scholarly journals Kerentanan Jenis Tepung terhadap Infestasi Kumbang Tepung Merah (Tribolium castaneum Herbst) (Coleoptera: Tenebrionidae)

Agrikultura ◽  
2016 ◽  
Vol 27 (3) ◽  
Author(s):  
Hendrival Hendrival ◽  
Latifah Latifah ◽  
Dedi Saputra ◽  
Orina Orina
Keyword(s):  
Population Growth ◽  
Tribolium Castaneum ◽  
Rice Flour ◽  
Potato Flour ◽  
Corn Flour ◽  
Glutinous Rice ◽  
Growth Development ◽  
Sweet Potato Flour ◽  
Tapioca Flour ◽  
Coleoptera Tenebrionidae

ABSTRACT Susceptibility of various flour types to the investation of red flour beetle ( Tribolium castaneum Herbst) (Coleoptera: Tenebrionidae) The research on the level of flour susceptibility against infestation of Tribolium castaneum has been conducted in laboratory under conditions of 28-30oC and relative humidity of 70-75%. Each type of flour was infested by 10 pairs of T. castaneum adult. Variables observation included the population growth, development period, weight losses percentage and susceptibility index. The results showed that degree of flour suitability against population growth namely wheat flour > corn flour > bran > mungbean flour > rice flour > potato flour > purple cultivar sweet potato flour > bread crumbs > glutinous rice flour > tapioca flour = sago flour. The longest median development time of T. castaneum was found in tapioca and sago flours of 86 days while the shortest was in wheat flour of 23.33 days. The highest weight loss percentage occurred on wheat and corn flours. The susceptibility level of flours to T. castaneum with resistant category included tapioca flour, corn flour, glutinous rice flour, purple cultivar sweet potato flour and bread crumbs. Mungbean flour was in moderate gategory while potato flour was in resistant to moderate category. Rice flour and bran were classified in susceptible category while corn and wheat flours were classified as highly susceptible. Keywords: Tribolium castaneum , Flour, Population growth, Development period, Susceptibility ABSTRAK Penelitian tingkat kerentanan jenis tepung terhadap infestasi Tribolium castaneum telah dilakukan di laboratorium pada kondisi suhu 28-30oC dan RH 70-75%. Setiap jenis tepung diinfestasi 10 pasang imago T . c a s t a n e u m . Variabel pengamatan meliputi pertumbuhan populasi, periode perkembangan, persentase susut berat dan indek kerentanan. Hasil penelitian menunjukkan bahwa tingkat kesesuaian jenis tepung terhadap pertumbuhan populasi yaitu tepung gandum > tepung jagung > dedak > tepung kacang hijau > tepung beras > tepung kentang > tepung ubi jalar kultivar ungu > tepung panir > tepung ketan putih > tepung tapioka = tepung sagu. Median waktu perkembangan T. castaneum paling lama dijumpai pada tepung tapioka dan sagu yaitu 86 hari, sedangkan paling singkat pada tepung gandum yaitu 23,33 hari. Susut berat tepung paling banyak terjadi pada tepung gandum dan jagung. Tingkat kerentanan jenis tepung terhadap T. castaneum yaitu katagori resisten meliputi tepung tapioka, tepung sagu, tepung ketan putih, tepung ubi jalar kultivar ungu, dan tepung panir. Katagori moderat yaitu tepung kacang hijau, sedangkan tepung kentang tergolong resisten sampai moderat. Tepung beras dan dedak tergolong katagori rentan, sedangkan tepung jagung dan gandum tergolong katagori sangat rentan. Kata Kunci: Tribolium castaneum , Tepung, Pertumbuhan populasi, Periode perkembangan, Tingkat kerentanan

scholarly journals Uji Penerimaan Konsumen Terhadap Mutu Sensorik Timphan Komposit Dengan Tepung Substitusi

