Open access
Oct 2026
Proximate composition, anti-nutrient reduction, and functional properties of extruded cassava–bambara groundnut breakfast blends
The need for convenient, nutritious and safe ready-to-eat (RTE) breakfast options in urban areas from locally available commodities necessitated this study. Four formulations were produced from Cassava flour (CF) and Bambaranut (BF) at ratios 90:10 (Sample C), 70:30 (Sample E), 60:40 (Sample F), and 50:50 (Sample G). T...
A. Adebayo-Oyetoro, O. Olatidoye, I. Akeredolu et al.
· Food Science and Applied Bio... · 0 citations