International Journal of Nutrition and Food Sciences

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Preparation and Evaluation of Granola – a Breakfast Cereal, Sustituted with Maize (Zea May) and Coconut (Cocos Nucifera) Blend

Received: 9 January 2016    Accepted: 19 January 2016    Published: 1 February 2016
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Abstract

Granola was produced using three varieties of maize namely, yellow, white and pop and oat as control. Coconut was added to the granola sample in order to replace walnut in the control. They were subjected to sensory, chemical and functional evaluation. Sensory analysis showed that there was significant difference in their color and taste, while flavor, texture, crispness and overall acceptability showed no significant difference (p≥0.05). Chemical analysis result showed that oat based granola had the highest value for fat, protein, energy, sugar, starch and amylopectin, while yellow maize granola had the highest value for moisture content and carbohydrate and white maize granola had the highest value for crude fibre and amylose. Granola produced from pop maize had the highest value for ash. There was no significant difference (P≥0.05) in ash, protein energy and amylopectin between oat granola (control) and maize based granola samples. Functional analysis of the samples showed that oat granola had the highest value for water absorption capacity and swelling power. Yellow maize granola had the highest value for dispersibility and bulk density. Pop corn granola had the highest value for solubility. There was no significant difference (P≥0.05) in bulk density and water absorption capacity.

DOI 10.11648/j.ijnfs.20160501.17
Published in International Journal of Nutrition and Food Sciences (Volume 5, Issue 1, January 2016)
Page(s) 47-52
Creative Commons

This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.

Copyright

Copyright © The Author(s), 2024. Published by Science Publishing Group

Keywords

Granola, Substitution, Preparation, Evaluation, Maize, Coconut, Breakfast - Cereal

References
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    Eke - Ejiofor Joy, Beleya Ellen Aswei, Gbarasogo Mbarabari Nicholas. (2016). Preparation and Evaluation of Granola – a Breakfast Cereal, Sustituted with Maize (Zea May) and Coconut (Cocos Nucifera) Blend. International Journal of Nutrition and Food Sciences, 5(1), 47-52. https://doi.org/10.11648/j.ijnfs.20160501.17

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    ACS Style

    Eke - Ejiofor Joy; Beleya Ellen Aswei; Gbarasogo Mbarabari Nicholas. Preparation and Evaluation of Granola – a Breakfast Cereal, Sustituted with Maize (Zea May) and Coconut (Cocos Nucifera) Blend. Int. J. Nutr. Food Sci. 2016, 5(1), 47-52. doi: 10.11648/j.ijnfs.20160501.17

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    AMA Style

    Eke - Ejiofor Joy, Beleya Ellen Aswei, Gbarasogo Mbarabari Nicholas. Preparation and Evaluation of Granola – a Breakfast Cereal, Sustituted with Maize (Zea May) and Coconut (Cocos Nucifera) Blend. Int J Nutr Food Sci. 2016;5(1):47-52. doi: 10.11648/j.ijnfs.20160501.17

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  • @article{10.11648/j.ijnfs.20160501.17,
      author = {Eke - Ejiofor Joy and Beleya Ellen Aswei and Gbarasogo Mbarabari Nicholas},
      title = {Preparation and Evaluation of Granola – a Breakfast Cereal, Sustituted with Maize (Zea May) and Coconut (Cocos Nucifera) Blend},
      journal = {International Journal of Nutrition and Food Sciences},
      volume = {5},
      number = {1},
      pages = {47-52},
      doi = {10.11648/j.ijnfs.20160501.17},
      url = {https://doi.org/10.11648/j.ijnfs.20160501.17},
      eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20160501.17},
      abstract = {Granola was produced using three varieties of maize namely, yellow, white and pop and oat as control. Coconut was added to the granola sample in order to replace walnut in the control. They were subjected to sensory, chemical and functional evaluation. Sensory analysis showed that there was significant difference in their color and taste, while flavor, texture, crispness and overall acceptability showed no significant difference (p≥0.05). Chemical analysis result showed that oat based granola had the highest value for fat, protein, energy, sugar, starch and amylopectin, while yellow maize granola had the highest value for moisture content and carbohydrate and white maize granola had the highest value for crude fibre and amylose. Granola produced from pop maize had the highest value for ash. There was no significant difference (P≥0.05) in ash, protein energy and amylopectin between oat granola (control) and maize based granola samples. Functional analysis of the samples showed that oat granola had the highest value for water absorption capacity and swelling power. Yellow maize granola had the highest value for dispersibility and bulk density. Pop corn granola had the highest value for solubility. There was no significant difference (P≥0.05) in bulk density and water absorption capacity.},
     year = {2016}
    }
    

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  • TY  - JOUR
    T1  - Preparation and Evaluation of Granola – a Breakfast Cereal, Sustituted with Maize (Zea May) and Coconut (Cocos Nucifera) Blend
    AU  - Eke - Ejiofor Joy
    AU  - Beleya Ellen Aswei
    AU  - Gbarasogo Mbarabari Nicholas
    Y1  - 2016/02/01
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    N1  - https://doi.org/10.11648/j.ijnfs.20160501.17
    DO  - 10.11648/j.ijnfs.20160501.17
    T2  - International Journal of Nutrition and Food Sciences
    JF  - International Journal of Nutrition and Food Sciences
    JO  - International Journal of Nutrition and Food Sciences
    SP  - 47
    EP  - 52
    PB  - Science Publishing Group
    SN  - 2327-2716
    UR  - https://doi.org/10.11648/j.ijnfs.20160501.17
    AB  - Granola was produced using three varieties of maize namely, yellow, white and pop and oat as control. Coconut was added to the granola sample in order to replace walnut in the control. They were subjected to sensory, chemical and functional evaluation. Sensory analysis showed that there was significant difference in their color and taste, while flavor, texture, crispness and overall acceptability showed no significant difference (p≥0.05). Chemical analysis result showed that oat based granola had the highest value for fat, protein, energy, sugar, starch and amylopectin, while yellow maize granola had the highest value for moisture content and carbohydrate and white maize granola had the highest value for crude fibre and amylose. Granola produced from pop maize had the highest value for ash. There was no significant difference (P≥0.05) in ash, protein energy and amylopectin between oat granola (control) and maize based granola samples. Functional analysis of the samples showed that oat granola had the highest value for water absorption capacity and swelling power. Yellow maize granola had the highest value for dispersibility and bulk density. Pop corn granola had the highest value for solubility. There was no significant difference (P≥0.05) in bulk density and water absorption capacity.
    VL  - 5
    IS  - 1
    ER  - 

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Author Information
  • Department of Food Science and Technology, Rivers State University of Science and Technology Nkpolu, Port Harcourt, Nigeria

  • Department of Food Science and Technology, Rivers State University of Science and Technology Nkpolu, Port Harcourt, Nigeria

  • Department of Food Science and Technology, Rivers State University of Science and Technology Nkpolu, Port Harcourt, Nigeria

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