Proximate, Physicochemical and Phytochemical Evaluation of Biscuits Produced from Millet and Soybean Flour
Ernest Eguono Emojorho, Oghenekaro John Oboreh, Onyekachukwu Mabel ADINKWU, Roseline Nebechi OBETTA, Pascal INIAGHE, Charles Chukwudi OGBOLI & Gift Orede · Asian Journal of Applied Chemistry Research · 2025
The concept of employing sorghum and millet blends to make nutrient-dense biscuits sounds like a very alluring solution to the identified nutritional problems. Wheat flour must be substituted with local agricultural goods due to the high cost of importing wheat, which negatively...
Open access
Research Article
10.9734/ajacr/2025/v16i4354