulations with lower inclusion levels (MSB1–MSB3) remained equally acceptable to panelists.
Keywords
How to Cite
Adepeju, A. B., Aluko, D. M., Olugbuyi, A. O., Oyinloye, A. M., & Adeniran, O. O. (2024). Assessment of mineral content, techno-functional properties and color of an extruded breakfast cereals using yellow maize, sorghum and date palm. Heliyon, 10(6), Article e27650. https://doi.org/10.1016/j.heliyon.2024.e27650 DOI: https://doi.org/10.1016/j.heliyon.2024.e27650
Akinyemi, T. Y., Akinyede, A. I., & Oluwajuyitan, T. D. (2022). Extruded breakfast cereal from finger millet flour blends: Nutritional composition, in-vivo protein quality assessment and biochemical indices of rat fed. NFS Journal, 29, 35–42. https://doi.org/10.1016/j.nfs.2022.10.001 DOI: https://doi.org/10.1016/j.nfs.2022.10.001
Allai, F. M., Azad, Z. R., Dar, B. N., & Gul, K. (2022). Effect of extrusion processing conditions on the techno-functional, antioxidant, textural properties and storage stability of wholegrain-based breakfast cereal incorporated with Indian horse chestnut flour. Italian Journal of Food Science, 34(3), 105–123. https://doi.org/10.15586/ijfs.v34i3.2238 DOI: https://doi.org/10.15586/ijfs.v34i3.2238
AOAC. (2019). Official methods of analysis (18th ed.). Association of Official Analytical Chemists.
Asaam, E. S., Adubofuor, J., Amoah, I., & Apeku, O. D. (2018). Functional and pasting properties of yellow maize-soya bean-pumpkin composite flours and acceptability study on their breakfast cereals. Cogent Food & Agriculture, 4(1), Article 1501932. https://doi.org/10.1080/23311932.2018.1501932 DOI: https://doi.org/10.1080/23311932.2018.1501932
Bala, M., Handa, S., Mridula, D., & Singh, R. K. (2020). Physicochemical, functional and rheological properties of grass pea (Lathyrus sativus L.) flour as influenced by particle size. Heliyon, 6(11), Article e05471. https://doi.org/10.1016/j.heliyon.2020.e05471 DOI: https://doi.org/10.1016/j.heliyon.2020.e05471
Dossa, S., Negrea, M., Cocan, I., Berbecea, A., Obistioiu, D., Dragomir, C., Alexa, E., & Rivis, A. (2023). Nutritional, physico-chemical, phytochemical, and rheological characteristics of composite flour substituted by baobab pulp flour (Adansonia digitata L.) for bread making. Foods, 12(14), Article 2697. https://doi.org/10.3390/foods12142697 DOI: https://doi.org/10.3390/foods12142697
Espitia-Hernández, P., Chávez González, M. L., Ascacio-Valdés, J. A., Dávila-Medina, D., Flores-Naveda, A., Silva, T., Ruelas-Chacón, X., & Sepúlveda-Torre, L. (2022). Sorghum (Sorghum bicolor L.) as a potential source of bioactive substances and their biological properties. Critical Reviews in Food Science and Nutrition, 62(8), 2269–2280. https://doi.org/10.1080/10408398.2020.1852389 DOI: https://doi.org/10.1080/10408398.2020.1852389
Ezegbe, C. C., Nkhata, S. G., Ukpong, E. S., Ezeh, M. C., Okocha, K. S., & Pedro, B. F. (2025). Physicochemical and sensory quality of breakfast cereals produced from flour blends of maize and pigeon pea. Heliyon, 11(4), e42612. https://doi.org/10.1016/j.heliyon.2025.e42612 DOI: https://doi.org/10.1016/j.heliyon.2025.e42612
Hussain, M. I., Farooq, M., & Syed, Q. A. (2020). Nutritional and biological characteristics of the date palm fruit (Phoenix dactylifera L.): A review. Food Bioscience, 34, Article 100509. https://doi.org/10.1016/j.fbio.2019.100509 DOI: https://doi.org/10.1016/j.fbio.2019.100509
Similar Articles
- Comparative Study of the Physicochemical, Phenolic, Mineral, and Antioxidant Profiles of Wild and Cultivated Carob (Ceratonia siliqua) Pulp from Morocco
- Nutritional properties and plausible benefits of Pearl millet (Pennisetum glaucum) on bone metabolism and osteoimmunology : a mini-review
- Effect of Citric Acid and Brine Pre-Treatment on Deodorization of Green Banana Flour
- Impact of Lycopene Supplementation on the Physicochemical, and Microbiological Properties of Fresh Goat Cheese: In Production
- Sprouting bioprocess as a sustainable tool for enhancing durum wheat (Triticum durum) nutrients and bioactive compounds
- Biological and functional properties of vine leaves
- Comparative Analysis of Nutritional Profile of a Formulated Composite Milk Alternative and a Conventional Infant Formula
- Hepatoprotective Potential of Probiotic-Enriched Stirred Yoghurt Against Metabolic Dysfunction-Associated Steatotic Liver Disease in a Rat Model
- Nutritional and Bioactive Profile of Gitumon: An Indonesian Traditional Herbal Beverage
- Association of obesity with the lower limbs osteoarthritis in a community of women from El Jadida province in Morocco
You may also start an advanced similarity search for this article.
NAJFNR is licensed under 