Formulation and Quality Evaluation of Breakfast Cereals from Acha, Bambara Groundnut and Carrot Composite Flours
Okoye, J. I., Igwego, N. G., Ajawobu, I, O. & Onwuchuruba–Nwadike, S. C. · Archives of Current Research International · 2025
The aim of this present study was to evaluate the proximate composition, microbiological, functional and pasting properties of breakfast cereals produced from acha, Bambara groundnut and carrot flour blends. Breakfast is regarded as the most important meal of the day because food...
Open access
Research Article
10.9734/acri/2025/v25i41172