Eze, S. I

Nutritional, Functional, Microbiological and Organoleptic Properties of Breakfast Cereals Formulated from Maize, Soybean and Carrot Flour Blends

Okoye, J. I., Ebeh, O. C & Eze, S. I · European Journal of Nutrition & Food Safety · 2025

This study was carried out to evaluate the nutrient composition, functional, microbiological and sensory properties of breakfast cereals formulated from flour blends of maize, soybean and carrot. Each sample of the flours was used at varying replacement levels (5-25%) to compleme...