Effects of Bambara groundnut and Butternut blending on functional and sensory properties of sorghum flour porridge

Effects of Bambara groundnut and Butternut blending on functional and sensory properties of sorghum flour porridge

Food-to-food fortification to refined sorghum flour (SF) for porridge making has an influence on the desirable properties of the porridge. In view of this, the effects of Bambara groundnut (BG) (15%, 25%, 35%) and dried butternut (BU) powder (23%) blending on functional and sensory properties of por...

Full description

Bibliographic Details
Main Authors: Rosemary Kobue-Lekalake, Geremew Bultosa, Oduetse Daniel Gopadile, Gulelat Desse Haki, Moenyane Molapisi, Eyassu Seifu, Bonno Sekwati-Monang, John Gwamba, Kethabile Sonno, Boitumelo Mokobi
Format: Article
Language:English
Published: AIMS Press 2022-05-01
Series:AIMS Agriculture and Food
Subjects:
bambara groundnut
butternut
functional
sensory
sorghum porridge
Online Access:https://www.aimspress.com/article/doi/10.3934/agrfood.2022017?viewType=HTML

Internet

https://www.aimspress.com/article/doi/10.3934/agrfood.2022017?viewType=HTML

Similar Items