Development of Breakfast Cereal Product Using Quality Protein Maize

Abstract

Quality protein maize is the protein rich and high yielding genotype of low cost and abundantly available maize. The objective of our research was to develop a nutritious ready-to-eat food product using quality protein maize. Thereby, maize based breakfast cereal was developed. Finger millet and carrot powder were used as additive and their proportions were determined. Initially, extrusion characteristics of maize were evaluated. Subsequently, the effect of addition of finger millet and carrot powder on maize based extrudate was studied. Then, the most acceptable product with their composition and processing parameters were analysed. The product was found to have 9.6% protein, 1.5% fat, 3.4% fibre, 2 mg/100g β-carotene, 3 mg/100g iron and 122 mg/100g calcium. Also, it had a bowl life of 4 min and a glycemic index 67.8.