breakfast

Physicochemical Properties and Consumer Acceptability of Break Fast Cereal Made from Sorghum (Sorghum bicolor L) Soybean (Glycine max), Bambara Groundnut (Vigna subterranean) and Groundnut (Arachis hypogaea)

Mohammed A. Usman · Asian Food Science Journal · 2021

The present study was aimed at the assessment of physicochemical and consumer acceptability of breakfast cereals developed from locally-sourced materials (sorghum, soybean, Bambara groundnut and groundnut). Ten samples were formulated by mixing the flours in different ratios whil...

Open access Research Article 10.9734/afsj/2021/v20i530296

Chemical and Antioxidant Quality of Breakfast Cereal Extruded from Maize Grits, Partially Defatted Peanut and Beetroot Flour Blend

I. A. Akor, T. M. Ukeyima, B. Kyenge & P. Ochele · Asian Food Science Journal · 2020

The mineral, essential and non essential amino acids contents and the antioxidant capacity of extruded breakfast cereal from maize grits, partially defatted peanut and beetroot flour blends was investigated. Composite flour blends were prepared from maize, peanuts and beetroot fl...

Open access Research Article 10.9734/afsj/2020/v18i230213