Functional properties of weaning food blends from selected sorghum (Sorghum bicolor (L.) Moench) varieties and soybean (Glycine max)

Weaning food was produced from the blends of sorghum flour, malted sorghum flour and soybean flour. The physicochemical properties of the formulated weaning food were investigated. Flours from three sorghum varieties (local, improved and hybrid sorghum grains) were, respectively, combined with the sorghum malt and soybean flour at different graded levels. The water holding capacity of the weaning food blends ranged between 1.52 and 3.81 ml/g...