Abstract
Objectives
To improve the nutritional values of corn flakes enriched with edible mushrooms
Methods
Corn was processed into grit flour by cleaning, cooking and blending while oyster mushrooms was cultivated using substrate such as palm bunches, cocoa waste and wheat bran which was then roasted, dried and milled to produce mushrooms flour. A blend of corn grit and mushrooms was prepared in various proportions for the production of flakes using the extrusion process, with blending ratios of corn grit: mushroom as follows: MDX (95:5); DMX (90:10); XYZ (85:15); UPX (75:25); and control 100% corn grit. The samples were produced at the same temperature and speed. The corn grit and mushroom blends were subjected to functional and sensory evaluation. Proximate analysis was carried out on the flakes.
Results
Result of proximate analysis showed that protein, fat and fiber contents increased significantly in some samples with increased mushroom inclusion while carbohydrate decreased with increase in mushroom inclusion. For protein, values ranged from 0.98% in control sample to 5.55% in sample UPX (75:25); fat content ranged from 1.11% in control sample to 5.27% in sample UPX (75:25). Carbohydrate content ranged from 83.59% in control samples to 72.49% in sample UPX. There was also an increase in ash content with values ranging from 0.33% in control sample to 1.79% in sample UPX. Fiber increased from 6.17% in control sample to 8.26% in sample UPX. However overall acceptability evaluation showed that sample DMX (90:10) had the best in terms of acceptability. Functional properties for water absorption capacity, bulk density and swelling index indicate values ranging from 5.77 in control sample and 4.42 in sample UPX. Bulk density had values of 0.69 to 0.8; for swelling index it ranged from 4.53 to 4.72 for the various tests respectively
Conclusions
Increased mushroom inclusions decreased dough strength in flakes produced. However, edible mushrooms have shown tremendous potentials for complimenting the diet of toddlers at appropriate inclusion ratios for optimal growth
Funding Sources
Self funding.