2019 ◽  
Vol 4 (3) ◽  
pp. 55-64
Author(s):  
Analisa Fenia ◽  
Cut Nilda ◽  
Dian Hasni
Keyword(s):  
Sweet Potato ◽  
Block Design ◽  
Food Product ◽  
Rice Flour ◽  
Production Costs ◽  
Composite Flour ◽  
Selling Price ◽  
Potato Flour ◽  
Glutinous Rice ◽  
Sweet Potato Flour

Abstrak : Tepung ketan merupakan tepung yang mempunyai amilopektin tinggi sebagai bahan pokok pembuatan berbagai macam kue tradisional yang memiliki tekstur kenyal. Kebutuhan beras ketan nasional melebihi kapasitas produksi yang menyebabkan tepung ketan lokal di pasaran memiliki harga jual cukup tinggi. Upaya untuk diversifikasi bahan pangan dan menekan biaya produksi maka dilakukan pembuatan tepung komposit yang akan diaplikasikan pada produk timphan. Timphan merupakan produk pangan basah khas dari Aceh dengan variasi isi srikaya dan kelapa. Tepung komposit dibuat dengan pencampuran tepung ketan dengan tepung mocaf atau tepung ubi jalar kuning. Penerimaan konsumen terhadap timphan komposit akan diukur menggunakan uji  sensoris hedonik yang terdiri dari 4 uji atribut yaitu warna, aroma, rasa dan tekstur. Penelitian ini menggunakan rancangan acak kelompok (RAK) faktorial yang terdiri dari faktor pertama yaitu jenis tepung substitusi (T1 = tepung mocaf dan T2 = tepung ubi jalar kuning), faktor kedua yaitu persentase tepung substitusi dari total tepung komposit (K1= 60%, K2= 50% dan K3= 40%). Faktor jenis tepung substitusi (T) berpengaruh nyata terhadap warna timphan komposit, sedangkan faktor persentase tepung substitusi (K) berpengaruh sangat nyata terhadap tekstur timphan komposit.Kata kunci : tepung komposit, tepung ketan, tepung mocaf, tepung ubi jalar kuning, timphan.Abstract : Glutinous rice flour is flour which has high amylopectin as a staple for processing various kinds of traditional cakes that have a chewy texture. The need for national glutinous rice exceeds the production capacity which causes local sticky rice on the market  have a high selling price. Efforts to diversification and suppress production costs are made to make composite flour which applied to timphan products. Timphan is a typical wet food product from Aceh with variations of srikaya and coconut. Composite flour made by mixing sticky rice flour with mocaf flour or yellow sweet potato flour. Consumer acceptance of composite timphan measured using a hedonic sensory tests namely color, flavor, taste and texture. This study used a factorial randomized block design (RAK) which consists of the first factor, namely the type of substitution flour (T1 = mocaf flour and T2 = yellow sweet potato flour), the second factor is the percentage of substitution flour of total composite flour (K1 = 60%, K2 = 50%  and K3 = 40%). The type of substitution flour (T) has a significant effect on the color of composite timphan, while the percentage of substitution flour (K) has a very significant effect on the texture of composite timphan.Keywords : Composite Flour, Glutinous Rice Flour, Mocaf Flour, Yellow Sweet Potato Flour, Timphan.

scholarly journals Corn Wingko Processing Optimization Using Response Surface Methodology

2020 ◽  
Vol 1 (2) ◽  
pp. 28-33
Author(s):  
Jariyah Jariyah ◽  
Wicaksono L A ◽  
Septi N D
Keyword(s):  
Response Surface Methodology ◽  
Moisture Content ◽  
Water Content ◽  
Response Surface ◽  
Starch Content ◽  
Rice Flour ◽  
Crude Fiber ◽  
Corn Flour ◽  
Glutinous Rice ◽  
Tapioca Flour

