Development and quality evaluation of a cereal‐based breakfast product from yellow maize (Zea mays), sesame (Sesamum indicum) and mushroom (Pleurotus ostreatus) flour blends

Abstract

Composite flours were prepared from blends of yellow maize (Zea mays), sesame seed (Sesamum indicum) and oyster mushroom (Pleurotus ostreatus)