PRODUCTION AND EVALUATION OF A FUNCTIONAL BREAKFAST MEAL FROM ACHA (DIGITARIA EXILIS) AND BAOBAB (ADANSONIA DIGITATA) FRUIT PULP

Breakfast is the meal most often skipped, yet it contributes substantially to dietary quality, concentration and academic performance. Conventional breakfast cereals rely on wheat, barley and sorghum, which are costly and difficult to cultivate in much of northern Nigeria. This study developed a low-cost functional breakfast meal from acha (Digitaria exilis), an underutilised gluten-free West African cereal, and baobab (Adansonia digitata) fruit pulp, a source of vitamin C, minerals and soluble fibre. Five blends were formulated: 100% acha (A) and acha:baobab ratios of 70:30 (B), 60:40 (C), 50:50 (D) and 40:60 (E). The blends were analysed for functional properties (bulk density, water absorption capacity, swelling index and gelatinisation temperature) and proximate composition using standard methods, and were evaluated by 12 panellists on a nine-point hedonic scale. Baobab inclusion raised ash from 3.95% to 5.54–5.99% and carbohydrate from 74.29% to 77.63–78.42%, and lowered moisture from 9.01% to 7.07–7.38%, fat from 2.07% to 1.20–1.40% and crude protein from 6.29% to 3.15–4.27%. Water absorption capacity rose from 1.21 to 1.42 g/g while swelling index fell from 1.81 to 1.43. Mean sensory scores lay between 7.42 and 8.17 ("like moderately" to "like very much") for all attributes, and two-way ANOVA showed no significant difference among the blends (p > 0.05). Acha and baobab fruit pulp can therefore be combined at up to 60% baobab to produce an acceptable, mineral-rich breakfast meal, although protein supplementation is advisable at higher baobab levels.