Proximate, microbiology and nutritive properties of wheat-mango flakes

In this study, the proximate composition, microbiological, and nutrition evaluation of wheat-mango flakes was studied. A preliminary research work done to ascertain optimum acceptable levels mango pulp addition wheat flake production using 0 80 % (w/v) pulp. Sensory most accepted samples were selected. Consequently, in main research, level varied a ratio 50 giving rise total five (5) samples. Proximate composition microbiological analyses standard analytical methods; furthermore, nutritive resultant also procedures. The Flakes from 50:50 W: M had highest protein content 14.4±0.02 %. feed conversion efficiency (FCE), (PER), net (NPR), apparent digestibility (AD) increased with incorporation pulp, yeast mould counts ranged 4 23 Cfu/g having count Cfu/g.