Original paper
Physicochemical and sensory qualities of complemenatry meal made from sprouted and unsprouted sorghum, Irish potato and groundnut
Abstract
Weaning food was produced from the blends of sprouted and unsprouted sorghum-Irish potato, and groundnut flour. In the developed weaning foods, moisture content ranged from 8.44% to 12.70%, crude protein (7.40%-14.53%) crude ash (1.53%-1.77%), crude fiber (6.65%-6.88%), crude fat (3.31%-3.73%) and carbohydrate content (65.10%-69.15%). Sprouting and protein supplementation with groundnut improved the protein content of the formulated meals with...
Paper Details
Title
Physicochemical and sensory qualities of complemenatry meal made from sprouted and unsprouted sorghum, Irish potato and groundnut
Published Date
Dec 19, 2017
Journal
Volume
6
Issue
2
Pages
307 - 317
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Notes
History