production, sensory evaluation and proximate analysis of breakfast meal from wheat, soya beans and corn flour
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CHAPTER ONE
1.1 INTRODUCTION
Breakfast is the meal that fuels the beginning of the school day. After rejuvenating night of sleep, the brain and body need fuel to operate. And what’s the best way to get the engine revived up and the body and brain ready to soar? Whole grains, fiber and protein, why whole grains and not sugary cereal or a packaged pastry. Whole grains are absorbed by the body more slowly so that you don’t get a blood sugar spike, and they along with fiber and protein are more likely to keep your belly’s feeling happy until snack time or lunch.
Breakfast is often described as the most important meal of the day, providing as it does sustenance and energy i.e., calories for whatever activities lay ahead.
As nutritionist Adelle Davis famously put it back in the 1960s: “Eat breakfast like a king, lunch like a prince and dinner like a pauper.” According to the latest evidence, we should all be aiming to consume around 15–25% of our daily energy intake at breakfast (i.e., 300–500 calories for women and 375–625 for men.
There have, of course, also been significant changes over the course of history.
Breakfast meal in Nigeria are quick and easy to prepare. They are usually meals you can rustle up and eat. Before you dash out on a working day. Most Nigerians still prefer to eat leftovers from the previous day’s dinner because they love it. For other they do so due to lack of breakfast meal ideas. Some only take good old bread and chocolate drink before dashing out to beat the rush hour.
Kid who eat breakfast do better in school are more likely to participate in physical activities and eat healthier overall. So tomorrow morning don’t run out the door on an empty stomach. Fuel up with a healthy breakfast.
Kid who don’t eat breakfast are less able to learn at school, get less ion (an important nutrient) in their diets, and are more likely to have a higher body mass index (BMI), which is a sign they may be overweight.
Breakfast meal made from soybeans, corn flour and wheat
Corn flour is a type of flour that’s milled from dried whole corn kernels. It contains the hull, germ, and endosperm of the corn and is considered a whole grain flour. Corn flour is usually yellow, but it can also be white or blue depending on the variety of corn it uses. The texture is fine and smooth, similar to whole wheat flour.
The soybean or soya bean (Glycine max) is a species of legume native to East Asia, widely grown for its edible bean, which has numerous uses.
Wheat is a grass widely cultivated for its seed, a cereal grain which is a worldwide staple food. The many species of wheat together make up the genus Triticum; the most widely grown is common wheat (T. aestivum
1.2 AIMS AND OBJECTIVES OF THE STUDY
- To produce breakfast meal from soybeans, cornflour and wheat.
- To carryout sensory evaluation on the breakfast meal
- To carryout proximate analysis of the samples.
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