Abstract:
Satisfactory diets contain protein that is sufficient hot only in quantity, but also in
quality. A new type of combined breakfast blend based on locally available cereals
and Iegumes were formulated adopting drum drying technology. Based on
preliminary studies Soybean was maintained as 30-40% in the treatments while red
rice was maintained as 60-70% .in the treatments. Banana,pumpkin and miIk
powder were used as ingredients to overcome the beany flavour of the product.
The prepared dried products were subjected to nutritional and sensory analysis.
Based on the nutritional and consumer preference, the drum dried mixture of rice,
soybean and banana was selected as best combination.among the tested treatments.
Moisture sorption isotherms for the best product were determined at 30 and 40°C
over water activity range of 0.10 to 0.95 using a static gravimetric technique with
the application of Brunauer-Emmett-Teller (BET) equations. The B.E.T monolayer
values 5.23 and 5.1.2 g / 10Qg dry matter were obtained from the constructed isotherm
curves as this can be stored for a long term period at 30° and 40°C to meet the
nutritional needs of the individuals.
