Thesis (BS Food Technology) -- University of the Philippines Mindanao, 2009

A study on the potential use of sago flour as a substitute raw material for ready-to-eat breakfast cereals was conducted. Three formulations of sago cereals were prepared with the following proportions of flour component: 50% sago (50 sago flour: 50 wheat flour), 60% sago (60 sago flour: 40 wheat flour), and 70% sago (70 sago flour: 30 wheat flour) starch components. The preliminary products were subjected to sensory evaluation by ranking to determine which is the most preferred by the consumers. Using Friedman?s Test to analyze the sensory data, results showed that there was no significant difference among the three treatments at 95% level of significance. Thus, the samples were further screened according to their cost of production, which the breakfast cereals made from 70% sago was found to have the least cost. Furthermore, to establish the sensory attributes of the final products, quality scoring was done. Results showed that the overall quality of the product is appealing, dark brown in color, crunchy, and possesses very pronounced flavor. Also, the final product has average moisture content of 2.81%. Based on the established moisture sorption isotherm (MSI) of the final primary parameter for quality, which is crispiness, deteriorates and at the same time, microbiological and chemical reaction will likely to occur. With this, sago cereal is packed in High Density Polythylene (HDPE) bags.