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The aim of the study was to evaluate the effect of extruded germinated black bean cotyledon flour (EBB) as a substitute of nixtamalized blue maize (NBM) flour on proximal composition, physicochemical characteristics, protein, starch digestion performance, and sensory analysis with a just about right (JAR) scale of NBM cookies. A ratio of 82.5:7.5 (NBM:EBB) decreased the viscosity of the flour mixtures,...