Development of a High Fiber Breakfast Porridge from Millet, Macadamia Nuts and Bananas
| Dublin Core | PKP Metadata Items | Metadata for this Document | |
| 1. | Title | Title of document | Development of a High Fiber Breakfast Porridge from Millet, Macadamia Nuts and Bananas |
| 2. | Creator | Author's name, affiliation, country | Matiringe I; Midlands State University, P. Bag 9055, Gweru, Zimbabwe; Zimbabwe |
| 2. | Creator | Author's name, affiliation, country | Tozivepi S; Midlands State University, P. Bag 9055, Gweru, Zimbabwe |
| 2. | Creator | Author's name, affiliation, country | Chinofunga D |
| 2. | Creator | Author's name, affiliation, country | Serere J |
| 2. | Creator | Author's name, affiliation, country | (doi: 10.23953/cloud.ijanhs.401) |
| 3. | Subject | Discipline(s) | academic |
| 3. | Subject | Keyword(s) | Diabetics; High fiber |
| 3. | Subject | Subject classification | nutrition |
| 4. | Description | Abstract |
Many people, including Diabetics consume processed porridge as part of breakfast in their households, which is low in fiber. Maybe this is due to lack of knowledge about how fiber is of importance in their bodies or lack of commercially available local varieties of high fiber porridges. Therefore, the nutritional content of breakfast meals can be improved by including high fiber porridge. The aim of this study was to develop a high fiber porridge using millet, macadamia nuts and banana, to analyze the proximate composition of the porridge, microbiology quality and the sensory attributes. The high fiber porridge was analyzed for its microbiology quality, carbohydrate, moisture, energy, protein, fat, ash, metals and fiber, which showed that the porridge falls in the range of known porridges and cereals on the market. The sensory attributes were good, giving an overall acceptance of the flavor, colour, texture and taste. The research showed that millet, macadamia nuts and banana used in combination have a high possibility of increasing the fiber one requires per day to sustain a healthy life. In this research the raw materials were sterilized and the finished product was aseptically sealed to ensure food safety. |
| 5. | Publisher | Organizing agency, location | |
| 6. | Contributor | Sponsor(s) | diabetic association, harare |
| 7. | Date | (YYYY-MM-DD) | 2019-02-19 |
| 8. | Type | Status & genre | Peer-reviewed Article |
| 8. | Type | Type | qualitative and quantitative |
| 9. | Format | File format | |
| 10. | Identifier | Uniform Resource Identifier | http://medical.cloud-journals.com/index.php/IJANHS/article/view/458 |
| 11. | Source | Journal/conference title; vol., no. (year) | International Journal of Advanced Nutritional and Health Science; Vol 7, No 1 (2019) |
| 12. | Language | English=en | en |
| 14. | Coverage | Geo-spatial location, chronological period, research sample (gender, age, etc.) | Zimbabwe, current, diabetics |
| 15. | Rights | Copyright and permissions |
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