Proximate composition, functional and In Vitro antioxidant properties of breakfast cereal made from oat flour enriched with cocoa powder

This study aimed at determining the proximate composition, functional, sensory and in vitro antioxidant properties of the breakfast cereal prepared from oat flour enriched with cocoa powder. Breakfast cereal is a traditional food made from processed grains, commonly eaten at breakfast or as a snack, often with added health benefits. The formulated blends were obtained from the combination of oat flour and cocoa powder viz: OCP1, OCP2, OCP3, OCP4 and OCP5 (100:0, 95:5, 90:10, 85:15 and 80:20 oat flour:cocoa powder percentages respectively). The proximate composition result revealed higher protein (11.10-16.45%), moisture (2.15-2.22%), fat (5.17-6.13%) and ash (2.04-3.13%) but lower carbohydrate (76.87-70.93%) and fibre (2.63-2.05%) for samples enriched with cocoa powder. The water absorption capacity and bulk densities of the enriched breakfast cereal (~80%) increased with increase in the amount (5-20%) of cocoa powder added to the blend while the oil absorption capacity (~70%) and swelling capacity decreased with increase in level of enrichment (5-20%).  The increase in the quantity of cocoa powder added to breakfast cereal resulted in an increased diphenyl-1-picryhydradzyl (DPPH): IC50; ~90mg/ml). Moreso, the addition of cocoa caused increase in the 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonate) radical cation (ABTS•+): (IC50; 1.34-4.33 mg/ml) scavenging activities and enhanced ferric reducing power (10-55%). Therefore, the addition of cocoa powder to breakfast cereal especially in the ratio 90:10 improved the nutritional and antioxidant properties of the breakfast cereal that could be explored in the management of oxidative stress-related metabolic disorders.