<![CDATA[This research investigated the production and evaluation of instant breakfast cereals from blends of whole corn, millet, sorghum and rice. Commercial Quaker oat was used as control. Two pre-cooking methods were adopted viz: steaming at 104 oC for 55 minutes and toasting at 250 oC for 55 minutes. The grains were milled into individual grits prior to formulation. A total of sixteen samples were formulated, eight were steamed (100:0 = SC, SM, SR, SS; 50:50 = SCR, SCM, SCS; 25:25:25:25= SBG), and the other eight were toasted (100:0 = TC, TM, TR, TS, and 50:50 = TCR, TCM, TCS; 25:25:25:25 = TBG). The samples were assessed for their functional properties, reconstitution time, solubility and sensory attributes. The result of the functional properties revealed the following: pH (5.15 to 6.60), bulk density (0.43 to 3.55 g/ml), oil absorption capacity (0.24 to 3.02 %), water absorption capacity (1.13 to 188.5 g/g), gelation temperature (50.95 to 124 oC), wettability (15.60 to 80.20 seconds), and emulsion capacity (15.15 to 35.15%). The reconstitution time and solubility test values ranged from 20.6 to 49.4 s and 2.20 to 17.55% respectively. The appearance, consistency, aroma, taste, mouth feel and overall acceptability of the breakfast cereals differ significantly (p<0.05) when assessed for their sensory attributes. Samples developed from toasted 25% corn + 25% rice + 25% millet + 25% sorghum was best accepted and preferred. Conclusively, acceptable instant breakfast cereals with improved nutrition could be developed from blends of whole corn, millet, sorghum and rice.]]>
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