Formulation and Nutritional Evaluation of High-Protein Breakfast Cereals from Millet and Moringa in Borno State

Breakfast cereals represent an underexplored product category for the utilisation of local grains and nutritional supplements in North East Nigeria, where dietary protein deficiency is a persistent public health concern. This study formulates high-protein breakfast cereals from pearl millet flour supplemented with Moringa oleifera leaf powder at levels of 5, 10, and 15 percent in Borno State. Cereals were produced by extrusion cooking using a single-screw extruder at barrel temperatures of 140 to 180 degrees Celsius. The extruded products were evaluated for specific mechanical energy, bulk density, expansion ratio, water absorption index, water solubility index, and colour. Proximate composition, amino acid profile, iron, zinc, and folate content were determined. Sensory evaluation was conducted by 40 consumers at a community nutrition centre in Maiduguri. Results showed that the 10 percent Moringa fortification level significantly increased protein, iron, and folate content while maintaining acceptable expansion ratio and sensory scores. The 15 percent level reduced expansion ratio below commercial acceptability. Essential amino acid scores were above 1.0 for all essential amino acids at the 10 percent level. The study draws on recent extrusion technology and functional food development literature. Findings have direct application to the development of nutritious breakfast products for institutional feeding programmes and commercial food producers in the North East zone. Keywords: millet, Moringa, breakfast cereal, extrusion, Borno State