Nutritional Profile and Sensory Characteristics of Breakfast Grits from Composite Flours of Sprouted Maize and Sprouted Soybean

Abstract

This study evaluated the nutritional composition and sensory properties of breakfast grits formulated from composite flours of sprouted maize and soybean. Maize and soybean grains underwent a sequence of controlled soaking, germination, drying, milling, and blending operations. Three composite flour blends were formulated at ratios of 70:30, 80:20, and 90:10 (sprouted maize: sprouted soybean), coded as BA1, BA2, and BA3 respectively, while a commercially available breakfast grits product (Golden Morn) designated BA4, served as the unsprouted control. The blends were transformed into grits through batter preparation followed by controlled baking to yield crispy, gritty products. Proximate analysis established moisture content (1.50–5.30%), protein (10.18–23.29%), fat (5.84–14.75%), crude fibre (2.80–6.48%), ash (1.39–2.90%), and carbohydrate (49.04–77.52%), with BA4 recording the lowest protein and fibre values among all samples. Mineral analysis revealed statistically significant differences (p < 0.05) across samples, with magnesium (48.20–56.27 mg/100 g), calcium (20.28–28.79 mg/100 g), potassium (54.50–103.77 mg/100 g), and phosphorus (109.77–169.27 mg/100 g) all rising proportionally with increasing soybean inclusion, whereas iron (3.54–6.40 mg/100 g) showed a declining trend. Sensory assessment yielded the highest aggregate score for the control sample (Golden Morn), with the 90% sprouted maize and 10% sprouted soybean formulation (BA3) scoring closely behind. The remaining samples compared acceptably with the control. It was concluded that commercial-scale production of these enriched cereal products holds considerable promise in addressing protein-energy malnutrition and advancing food security in developing nations such as Nigeria. These results affirm the viability of utilizing sprouted maize fortified with sprouted soybean as a platform for producing nutritionally enhanced breakfast cereal meals.