Project Abstract

Abstract
This research project 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 involved the production of breakfast products including porridge and bread using the three different starch sources. Sensory evaluation was conducted to assess the consumer acceptability of the breakfast products in terms of taste, texture, aroma, and overall liking. Physiochemical analysis was carried out to determine the nutritional composition, color attributes, and textural properties of the breakfast products. Results showed that the breakfast products made from malted sorghum, acha, and cassava starch were generally well accepted by consumers. The products were rated highly in terms of taste, texture, aroma, and overall liking, indicating good consumer acceptability. In terms of physiochemical quality, the breakfast products differed in their nutritional composition, color attributes, and textural properties depending on the starch source used. Malted sorghum-based products exhibited higher levels of protein and dietary fiber compared to acha and cassava-based products. The color attributes also varied among the products, with malted sorghum products showing a darker color compared to acha and cassava-based products. Texture analysis revealed that the breakfast products made from cassava starch had a softer texture compared to those made from malted sorghum and acha. The textural properties of the products were influenced by the starch source, with cassava starch products exhibiting a smoother and more cohesive texture. Overall, the findings of this study suggest that breakfast products made from malted sorghum, acha, and cassava starch are well accepted by consumers and offer varying nutritional benefits and textural properties. The study highlights the potential of utilizing these underutilized starch sources in the production of nutritious and palatable breakfast products. Further research could explore optimization of formulations and processing techniques to enhance the nutritional quality and consumer acceptability of these breakfast products.

Project Overview