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 aimed to evaluate the consumer acceptability and physiochemical quality of breakfast products made from malted sorghum (Sorghum vulgare Var KSVS), acha (Digitaria exilis), and cassava (Manihot esculenta) starch. The study focused on assessing the sensory attributes of the breakfast products, including taste, aroma, texture, color, and overall acceptability. Physiochemical analyses were also conducted to determine the nutritional composition, moisture content, ash content, protein content, fat content, and carbohydrate content of the breakfast products. The research employed a combination of qualitative and quantitative methods to gather data on consumer preferences and product quality. The results indicated that the breakfast products made from malted sorghum, acha, and cassava starch were generally well accepted by consumers in terms of taste, aroma, texture, and overall acceptability. However, there were variations in consumer preferences for specific attributes among the different products. The physiochemical analyses revealed that the breakfast products had favorable nutritional compositions, with adequate levels of protein, fat, and carbohydrates. The moisture content and ash content were within acceptable ranges, indicating good product quality and stability. Overall, the findings suggest that breakfast products made from malted sorghum, acha, and cassava starch have the potential to be popular among consumers due to their sensory appeal and nutritional quality. The research provides valuable insights for food manufacturers and policymakers looking to promote the consumption of nutritious and culturally relevant breakfast options. Further research could focus on optimizing the formulations of these breakfast products to enhance their sensory attributes and nutritional profiles, as well as exploring marketing strategies to increase consumer awareness and acceptance.