Jimoh, M. O., & Olatunde, O. C. (2026). Evaluation of Phytochemical, Functional and Mineral Composition of Extruded    Breakfast Cereals Made from Zea mays, Sorghum bicolor and Bryophyllum pinnatum Blends: In Production. The North African Journal of Food and Nutrition Research, 10(22). https://najfnr.com/home/article/view/756