Development of a breakfast cereal using waste from cassava processing industry

Abstract

Breakfast cereals are extruded products with high content of protein and carbohydrates, and can be enriched to increase their nutritional value. The study aimed to develop a high-fiber breakfast cereal from cassava residue, and to analyze the texture, fiber content and overall acceptability. The extrusion was performed in an extruder. Formulations were developed containing 0 and 20% of cassava meal. The fiber analysis was performed based on the Adolfo Lutz Institute methodology, the texture was analyzed in a texturometer, and the sensory analysis by affective testing was used to determine its acceptability. The formulation with cassava residue had an increase of over 10% in the fiber content. The formulations have showed a significant difference (p < 0.05) in texture, and in the sensory analysis, in which cereals with cassava residue had an average of 7.54 of acceptability - the most accepted formulation.