corn

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

Comparative Study on Proximate, Mineral and Anti-Nutrient Content of Composite Roasted Corn Flour with Its Traditional Roasted Corn Counterpart for Homemade Complementary Foods

ROUGBO N’djoman Paterne, DOUE Ginette Gladys, SEA Téhi Bernard & ENVIN Bogui Anicet · Asian Food Science Journal · 2019

The present study aimed to produce and evaluate the physicochemical composition of an improved and enriched roasted corn flour with soybean (5%) and groundnut (5%) flours comparatively to its traditional preparation for homemade complementary foods. Samples of (corn, soybean and...

Open access Research Article 10.9734/afsj/2019/v9i130002