Residual Polyphenols, Phytate and In-vitro Protein Digestibility of Extruded Sorghum-Bambara Groundnut Blends

Abstract

This study was designed and implemented to produce instant breakfast cereals from the blends of sorghum and Bambara groundnut flour through extrusion cooking as a strategy to reduce phytic acid and polyphenol and improve the protein digestibility and solubility.....