Wingko is semi-wet food from Indonesia made from grated coconut, glutinous rice flour, sugar and other additives that form a distinctive taste and aroma. Utilization of corn in the form of flour aims to reduce the use of glutinous rice flour as the main composition of wingko because in addition to being an economic commodity, corn contains fiber which is useful for digestion. This study aims to determine the effect of the proportion of corn flour, sticky rice flour and tapioca on the physical and chemical properties of wingko. This study uses the Response Surface Methodology (RSM) method with the experimental design of the Central Composite Design (CCD) using 3 factors of 5 levels, namely the proportion of corn flour (43.18; 50; 60; 70; 76.82) (w / w), flour sticky rice (23,18; 30; 40; 50; 56,82) (w / w), tapioca flour (6,59; 10; 15; 20; 23,41) (w / w) are then processed using Design Expert software 7.1.5. The parameters observed were corn flour including water content, ash, starch, amylose, crude fiber and yield, in glutinous rice flour and tapioca including starch and amylose content, while in wingko products included water content, aw, starch, crude fiber and texture. The results showed that corn flour had a moisture content of 7.12%, ash 0.34%, starch 84.72%, amylose 21.22% of the total ingredients, crude fiber 1.15% and yield of 79.8%. Glutinous rice flour has a starch content of 81.98% and amylose 1.02% of the total ingredients while tapioca flour has a starch content of 78.71% and amylose 20.63% of the total ingredients. The optimum conditions of wingko products were obtained in the proportion of corn flour: sticky rice: tapioca 50:38:20 (w / w) with 23.46% moisture content, aw 0.881, starch content 50.87%, crude fiber 2.78% and texture 0.01194 mm / gs had desirability 0.831.

scholarly journals Corn Flour Formulation and Fortification Tests: Evaluation of Acceptability of Local Derived Product Called “Kabato” Case of Napalakaha, Nibolikaha and Tiangakaha of Region of Korhogo

2020 ◽  
Vol 9 (1) ◽  
pp. 41
Author(s):  
Kouassi Amenan Elodie ◽  
Gbogouri Grodji Albarin ◽  
Ndri Yao Denis ◽  
Niaba Koffi Pierre Valery ◽  
Amoakon Léonce ◽  
...  
Keyword(s):  
Sweet Potato ◽  
Dietary Habits ◽  
Composite Flour ◽  
Potato Flour ◽  
Soya Flour ◽  
Nutritional Knowledge ◽  
Corn Flour ◽  
Sweet Potatoes ◽  
Sweet Potato Flour ◽  
Method Analysis

The good use of food is one of the fundamental points of the food security of the populations especially in the developing countries. Therefore, for convincing results, the methods of strengthening nutritional knowledge by improving the culinary practices of vulnerable populations must take into account the dietary habits of the targets. The objective of the present study was to contribute to the consumption of the project crops to develop food formulations. In practice, eight (8) cornmeal formulas using soybeans and orange-fleshed sweet potatoes have been proposed and submitted to the grantees. The different proportions of ingredient to be mixed were obtained by the Pearson's Square method. Analysis of the sensory evaluation data was possible to the Statistical Package for Social Sciences (SPSS) software version 21 and the different results were presented in the form of radar graphs. The results showed that simultaneously flours and “kabato” accepted by the populations of the study area were formulations of: - E: 72.26 percent of maize flour and 27.74 percent of sweet potato flour - F: 53.76 percent of corn flour and 46.24 percent of sweet potato flour - G: 89.3 percent of composite flour (maize and sweet potato) and 10.7 percent of soya flour - H: 78.09 percent of composite flour (maize and sweet potato) and 21.91 percent of soya flour So, it can be envisaged to implement a strategy for a better vulgarization of these methods.

scholarly journals PENGARUH LAMA PERENDAMAN DAN KONSENTRASI NATRIUM METABISULFIT TERHADAP KANDUNGAN VITAMIN C DAN TINGKAT KECERAHAN DALAM PEMBUATAN TEPUNG UBI JALAR, TEPUNG JAGUNG DAN TEPUNG SINGKONG

