About this document
Antioxidant Quality of Extruded Cereal by paul Ohini Ochelle is a document available to read on EtoBox.
The study investigates the chemical and antioxidant quality of breakfast cereal extruded from a blend of maize grits, partially defatted peanut, and beetroot flour. Results show significant variations in mineral content and antioxidant capacity across different composite flour blends, with increased levels of calcium, iron, zinc, and potassium as the proportion of beetroot and peanut increased. The findings suggest that incorporating these ingredients enhances the nutritional profile of breakfast cereals.
- Author
- paul Ohini Ochelle
- Language
- EN