The Status Of Processing And Preservation Of Cereals In Nigeria (PDF/DOC)
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1.0 INTRODUCTION 1.1 BREAKFAST Breakfast cereal is defined as food obtained by swelling, roasting, grinding, rolling and flaking of any cereal e.g. maize, barley, wheat, sorghum, millet, bender, (1982). Breakfast cereal food can be classified according to the amount of domestic cooking required, the form of the product or dish, the cereal used as raw material. Kent (1982) reported that all cereal contains a large proportion of search […]
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Biscuit was produced from malted sorghum (Sorghum bicolor) and wheat flour blend. Sorghum grains were sorted, steeped in water, germinated and kilned. Four samples of biscuit were produced using sorghum and wheat in the following ratios samples A; 30: 70, sample B; 50:50, sample C; 60:40, sample D; 100:0. Creaming method was used in biscuit production with specified ingredients. Proximate analysis of the product (biscuit) was determina […]
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This study on the Status Of Processing And Preservation Of Cereals In Nigeria is relevant to students and researchers in the following fields:
Food Science and Technology (166), Nutrition and Dietetics (165), Food and Nutrition (150), Food Biochemistry (149), Food Chemistry (149), Nutritional Biochemistry (149)