2018 ◽  
Vol 6 (2) ◽  
pp. 67
Author(s):  
Ika Okhtora Angelia ◽  
Abd. Azis Hasan
Keyword(s):  
Vitamin C ◽  
Sweet Potato ◽  
Potato Flour ◽  
Corn Flour ◽  
Sweet Potatoes ◽  
Soaking Time ◽  
Color Changes ◽  
Browning Reaction ◽  
Two Factors ◽  
Sweet Potato Flour

The types of plants commonly used to making flour include tubers that have carbohydrates that resemble as wheat, are sweet potatoes, potatoes, corn, and cassava. The problem often faced by food containing carbohydrates is easy to a browning reaction because of the activity of polyphenols and oxidation enzymes which can convert polyphenols into polycarbonate insulation. The defective that causes color changes during storage can be overcome by using additives that are standard and safe for consumption such as Natrium Metabisulfite. The effect of soaking time on Natrium Metabisulfite on the whitish degree of flour will also be studied. This study was conducted to determine Vitamin C level and the whitish degree of flour in the process of making cassava flour, sweet potato flour and corn flour. The research used  factorial design with three treatment combinations and each treatment was repeated three times with two factors, soaking length (15 minutes, 30 minutes , 45 minutes) and Natrium Metabisulfite concentration (1 gram , 2 gram , 3 gram). The results showed that sweet potato flour of had the highest significant effect the whitish degree of flour (treatment A3N3) and vitamin C (treatment A2N3). Soaking length and Natrium Metabisulfite had significant effect the whitish degree of flour and vitamin C.

scholarly journals OPTIMASI FORMULASI FLAKES BERBASIS TEPUNG UBI CILEMBU TEPUNG TAPIOKA SERTA TEPUNG KACANG HIJAU

2019 ◽  
Vol 6 (1) ◽  
pp. 40
Author(s):  
Thomas Gozaly
Keyword(s):  
Water Absorption ◽  
Protein Content ◽  
Water Content ◽  
Sweet Potato ◽  
Green Bean ◽  
Potato Flour ◽  
Bean Flour ◽  
Sweet Potato Flour ◽  
Tapioca Flour ◽  
Color Attribute

The purpose this research is to determine the best formulation of Flakes have as a base  Cilembu sweet potato flour, tapioca flour,and green bean flour making using the Design Expert Application with Design D-optimal method. This research was done within two phases. The preliminary phase is was to determine starch and carotenoid in Cilembu sweet potato flour. The main this research is determine the best formulation of Flakes The respon in this research are chemical responses (including protein content, fat content, fyber content, and water content), physical response (including water absorption, and wrecked time), and sensory response (including color, aroma, flavor, and texture). The Flakes is made from Cilembu sweet potato flour, tapioca flour,and green bean flour. The application provides 11 formulations and made 1 formulations optimal, which Cilembu sweet potato flour 27,73%, tapioca flour 14,99%, and green bean flour 12,29%, sugar 14%, salt 1%, and water 30%. The responses results are 8,87% for protein content, 0,38% for fat content, 3,96% for crude fyber contect, 3,5% for water content, 141,03% for water absorption, 15 minutes wrecked time, 4,7 for color attribute before add milk, 5,33 for color attribute after add milk, 5,47 for flavor attribute after add milk, 5,27 for aroma attribute after add milk, 4,57 for flavor texture after add milk.  

scholarly journals RASIO TEPUNG TAPIOKA, TEPUNG KETAN DAN TEPUNG UBI JALAR UNGU TERHADAP SIFAT FISIKOKIMIA DODOL

Pro Food ◽  
2018 ◽  
Vol 4 (2) ◽  
pp. 324
Author(s):  
Solihatun Hafizah ◽  
Ahmad Alamsyah ◽  
Yeni Sulastri
Keyword(s):  
Sweet Potato ◽  
Chemical Quality ◽  
Potato Flour ◽  
Total Anthocyanin ◽  
Physical Quality ◽  
L Value ◽  
Sweet Potato Flour ◽  
Purple Sweet Potato ◽  
Tapioca Flour

