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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- Landmark University, Omu-Aran, Kwara State 1
- Lead City University, Ibadan, Oyo State 1
- Lens Polytechnic, offa, Kwara State. 214
- Madonna University, Elele, Rivers State 20
- Madonna University, Okija, Anambra State 2
- Mcpherson University, Seriki Sotayo, Ogun State 1
- Michael and Cecilia Ibru University, Owhrode, Delta State 1
- Michael Okpara University of Agriculture, Umudike 43
- Michael Otedola Col of Primary Educ. Epe, Lagos (affl To University of Ibadan) 8
- Modibbo Adama University, Yola, Adamawa State 15