Igwego, N. G.

Evaluation of Nutritional and Organoleptic Properties of Breakfast Cereals Formulated from Hungry Rice, Bambara Groundnut and Carrot Flour Blends

Igwego, N. G., Okoye, J. I., Ossai, C. U. & Agbata, P. C · Asian Journal of Food Research and Nutrition · 2025

This study was carried out to evaluate the nutrient composition and sensory properties of breakfast cereals produced from hungry rice, Bambara groundnut and carrot composite flours. Hungry rice grains, Bambara groundnut seeds and carrot fruits were separately processed into flour...

Open access Research Article 10.9734/ajfrn/2025/v4i2248

Formulation and Quality Evaluation of Breakfast Cereals from Acha, Bambara Groundnut and Carrot Composite Flours

Okoye, J. I., Igwego, N. G., Ajawobu, I, O. & Onwuchuruba–Nwadike, S. C. · Archives of Current Research International · 2025

The aim of this present study was to evaluate the proximate composition, microbiological, functional and pasting properties of breakfast cereals produced from acha, Bambara groundnut and carrot flour blends. Breakfast is regarded as the most important meal of the day because food...

Open access Research Article 10.9734/acri/2025/v25i41172