ABSTRACT           The purpose of this research was to determine the effect of the ratio of tapioca flour, glutinous flour and purple sweet potato flour to the physicochemical properties of dodol with chemical quality (moisture content, total anthocyanin, and reduction sugar) and physical quality of the color (L value and oHue value). This study used Randomized Block Design (RBD) consisting of 6 treatments T1= Tapioca Flour 80%: Glutinous Flour 10%: Purple Sweet Potato Flour 10%, T2= Tapioca Flour 70%: Glutinous Flour 15%: Purple Sweet Potato Flour 15%, T3= Tapioca Flour 60%: Glutinous Flour 20%: Purple Sweet Potato Flour 20%, T4=Tapioca Flour 50%: Glutinous Flour 25%: Purple Sweet Potato Flour 25%, T5= Tapioca Flour 40%: Glutinous Flour 30%: Purple Sweet Potato Flour 30%, T6= Tapioca Flour 30%: Glutinous Flour 35%: Purple Sweet Potato Flour  35% with 3 times repetitions. The data of the research were analyzed using the diversity analysis at 5% level using Co-stat software and tested continued using the test of Honest Real Difference (HRD) if there was real difference. The results showed that the ratio of tapioca flour, glutinous flour and purple sweet potato flour gave a significantly different effect on chemical quality (moisture content, total anthocyanin, and reduction sugar), and physical quality of the color (oHue value) but gave no significant effect on physical quality of the color (L value). The result showed that the ratio of tapioca flour 30%: glutinous flour 35%: purple sweet potato flour  35% was the best treatment with moisture contect of 24.21%, total anthocyanin 8.48 mg/100g, reducing sugar 7.83%, L value of 23.85 and oHue value 360.14   Keywords: dodol, glutinous flour, tapioca flour, purple sweet potato flour   ABSTRAK Tujuan dari penelitian ini adalah untuk mengetahui pengaruh rasio tepung tapioka, tepung ketan dan tepung ubi jalar ungu terhadap sifat fisikokimia dodol dengan kualitas kimia (kadar air, total antosianin, dan kadar gula reduksi) dan mutu fisik warna (nilai L dan nilai oHue). Penelitian ini menggunakan Rancangan Acak Kelompok (RAK) yang terdiri dari 6 perlakuan T1= Tepung Tapioka  80% :Tepung Ketan 10% :Tepung Ubi Jalar Ungu  10%, T2= Tepung Tapioka  70% :Tepung Ketan 15% :Tepung Ubi Jalar Ungu 15%, T3= Tepung Tapioka  60% :Tepung Ketan  20% :Tepung Ubi Jalar Ungu  20%, T4= Tepung Tapioka  50% :Tepung Ketan  25% :Tepung Ubi Jalar Ungu  25%, T5= Tepung Tapioka  40% :Tepung Ketan  30% :Tepung Ubi Jalar Ungu  30%, T6= Tepung Tapioka  30% :Tepung Ketan  35% :Tepung Ubi Jalar Ungu 35% dengan 3 kali pengulangan. Data hasil penelitian dianalisis menggunakan analisis keragaman pada taraf 5% menggunakan software Co-stat dan diuji lanjut menggunakan uji Beda Nyata Jujur (BNJ) jika terdapat beda nyata. Hasil penelitian menunjukkan bahwa rasio tepung tapioka, tepung ketan dan tepung ubi jalar ungu memberikan pengaruh yang berbeda nyata terhadap mutu kimia (kadar air, total antosianin dan gula reduksi) dan mutu fisik warna (nilai oHue) namun memberikan pengaruh yang tidak berbeda nyata terhadap mutu fisik warna (nilai L). Berdasarkan hasil penelitian menunjukkan bahwa rasio tepung tapioka (30%), tepung ketan (35%) dan tepung ubi jalar ungu (35%) merupakan perlakuan terbaik dengan kadar air sebesar 24,21%, total antosianin 8,48 mg/100g, gula reduksi 7,83%, nilai L sebesar 23,85 dan nilai oHue 360,14.   Kata Kunci: dodol, tepung ketan, tepung tapioka, tepung ubi jalar ungu.

