The primary objectives of this study were to process corncob into corncob powder (CCP)
and to apply CCP in the formulation of instant cereal beverage (ICB) in order to produce
high fibre ICB, and to investigate the physicochemical and sensory properties of the
corncob-based instant cereal beverage. Corncobs were sourced and washed thoroughly
before drying and grinding into CCP. CCP was then imparted into ICB formulation in
three different ratios (10, 20 and 30% w/w) to partially substitute corn flour in the
formulation. All four ICB samples including the commercial counterpart were analysed
for their physicochemical and sensory properties. The incorporation of CCP has affected
the viscosity, colour and sensory attributes significantly of the produced ICB. Higher
contents of CCP in the formulation was found to be responsible for less viscous and
browner effect compared to the commercial ICB samples. Formulation of ICB
incorporated with 30% w/w CCP had the highest mean scores (6.00, p