M. A. B. Prashantha

Development of Extruded Composite Flour Formulations using Local Grain Varieties: Formulation, Sensory Evaluation, and Nutrient Analysis

T. P. Sathsara S. Perera, Pahan I. Godakumbura, M. A. B. Prashantha & S. B. Navaratne · Asian Food Science Journal · 2023

This study is focused on formulating a composite flour, rich in essential nutrients using selected grain varieties available in Sri Lanka. The traditional rice variety-Kalu heenati was used as the major ingredient in developing the extruded products. Rice flour (RF), Mung bean fl...