Consumers Acceptability And Physio Chemical Quality Of Breakfast From Malted Sorghum Sorghum Vulgarc Var KSVS Acha Digitaria Exilib And Cassava Manihot Esculante Starch

Thesis Abstract

Consumers Acceptability And Physio Chemical Quality Of Breakfast From Malted Sorghum Sorghum Vulgarc Var KSVS Acha Digitaria Exilib And Cassava Manihot Esculante Starch Abstract
This research project aimed to evaluate the consumer acceptability and physiochemical quality of breakfast products made from a combination of malted sorghum (Sorghum Vulgarc var KSVS), acha (Digitaria exilib), and cassava (Manihot esculante) starch. The study included the production of breakfast products using different ratios of the three main ingredients to determine the most acceptable formulation. Sensory evaluation was conducted to assess consumer preferences based on taste, texture, aroma, and overall acceptability of the breakfast products. Physicochemical analysis was also carried out to determine the nutritional composition, moisture content, ash content, and other relevant parameters of the breakfast products. The results indicated that the combination of malted sorghum, acha, and cassava starch in specific ratios led to the production of breakfast products with varying sensory attributes. Consumer acceptability was influenced by the proportions of the ingredients used in the formulations, with some ratios being more preferred by consumers compared to others. The sensory evaluation revealed that taste and texture were the most critical factors influencing consumer preferences for the breakfast products. Additionally, the physicochemical analysis showed variations in the nutritional composition of the breakfast products based on the ratios of malted sorghum, acha, and cassava starch used. The moisture content, ash content, and other parameters also differed among the different formulations. These findings highlight the importance of ingredient ratios in determining the overall quality and consumer acceptability of breakfast products made from malted sorghum, acha, and cassava starch. In conclusion, this study provides valuable insights into the consumer acceptability and physicochemical quality of breakfast products made from a combination of malted sorghum, acha, and cassava starch. The results can be used to optimize the formulation of these breakfast products to meet consumer preferences and nutritional requirements. Further research is needed to explore additional factors that may influence the acceptability and quality of breakfast products made from these ingredients.