Chemical and functional properties of soy and ginger enriched brown rice (Oryza sativa) based flaked breakfast cereal

Abstract

Breakfast meal, the first meal taken in the day is very important to start off the day well both physically and mentally.
This study sought to create quality breakfast cereal using locally available crops namely brown rice (Oryza sativa),
defatted soybean (Glycine max), and ginger (Zingiber officinale) flours. To get rid of dirt and superfluous objects, brown
rice, soybeans, and ginger were each cleansed separately. After being cleaned, drained, and dried for eight hours at 70 °C
in a cabinet dryer, the brown rice was milled. After being finely sliced, the ginger was ground after being dried for 20
hours in a hot air oven at 60 °C. The brown rice, defatted soybean, and ginger flours were optimized to get the quantities
required for each blend. To every 100g of the blends, 0.1g sweetener, 1g salt, 6 ml vegetable oil, 4g xanthan gum, and
before extrusion and flaking, 100 ml of water were added, mixed, and precooked for 30 minutes. Functional and chemical
properties were assessed. The outcome revealed that the moisture content of the breakfast cereal ranged from 8.70 –
9.47%, the protein content (11.72 – 16.11%), the carbohydrate content 67.88 – 72.88%, and the energy content (370.98 –
375.28 kcal). The flour blends exhibited higher mineral concentrations with increased supplementation of the blends. The
bulk density and water absorption show that the value improves with an increase in the brown–rice flour quantity, while
the swelling capacity improves with an increase in ginger flour. The results show that the formulation of these flour blends
is suitable for the production of a breakfast cereal with high nutritional value and functional properties that is energy dense
and has the potential for the diabetic.