Production and evaluation of cookies from whole wheat flour and date palm fruit pulp as
sugar substitute was studied. Whole wheat grains (WW) were cleaned and milled into flour …

Ready‐to‐eat breakfast cereals were produced from blends of A frican yam bean (S
phenostylis stenocarpa)(AYB), maize (Z ea mays) and defatted coconut cake, by roasting …

Maize (Zea mays) is an important staple food crop for the majority of Ghanaians. Maize is
mostly contaminated by fungal species and particularly mycotoxins. This work aimed to …

Studies on the utilization of Bambara groundnut as raw material for bread from whole wheat
were undertaken. Bambara groundnut seeds were processed into flour and the blends of …

Millet flour (M) and carrot flour (C) were produced and blended in the ratios 100M: 0C, 95M:
5C, 90M: 10C, 85M: 15C and 80M: 20C respectively to produce extruded flakes. The …

This study explored the potentials of Yellow maize, soybean and unripe banana flour blends
in the development of nutritious breakfast cereals. Yellow maize, soybean and unripe …

Breakfast cereals were produced from yellow maize, soybean and banana flours blended to
form different percentage composites. Six composite samples were evaluated to determine …

This study was carried out to formulate rice and pigeon pea flour blend with the aim of
providing nutrient‐enriched and inexpensive food for developing countries where the raw …

The study evaluated macro-micronutrient, amino acids, in-vivo protein quality, growth
performance, biochemical indices of rat fed with extruded breakfast cereal from finger millet …

Millet flour (MF) and pigeon pea flour (PPF) were produced and blended in the ratio of 65:
35 to obtain millet-pigeon pea flour blend (MPF). Wheat flour (WF) and MPF were used in …