Production and Evaluation of Porridge-Type Breakfast Product from Treculia africana and Sorghum Bicolor Flours

Porridge-type breakfast products were prepared by blending boiled and fermented (24 h) Treculia africana and fermented (24 and 48 h) sorghum flours in 80:20, 70:30, 60:40 and 50:50 ratios. Products were evaluated for composition, functional properties and sensory acceptability. A commercial indigenous porridge-type product (Ogi dawa), served as the control. Products contained 14.24%-15.75% crude protein, 4.09%-6.00% ether extract and an average metabolizable energy of 1.8 KJ. Fermented Treculia africana products had higher (p<0.05) soluble carbohydrate and water uptake than other products. The formulated products exhibited lower (p<0.05) apparent viscosity than equal concentration of the control. Residual anti-nutrients, tannin, phytate, cyanide and lectin were generally low in the products. Blend of 50:50 boiled Treculia africana and fermented (24 h) sorghum product was least preferred. All blends of fermented Treculia africana products except 50:50 ratio had high (p<0.05) scores for mouthfeel, colour and appearance. All formulated products had higher nutrient density than the control.