Proximate Composition, Functional Properties and Sensory attributes of Gruels prepared from Blends of Sorghum and Pigeon Pea Flours

Proximate Composition, Functional Properties and Sensory attributes of Gruels prepared from Blends of Sorghum and Pigeon Pea Flours

This study was carried out to evaluate the proximate composition and functional properties of sorghum and pigeon pea composite flours and the sensory properties of gruel prepared from the blends. Flours were produced from sorghum and pigeon pea seeds. The composite flours of sorghum and pigeon pea w...

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Bibliographic Details
Main Authors: Dorothy C. Arukwe, Blessing I. Offia Olua, Ebenezer A. Ike
Format: Article
Language:English
Published: Department of Home Economics & Hospitality Management Education, University of Nigeria, P.M.B. 41001, Nsukka, Nigeria. 2022-12-01
Series:International Journal of Home Economics, Hospitality and Allied Research
Subjects:
composite flour
gruel
pigeon pea
sorghum
weaning foods
Online Access:https://www.ijhhr.org/second-issue-/10-57012ijhhr-v1n2-019/

Internet

https://www.ijhhr.org/second-issue-/10-57012ijhhr-v1n2-019/

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