title: Comparison of nutritional qualities and antioxidant properties of ready-to-eat fruit-enriched corn based breakfast cereals.
abstract: BACKGROUND
  The study aimed to analyse the nutritional quality, antioxidant components and activity of three varieties of corn based ready-to- eat (RTE) breakfast cereals (BFC) enriched with strawberry, banana and mango.
  
  
  METHODS
  Fruit-enriched corn based breakfast cereals manufactured in India were purchased and ground to obtain homogeneous samples for analysis. The contents of moisture, protein, total fat, dietary fibre, iron, phosphorous, calcium, vitamin C, total carotene, thiamine, riboflavin, in vitro digestible protein, bioaccessible calcium and iron, and digestible starch fractions were determined. The antioxidant components namely, polyphenols, flavonoids and antioxidant activity in different extracts were also determined using total antioxidant, free radical scavenging (2,2-diphenyl-1-picrylhydrazyl) and reducing power assays.
  
  
  RESULTS
  The protein and dietary fibre contents in all samples ranged between 4.0-4.6 and 6.4-7.6 g/ 100g respectively. Total iron and vitamin C ranged between 10.7-13.3 mg and 33.2-43.6 mg/100g respectively. Cereals with mango had high total carotene in comparison with other samples. In vitro digestible protein of the processed cereals was low, while bioaccessible calcium (50.2-59.5%) and iron (8.5-15.1%) levels were high due to low oxalates and phytic acid contents. The starch profiles of the breakfast cereals showed high rapidly available glucose and starch digestibility index. Fruit-enriched breakfast cereals showed high polyphenol content in methanol extract (48.6-71.3 mg/100g) and high total antioxidant activity in aqueous extracts. Free radical scavenging and reducing power assay showed high activity in 80% methanol extract.
  
  
  CONCLUSIONS
  Fruit-enriched breakfast cereals have the potential to be a good source of iron, dietary fibre, vitamin C and total carotene. The fruit-enriched cereals also had high bioaccessible iron and antioxidant activity.
authors.affiliation: Department of Studies in Food Science & Nutrition, University of Mysore, Manasagangotri, Mysore - 570006, India. snbhavya@yahoo.co.in
authors.forename: S N
authors.initials: SN
authors.lastname: Bhavya
authors.affiliation: Department of Studies in Food Science & Nutrition, University of Mysore, Manasagangotri, Mysore - 570006, India.
authors.forename: J
authors.initials: J
authors.lastname: Prakash
mesh_terms: D000975:Antioxidants / Q000032:analysis*; D001205:Ascorbic Acid / Q000032:analysis; D062408:Breakfast; D002338:Carotenoids / Q000032:analysis; D004043:Dietary Fiber / Q000032:analysis; D004044:Dietary Proteins / Q000032:analysis; D002523:Edible Grain / Q000737:chemistry*; D005527:Food, Fortified / Q000032:analysis; D031985:Fragaria; D005638:Fruit / Q000737:chemistry; D007194:India; D019266:Iron, Dietary / Q000032:analysis; D031022:Mangifera; D028521:Musa; D009753:Nutritive Value; D003313:Zea mays
chemical_list: D000975:Antioxidants; D004043:Dietary Fiber; D004044:Dietary Proteins; D019266:Iron, Dietary; D002338:Carotenoids; D001205:Ascorbic Acid