Figure 1. Flow diagram for the processing of breakfast product from blends of sorghum, African yam bean and unripe plantain [4]

From

Evaluation of the Hypoglycemic Potentials and Glycemic Index of Ready-to-eat Breakfast Products Using Animal Bioassay

Onuh F. A., Mbaeyi-Nwaoha I. E., Ani J.C.

American Journal of Food Science and Technology. 2019, 7(5), 161-168 doi:10.12691/ajfst-7-5-5