Nutrient Composition and Sensory Properties of Breakfast Cereals Produced from Millet Flour Supplemented with Soybean and Date Fruit Flours
D. L. Ahmadu, J. I. Okoye & A. E. Egbujie · Archives of Current Research International · 2023
This study was designed to evaluate the nutrient composition and sensory properties of breakfast cereals produced from blends of millet, soybean and date fruit flour. Soybean and date fruit flours were used at varying replacement levels (5-30% soybean and 5-20% date fruit) for ma...
Open access
Research Article
10.9734/acri/2023/v23i6579