Proximate Composition and Anti-nutrient Properties of Breakfast Cereal Made from Blends of Local Rice, Soybeans and Defatted Coconut Flours

Usman Grace Ojali^*, Ameh Ugbedeojo Elijah, Alifa Ojonugwa Nicholas and Babatunde Ronke Morayo

Department of Food Science and Technology, Faculty of Agriculture, Kogi State University, P.M.B 1008 Anyigba, Nigeria, E-mail: ojaligu@yahoo.co.uk

^*Corresponding Author: Usman Grace Ojali, Department of Food Science and Technology, Kogi State University, 1008, Anyigba, Kogi State, Nigeria, Tel: +234 (0) 806 873 1099