Extruded breakfast meal from malted finger millet (Eleusine coracana) and watermelon (Citrullus lanatus) seed flour: in-vivo nutritional qualities study

Abstract Background The study aimed at evaluating the in-vivo nutritional qualities of extruded breakfast meal produced from flour blends of malted finger millet and watermelon seed. Results The proximate compositions of the flour blends revealed that there was progressive increase in protein (12.83...

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Egile Nagusiak:	Joseph Oghenewogaga Owheruo, Timilehin David Oluwajuyitan, Beatrice Olawunmi Ifesan, Matthew Kolawole Bolade
Formatua:	Artigo
Hizkuntza:	Inglês
Argitaratua:	SpringerOpen 2021-04-01
Saila:	Bulletin of the National Research Centre
Gaiak:	Extruded breakfast meal Nutritional evaluation Biochemical indices
Sarrera elektronikoa:	https://doi.org/10.1186/s42269-021-00533-x
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