breakfast cereal

Formulation and Quality Evaluation of Breakfast Flakes Produced from Blends of Maize (Zea mays) and Quinoa (Chenopodium quinoa Willd) Flour

Saheed Olamide Abogunrin & Obaroakpo Joy Ujiroghene · Asian Food Science Journal · 2022

The study aimed at the production and evaluation of breakfast cereals (flakes) formulated from composite blends of corn (Zea mays) flour and quinoa seed flour (Chenopodium quinoa); a pseudo cereal that has recently gained the interest of researchers due to its unique functional p...

Open access Research Article 10.9734/afsj/2022/v21i830444

Effects of Blend Formulation on Quality Characteristics of Mordum (A Nigerian Multi-Grain Breakfast Cereal) Fortified with Grain Legume or Powdered Milk

Agbara Ikechukwu Gervase, Goni Kachalla Fatima, Abba Zanna Rukayya & Bulama Usman Halima · Asian Food Science Journal · 2020

In this present study, mordum a millet-rice based Nigerian breakfast meal was produced from blends consisted of rice, millet or rice, maize, each fortified with cowpea, soybean or powdered milk(cereal1:cereal2:legume/milk or cereal2:cereal1:llegume/milk) in the ratios of 50:30:20...

Open access Research Article 10.9734/afsj/2020/v18i230210