Extruded Adult Breakfast Based on Millet and Soybean: Nutritional and Functional Qualities, Source of Low Glycemic Food

Abdoulaye Coulibaly^1,2*, Brou Kouakou² and Jie Chen¹

¹School of food Science and Technology, Jiangnan University, Wuxi, China, E-mail: broukoulab@gmail.com

²Université d’Abobo-Adjamé, UFR-STA, Abidjan, Côte d’Ivoire, E-mail: broukoulab@gmail.com

^*Corresponding Author: Abdoulaye Coulibaly, School of food Science and Technology, Jiangnan University, Wuxi, China