Mal J Nutr 20(3): 417 - 427, 2014

Nutritional Composition of Ready-to-Eat Cereals in the Malaysian Market
Suraiami M1, Mohd Fairulnizal MN1*, Norhayati MK1, Zaiton A2, Norliza AH2, Wan Syuriahti WZ2, Rusidah S3, Aswir AR1, Mohd Naeem MN1, Mohd Azerulazree fl, Vimala B1 & Husniza H1

ABSTRACT

Introduction: This study aimed to determine the nutrient content of cornflakes and muesli, ready-to-eat cereal products available in the Malaysian market. Cornflakes and muesli were chosen due to their popularity as a breakfast meal especially in urban areas.
Methods: A total of six brands each for cornflakes and muesli were purchased from supermarkets in the Kiang Valley using stratified random sampling. All samples were analysed using AOAC official methods of analysis. The validity of the test data was monitored with the application of internal quality controls in line with the requirements of ISO 17025.
Results: Proximate analysis revealed significantly higher mean levels of carbohydrate (86.94 ± 0.59 mg/100g), minerals such as iron (8.48 ± 1.72 mg/100g) and sodium (674.83 ± 102.99 g/100g), B3 as niacinamide (25.87 ± 6.14 g/100g) and sucrose (5.10 ± 0.90 mg/100g) in cornflakes than in muesli. However, muesli contained significantly more mean moisture (10.23 ± 0.72 mg/100g), protein (10.07 ± 0.79 mg/100g), total dietary fibre (12.49 ± 1.44 mg/100g), magnesium (113.22 ± 7.93 mg/100g), zinc (1.65 ± 0.16 mg/100g), copper (0.25 ± 0.02 mg/100g), total sugar (18.75 ± 2.05 mg/100g), glucose (7.70 ± 1.77 mg/100g) and fructose (8.68 ± 1.76 mg/100g) than cornflakes. Most of the fatty acids analysed were not detected or of low value in both the cereal products.
Conclusion: The nutrient analysis of cornflakes and muesli suggests that both ready-to-eat cereals are nutritionally good choice as breakfast for consumers as it provides carbohydrate, minerals, fibre and vitamins. The data provides additional information to the Malaysian Food Composition Database.

Keywords: Cornflakes, Malaysian Food Composition Database, muesli, nutritional, proximate, ready-to-eat cereal(s)

Download full article

March 1995, Vol1 No.1
September 1995, Vol1 No.2
March 1996, Vol2 No.1
September 1996, Vol2 No.2
March 1997, Vol3 No.1
September 1997, Vol3 No.2
December 1998, Vol4 No.1&2
December 1999, Vol5 No.1&2
March 2000, Vol6 No.1
September 2000, Vol6 No.2
Mar/Sept 2001, Vol7 No.1&2
March 2002, Vol8, No.1
September 2002, Vol8, No.2
March 2003, Vol9 No.1
September 2003, Vol9 No.2
March 2004, Vol10 No.1
September 2004, Vol10 No. 2
2005, Vol 11 No.1
2005, Vo l11 No.2
2006, Vol 12 No.1
2006, Vol 12 No.2
2007, Vol 13 No.1
2007, Vol 13 No.2
March 2008, Vol 14 No.1
2008, Vol 14 No.2
2009, Vol 15 No.1
2009, Vol 15 No.2
2010, Vol 16(1)

2010, Vol 16(2)

2010, Vol 16(3)

2011, Vol 17(1)

2011, Vol 17(2)

2011, Vol 17(3)

2012, Vol 18(1)

2012, Vol 18(2)

2012, Vol 18(3)

2013, Vol 19(1)

2013, Vol 19(2)

2013, Vol 19(3)

2014, Vol 20(1)

2014, Vol 20(2)

2014, Vol 20(3)

2015, Vol 21(1)

2015, Vol 21(2)

2015, Vol 21(3)

2016, Vol 22(1)

2016, Vol 22(2)

2016, Vol 22 Supplement

2016, Vol 22(3)

2017, Vol 23(1)

2017, Vol 23(2)