Optimization of Acha, Pigeon pea, Orange-fleshed sweet potato flour and egg shells blending ratio for better nutritional content of breakfast cereal
2025
Ayo Oluwadunsin Olugbuyi | Ajibola Mitchell Oyinloye | Adefisola Bola Adepeju | Kehinde Oyekunle Oni | Cordelia Nwadinife Jaiyeoba
Breakfast cereals are increasingly favored for their convenience and nutritional benefits, often replacing traditional breakfast foods. This study aimed to optimize flour blends of Acha, pigeon pea, Orange-Fleshed Sweet Potato (OFSP), and eggshell to develop a nutrient-rich breakfast cereal with improved nutritional and functional properties. Using response surface methodology and a mixture model, 16 experimental trials were conducted to evaluate the blends' proximate composition and amino acid profiles. The results revealed significant variations in nutritional content, with moisture levels ranging from 9.53 g (sample 13) to 11.32 g (sample1) and protein content showing notable differences across the trials. Carbohydrate levels were highest in samples 9 and 11, reaching 64.11 g per 100 g. Glutamic acid was identified as the most abundant amino acid, while tryptophan was the limiting amino acid. Based on the findings, an optimal blend ratio of 60:30:5:4 for Acha, pigeon pea, OFSP, and eggshell, respectively, was formulated. This blend produced a breakfast cereal with enhanced nutritional value, providing essential dietary components to support healthy body function and growth. The results highlight the potential of this optimized blend to combat malnutrition and serve as a functional food for diverse populations, particularly in regions where nutritional deficiencies are prevalent.
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