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Obadina, A., Ishola, I.O., Adekoya, I.O., Soares, A.G., de Carvalho, C.W.P. and Barboza, H.T. (2016) Nutritional and Physico-Chemical Properties of Flour from Native and Roasted Whole Grain Pearl Millet (Pennisetum glaucum [L.]R. Br.). Journal of Cereal Science, 70, 247-252.
https://doi.org/10.1016/j.jcs.2016.06.005

has been cited by the following article:

• TITLE: Optimisation of Nutritional and Anti-Nutritional Properties of Composite Flour Made from Eleusine coracana (Finger Millet) and Manihot esculenta (Cassava)

  AUTHORS: Robert Mweteise, Christopher Adaku, Hannington Gumisiriza

  KEYWORDS: Finger Millet, Cassava, Mingled Bread, Nutritional Properties, Composite Flour

  JOURNAL NAME: Open Access Library Journal, Vol.12 No.5, May 29, 2025

  ABSTRACT: In this study, composite flour was formulated by blending Eleusine coracana (finger millet) and Manihot esculenta (cassava) to achieve optimal nutritional content tailored to different age groups. Various composites of roasted and unroasted finger millet and cassava flour were mingled into bread and analysed for nutritional and anti-nutritional values using AOAC International’s Official Methods of Analysis. The composite (millet flour/cassava flour, 3:1; w/w) had the optimal content of nutrients for both roasted and unroasted samples. There was no significant difference in the nutrient content between roasted and unroasted samples (p > 0.05). The optimal sample meets the recommended carbohydrate Reference Nutrient Intake (RNI) for individuals aged 1 to 70 years and pregnant mothers aged 14 years to 50 years in a 200 g serving. Additionally, it meets the protein, iron and calcium RNI for children aged 0 to 6 years, 0 to 6 years, and 1 to 6 years respectively.