scholarly journals Determination and Optimization of Flour for Producing Crispy Baby Tilapia using Plackett Burman Design and Central Composite Design Method

2017 ◽  
Vol 12 (1) ◽  
pp. 1
Author(s):  
Syamdidi Syamdidi ◽  
Diah Ikasari ◽  
Hasta Octavini
Keyword(s):  
Central Composite Design ◽  
Oreochromis Niloticus ◽  
Design Method ◽  
Rice Flour ◽  
Corn Flour ◽  
Optimum Amount ◽  
Burman Design ◽  
Tapioca Flour ◽  
Plackett Burman Design ◽  
Central Composite

Research on processing of crispy baby tilapia (Oreochromis niloticus) was conducted to obtain type and proportion of flour on this product with central composite design method. This research used 6 types of flour, namely wheat flour, rice flour, potato flour, tapioca flour, corn flour and baking powder. Baby tilapia used for this research were 30-40 day old, 2-3 cm long. Parameters observed were sensory (appearance, odor, taste, texture, overall acceptance) and crispness for the physical parameter. The results showed that only two out of six variables gave big effect on the tested response i.e potato and rice flour. Those two variables were then optimized with central composite design method to obtain the best product. The optimization process demonstrated that the optimum amount of potato and rice flour were 58-60 g (22.16-22.92%) and 40-60 g (15.28-22.92%), respectively.

scholarly journals Utilization of Sweet Potato in Development of Boba

2020 ◽  
Vol 1 (2) ◽  
Author(s):  
Anis Syafikah Mohd Yusof ◽  
Zanariah Mohd Dom ◽  
Rosnah Shamsudin
Keyword(s):  
Sweet Potato ◽  
Lower Energy ◽  
Nutritional Value ◽  
Healthy Lifestyle ◽  
Textural Properties ◽  
Potato Flour ◽  
Tapioca Starch ◽  
Sweet Potato Flour ◽  
Tapioca Flour ◽  
Β Carotene

Currently, boba phenomenon is extensively consumed by all generations from children to the elders. Boba which known as tapioca balls are originally made up of tapioca starch which then is served with milk tea. This sweet potato has lower calories than tapioca which can give benefits to the consumer since it has a lot of nutritional value such as high β-carotene, vitamin C, higher value of dietary fiber, higher antioxidants level and higher in protein content. Therefore, in this research this sweet potato flour were prepare in three sample which are sweet potato flour was substituted with 50% sweet potato flour and 50% tapioca flour, 100% sweet potato flour with added of two types of gelatine which are fish gelatine and bovine gelatine to make the boba pearls. This substitution will affect the physicochemical properties of the mixture such as pH and textural properties such as chewiness and energy needed to chew. As the results, the boba with fish gelatine has lower energy needed to chew which make it suitable for all level of generation which has chewiness value of 217.678±3.803 g with energy needed to chew is 4136.833±39.08382 g.%. With the growing of boba phenomenon, the findings from this study can help the consumers to continue consuming their favourite beverages will eating in healthy lifestyle.

scholarly journals Production and Evaluation of Breakfast Cereals from Rice, African Yam-bean and Orange-fleshed Sweet Potato

