This study aimed at determining the proximate composition, functional and in vitro antioxidant properties of the breakfast cereal prepared from oat flour enriched with cocoa powder. The formulated blends were obtained from the combination of oat flour and cocoa powder viz: OCP1, OCP2, OCP3, OCP4 and OCP5 (100:0, 95:5, 90:10, 85:15 and 80:20%; oat flour:cocoa powder), respectively. The proximate composition result revealed higher protein (11.10- 16.45%), moisture (2.15-2.22%), fat (5.17-6.13%) and ash (2.04-3.13%) but lower carbohydrate (76.87-70.93%) and fibre (2.63-2.05%) for samples enriched with cocoa powder. The water absorption capacity and bulk densities of the enriched breakfast cereal (~80%) increased with increase in the amount (5-20%) of cocoa powder added to the blend while the oil absorption capacity (~70%) and swelling capacity decreased with increase in level of enrichment (5-20%). The increase in the quantity of cocoa powder added to breakfast cereal resulted in an increased diphenyl-1-picryhydradzyl (DPPH): IC50; 90-180 mg/ml), the 2,2?-azino-bis(3- ethylbenzothiazoline-6-sulfonate) radical cation (ABTS•+): (IC50; 1.34-4.33 mg/ml) scavenging activities and enhanced ferric reducing power (10-55%). Therefore, the addition of cocoa powder to breakfast cereal improved the nutritional and antioxidant properties of the breakfast cereal that could be explored in the management of oxidative stress-related metabolic disorders. 

Arise, Abimbola Kemisola has completed her PHD from Durban University of technology, South Africa. She is the 100 level adviser and project coordinator at the department of Home Economics and Food Science, University of Ilorin, Kwara State, Nigeria. She has contributed to a wide range of research in Food Chemistry culminating in several peer-reviewed publications, book chapters, reports, and over 10 unique oral and poster presentations. She has well over 40 publications including 3 book chapters. This has resulted in 638 citations and an H-Index of 12 according to Google Scholar. She has been serving as an editorial board member of several reputed journals.