Production and Evaluation of Breakfast Cereals from Corn Flour Fortified With Malted Soybean and Plantain Flour Blend
Student: KOSISOCHUKWU STEPHINE NWANKWO (Project, 2025)
Department of Food Science and Technology
Enugu State University of Science and Technology, Enugu, Enugu State
Abstract
Keywords
Breakfast Cereals
Corn Flour
Malted Soybean
Plantain Flour
Fortification
Proximate
For the full publication, please contact the author directly at: stephinefae@gmail.com
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- Kebbi State University of Science and Technology, Aliero, Kebbi State 6
- Kenule Benson Saro-Wiwa Polytechnic, Bori, Rivers State 18
- Kogi State Polytechnic, Lokoja, Kogi State 4
- Kogi State University, Anyigba 2
- Kwara State College of Health Technology, offa, Kwara State 9
- Kwara State Polytechnic, Ilorin, Kwara State 20
- Kwara State University, Malete, Ilorin, Kwara State 13
- Ladoke Akintola University of Technology, Ogbomoso, Oyo State 39
- Lagos State Poly, Ikorodu, Lagos State 2
- Lagos State University, Ojo, Lagos State 7