Production and Evaluation of Breakfast Cereals from Rice, African Yam-bean and Orange-fleshed Sweet Potato
N. C. Okoronkwo, C. D. Mgbakogu & I. E. Mbaeyi-Nwaoha · Asian Food Science Journal · 2019
Aims: The aim was to produce of ready-to-eat breakfast cereals from blends of local rice (Oryza sativa), malted African yam-bean and orange- fleshed sweet potato [Ipomoea batatas (L) Lam.] (umusco/3 variety) flours as well as to evaluate the nutritional properties, microbiologica...
Open access
Research Article
10.9734/afsj/2019/v11i130051