African Journals Online
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Development and Quality Evaluation of Manually Extruded and Oven-Toasted Ready-to-Eat Breakfast Cereals from Acha, Pigeon Pea, and Oyster Mushroom Composite Flours
This study developed and evaluated manually extruded and oven-toasted ready-to-eat breakfast cereals from composite flours of acha (Digitaria exilis), pigeon pea (Cajanus cajan), and oyster mushroom (Pleurotus ostreatus). Four formulations were prepared in a completely randomized design: 100A:0P:0M,
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