id	author	title	date	pages	extension	mime	words	sentence	flesch	summary	cache	txt
fens-1317	OMIDIRAN, Adebukola T.; UZOMA, Esther O.; ADEGOKE, Adekola F.; SOBUKOLA, Olajide P.	NUTRITIONAL COMPOSITION AND SENSORY EVALUATION OF BREAKFAST CEREAL FROM PEARL MILLET-COCONUT COMPOSITE FLOUR	2025	9	.pdf	application/pdf	5228	282	59	The increase in the magnesium content of the breakfast cereals could be attributed to the increase in coconut flour content, similar to the report Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava Volume XXIII, Issue 1 – 2025 Adebukola T. Omidiran, Esther O. Uzoma, Adekola F. Adegoke, Olajide P. Sobukola, Yeasts as biological detoxifiers of mycotoxins in agricultural produce – A review, Food and Environment Safety, Volume XXIV, Issue 1 – 2025, pag. Abstract: Nutritional composition [proximate composition, vitamins (A, C, B1, B9, B3), mineral (Calcium, Zinc, Iron, Potassium, Magnesium)] and sensory acceptability of breakfast cereal from pearl millet-coconut composite flour were evaluated in this study.	cache/fens-1317.pdf	txt/fens-1317.txt