EVALUATION OF THE QUALITY OF MALTED ACHA-SOY BREAKFAST CEREAL FLOUR

EVALUATION OF THE QUALITY OF MALTED ACHA-SOY BREAKFAST CEREAL FLOUR

Breakfast cereals are increasingly in demand for health reasons and are primarily made from different cereal grains. Acha (Digitaria exilis Stapf) cereal grain and malted soybean flours (MSFs) were used in the ratio 100:0, 90:10, 80:20, 70:30, and 60:40 to produce five Acha-soy breakfast cereal (ASC...

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Veröffentlicht in:African journal of food, agriculture, nutrition, and development : AJFAND agriculture, nutrition, and development : AJFAND, 2015-01, Vol.15 (5), p.10542-10558
Hauptverfasser: Agu, Helen Obioma, Ayo, J A, Jideani, A I O
Format: Artikel
Sprache:eng
Schlagworte:
Cereals
Grain
Meals
Microbiology
Research methodology
Senses
Soybeans
Statistical analysis
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Zusammenfassung:Breakfast cereals are increasingly in demand for health reasons and are primarily made from different cereal grains. Acha (Digitaria exilis Stapf) cereal grain and malted soybean flours (MSFs) were used in the ratio 100:0, 90:10, 80:20, 70:30, and 60:40 to produce five Acha-soy breakfast cereal (ASC) products. Acha grains were cleaned, washed, dried, milled and sieved through 600 ìm sieve to obtain wholemeal flour.
ISSN:1684-5358
1684-5374