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Production and Evaluation of Porridge-Type Breakfast Product from Treculia africana and Sorghum Bicolor Flours

Author(s): J.C. Onweluzo | O.M. Nnamuchi

Journal: Pakistan Journal of Nutrition
ISSN 1680-5194

Volume: 8;
Issue: 6;
Start page: 731;
Date: 2009;
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Keywords: cereal-legume composites | nutrient density | fermentation | functional properties | sorghum bicolor | Treculia africana | Porridge-type breakfast product | �Ogi-dawa�

Porridge-type breakfast products were prepared by blending boiled and fermented (24 h) Treculia africana and fermented (24 and 48 h) sorghum flours in 80:20, 70:30, 60:40 and 50:50 ratios. Products were evaluated for composition, functional properties and sensory acceptability. A commercial indigenous porridge-type product (Ogi dawa), served as the control. Products contained 14.24%-15.75% crude protein, 4.09%-6.00% ether extract and an average metabolizable energy of 1.8 KJ. Fermented Treculia africana products had higher (p
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