Abstract:
Whole grains, rich in many essential nutrients, offer ideal breakfast components. The grain added
food products have been popular all over the world due to their proven health benefits such as
prevent cardiovascular disease, diabetes like health issues. Objective of this study was to
formulate a ready to eat, milk-multigrain breakfast with enhanced shelf-life for children and
adults, using locally available grains. The precooked multigrain mixture (W/W) contained ground
45% red rice (Oryza sativa), 25% red cowpea (Vigna unguiculata), 20% barley (Hordeum vulgare),
10% sesame (Sesamum indicum L.) and it was wet blended with UHT cow’s milk and sugar (8%).
Multigrain content with 35% (milk 57%) and 40% (milk 52%) products were selected as the best
formulations based on a sensory evaluation done by 15 trained panellists. The processed products
were pasteurized at 90-95 °C in glass jars for 30 min. Both products had 00 Colony Forming Units
(CFU) for Total plate count, Yeast, and mould test even at day 10 with 700 ppm Potassium sorbate
level. In Coliform test, gas was not formed in both products even at the day 07. pH at 1st, 5th,7th,
and 10th days were (6.69 ± 0.08, 6.65 ± 0.02, 6.68 ± 0.02, 6.07 ± 0.03) and (6.66 ± 0.05, 6.68 ± 0.02,
6.66 ± 0.02, 6.05 ± 0.02) in 35% and 40% products respectively. Water activity in both products
was 0.99 ± 0.00 till 10th day. Titratable acidity (TA) was 0.01 ± 0.00 in 35% and 0.02 ± 0.00, 40%
products till 7th day. On 10th day TAs were slightly changed to 0.05 ± 0.01 and 0.07 ± 0.01 in 35%
and 40% products respectively. TA had a significant difference in 35% (P-value = 0.041) and 40%
(P-value = 0.029) products at 1st, 5th, 07th and 10th days. Both products had the highest mean rank
value (4.00) for TA at day 10. Taste had significant change (P-value= 0.018) in two products
whereas other sensory parameters were remained slightly constant. Both products had 10 days
of shelf life at 4°C refrigerated conditions although they were vulnerable to microbial spoilage as
containing high nutrition density.
