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 |
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| container_title | African journal of food, agriculture, nutrition, and development : AJFAND |
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| creator | Agu, Helen Obioma Ayo, J A Jideani, A I O |
| description | 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. |
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| language | eng |
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| source | Bioline International; DOAJ Directory of Open Access Journals; Elektronische Zeitschriftenbibliothek - Frei zugängliche E-Journals; Alma/SFX Local Collection |
| subjects | Cereals Grain Meals Microbiology Research methodology Senses Soybeans Statistical analysis |
| title | EVALUATION OF THE QUALITY OF MALTED ACHA-SOY BREAKFAST CEREAL FLOUR |
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