2019 ◽  
pp. 1-17
Author(s):  
N. C. Okoronkwo ◽  
C. D. Mgbakogu ◽  
I. E. Mbaeyi-Nwaoha
Keyword(s):  
Vitamin A ◽  
Sweet Potato ◽  
Microbiological Quality ◽  
Rice Flour ◽  
Composite Flour ◽  
Potato Flour ◽  
Breakfast Cereals ◽  
African Yam Bean ◽  
Sweet Potato Flour ◽  
Orange Fleshed Sweet Potato

Aims: The aim was to produce of ready-to-eat breakfast cereals from blends of local rice (Oryza sativa), malted African yam-bean and orange- fleshed sweet potato [Ipomoea batatas (L) Lam.] (umusco/3 variety) flours as well as to evaluate the nutritional properties, microbiological quality and sensory attribute of the formulated breakfast cereals. Study Design: The experimental design that was used is Completely Randomized Design. Place and Duration of Study: The study took place at the Department of Food Science and Technology, University of Nigeria, Nsukka between December 2016 and September 2017. Methodology: The study investigated the application of local rice, malted African yam bean and orange-fleshed sweet potato flour to develop ready-to-eat breakfast cereals rich in proteins and pro-vitamin A. The local rice and malted African yam bean flours were blended in the ratio of 100:0, 90:10, 80:20, 70:30, 60:40 and 50:50 to produce ready-to eat breakfast cereals which was subjected to sensory evaluation to isolate the best blend (90:10). From the preliminary study, composite flour was formulated by mixing rice flour and African yam bean flour from the best blend in different percentages. Samples of ready-to-eat breakfast cereals were formulated by mixing composite flour (rice and African yam bean best flour blend) with graded levels of orange fleshed sweet potato and 100% rice flour was used as the control sample. The breakfast cereal products were subjected to proximate, pro-vitamin A, microbiological and sensory analysis using standard methods. Results: The protein, ash, fiber and moisture contents of the blends (rice/African yam bean best blend +orange-fleshed sweet potato flours) were significantly (p<0.05) higher than the control but their carbohydrate content were lower than the control. The protein content, fat, ash, crude fiber, moisture, and carbohydrate contents ranged from 6.82(100% rice flour) to 11.21%(90% rice/African yam bean best blend+ 10% orange-fleshed sweet potato flour), 0.20(50% rice/African yam bean best blend+ 50% orange-fleshed sweet potato flour) to 1.21%(90% rice/African yam bean best blend+ 10% orange-fleshed sweet potato flour), 4.03(100% rice flour) to 15.81% (50% rice/African yam bean best blend+ 50% orange-fleshed sweet potato flour), 1.31(100% rice flour) to 2.80% (50% rice/African yam bean best blend+ 50% orange-fleshed sweet potato flour), 6.61(100% rice flour) to 10.92% (50% rice/African yam bean best blend+ 50% orange-fleshed sweet potato flour) and 63.07(50% rice/African yam bean best blend+ 50% orange-fleshed sweet potato flour) to 80.22% (100% rice flour) respectively. The pro-vitamin content of the samples ranged from 0.13 (100% rice flour) to 2.55 mg/100 g (50% rice/African yam bean best blend+ 50% orange-fleshed sweet potato flour). There was an increase in the pro-vitamin A content as the ratio of orange-fleshed sweet potato increased in the blend. The total viable count ranged from 3.0 × 103 to 6.7 × 103cfu/g while mould was not detected in any of the samples. The microbial content of the samples were satisfactory and not high when assessed using the guideline for microbiological quality of cereal products. The sensory evaluation conducted showed that among the six ready-to-eat breakfast cereals, 100% adani rice breakfast cereals, samples RAYBF1+OPF1 and RAYBF5+OPF5 were highly accepted. Conclusion: The study has shown that acceptable ready-to-eat breakfast cereals could be produced from blends of Adani rice, malted African yam bean and orange flesh sweet potato flour. Among the different breakfast cereals, 100% adani rice and sample RAYBF1+OPF1 (90 % best blend + 10% orange flesh sweet potato flour) were highly accepted.

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