title: PROTEIN, ENERGY AND ANTIOXIDANT DENSE FLAKED BREAKFAST CEREAL BY RESPONSE SURFACE OPTIMISATION OF COMPOSITE FLOUR COMPONENTS (YELLOW MAIZE, SOYBEAN AND MANGO PEEL)
abstract: Breakfast flakes are a popular choice among consumers for a quick and nutritious meal.However, to enhance their nutritional value, supplementation with nutrient-dense ingredients is essential.In this study, soybean and mango peel were utilized to develop protein, energy, and antioxidant-rich flakes through an optimized formulation process.A threecomponent constrained optimal mixture experimental design was employed, utilizing yellow maize (0-100%), soybean (0-50%), and mango peel flour (0-50 %) 
journal: Carpathian Journal of Food Science and Technology