@article{10.11648/j.jfns.20261405.23,
  author = {Simcha Chinyere Okeyahweh},
  title = {Sensory Acceptability and Microbiological Quality of Protein-Rich Malted Cereal Flakes Produced from Bambara Groundnut, Soybean and Wheat},
  journal = {Journal of Food and Nutrition Sciences},
  volume = {14},
  number = {5},
  pages = {404-407},
  doi = {10.11648/j.jfns.20261405.23},
  url = {https://doi.org/10.11648/j.jfns.20261405.23},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.20261405.23},
  abstract = {Nutritional improvement of cereal foods must be accompanied by acceptable sensory characteristics and satisfactory microbiological quality. Cereal-legume combinations can increase protein contribution, although increasing legume incorporation may influence taste, aroma, texture and consumer acceptance. This study evaluated the sensory acceptability and microbiological quality of protein-rich malted cereal flakes produced from Bambara groundnut, soybean and wheat and fortified with ginger, clove and date. Five formulations were developed: sample A contained 100% malted wheat and served as the control, whereas samples B-E contained 35% malted wheat with progressively increasing proportions of malted soybean and decreasing proportions of malted Bambara groundnut, together with 2% ginger, 2% date and 1% clove. The flour blends were hydrated, kneaded, spread, oven-roasted at 180°C for 20 min and formed into flakes. Sensory evaluation was conducted using a nine-point hedonic scale, while microbiological quality was assessed using liquid and powdered preparations inoculated onto nutrient agar, blood agar, chocolate agar and MacConkey agar and examined after inoculation, 24 h and 48 h. Sample D generally recorded comparatively high sensory scores, with overall acceptability values of 5.43 ± 1.76, 5.43 ± 2.36, 5.90 ± 1.77, 6.77 ± 1.57 and 5.30 ± 1.56 for samples A-E, respectively. Sample D was significantly more acceptable than samples A, B and E, whereas sample C was statistically intermediate. Aftertaste was also highest in sample D (6.10 ± 2.12). No detectable microbial growth was observed in samples A-E after 48 h on any of the culture media evaluated for either liquid or powdered preparations, and the diluent controls remained negative. The formulation containing 40% soybean, 20% Bambara groundnut and 35% wheat, together with ginger, date and clove, therefore produced the most acceptable cereal formulation. Although sample E had the highest protein content, its lower sensory score demonstrates that maximizing protein incorporation does not necessarily produce the most acceptable product. Overall, the findings indicate that appropriate cereal-legume formulation can improve nutritional characteristics while maintaining consumer acceptability, although the absence of detectable microbial growth under the specified culture conditions should not be interpreted as proof of sterility.},
 year = {2026}
}

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TY  - JOUR
T1  - Sensory Acceptability and Microbiological Quality of Protein-Rich Malted Cereal Flakes Produced from Bambara Groundnut, Soybean and Wheat
AU  - Simcha Chinyere Okeyahweh
Y1  - 2026/10/31
PY  - 2026
N1  - https://doi.org/10.11648/j.jfns.20261405.23
DO  - 10.11648/j.jfns.20261405.23
T2  - Journal of Food and Nutrition Sciences
JF  - Journal of Food and Nutrition Sciences
JO  - Journal of Food and Nutrition Sciences
SP  - 404
EP  - 407
PB  - Science Publishing Group
SN  - 2330-7293
UR  - https://doi.org/10.11648/j.jfns.20261405.23
AB  - Nutritional improvement of cereal foods must be accompanied by acceptable sensory characteristics and satisfactory microbiological quality. Cereal-legume combinations can increase protein contribution, although increasing legume incorporation may influence taste, aroma, texture and consumer acceptance. This study evaluated the sensory acceptability and microbiological quality of protein-rich malted cereal flakes produced from Bambara groundnut, soybean and wheat and fortified with ginger, clove and date. Five formulations were developed: sample A contained 100% malted wheat and served as the control, whereas samples B-E contained 35% malted wheat with progressively increasing proportions of malted soybean and decreasing proportions of malted Bambara groundnut, together with 2% ginger, 2% date and 1% clove. The flour blends were hydrated, kneaded, spread, oven-roasted at 180°C for 20 min and formed into flakes. Sensory evaluation was conducted using a nine-point hedonic scale, while microbiological quality was assessed using liquid and powdered preparations inoculated onto nutrient agar, blood agar, chocolate agar and MacConkey agar and examined after inoculation, 24 h and 48 h. Sample D generally recorded comparatively high sensory scores, with overall acceptability values of 5.43 ± 1.76, 5.43 ± 2.36, 5.90 ± 1.77, 6.77 ± 1.57 and 5.30 ± 1.56 for samples A-E, respectively. Sample D was significantly more acceptable than samples A, B and E, whereas sample C was statistically intermediate. Aftertaste was also highest in sample D (6.10 ± 2.12). No detectable microbial growth was observed in samples A-E after 48 h on any of the culture media evaluated for either liquid or powdered preparations, and the diluent controls remained negative. The formulation containing 40% soybean, 20% Bambara groundnut and 35% wheat, together with ginger, date and clove, therefore produced the most acceptable cereal formulation. Although sample E had the highest protein content, its lower sensory score demonstrates that maximizing protein incorporation does not necessarily produce the most acceptable product. Overall, the findings indicate that appropriate cereal-legume formulation can improve nutritional characteristics while maintaining consumer acceptability, although the absence of detectable microbial growth under the specified culture conditions should not be interpreted as proof of sterility.
VL  - 14
IS  - 5
ER  - 

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