Browsing Faculty of Agriculture by Subject "Sensory"
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Bioactive compounds, antioxidant capacity, functional and sensory properties of optimized complementary weaning flour processed from sorghum, soybean, and karkade (Hibiscus sabdariffa L.) seeds
(Elservier, 2023-03)The study aimed to formulate and optimize complementary weaning flours for better antioxidants and sensory acceptability. D-optimal constrained mixture design was used to generate Eighteen formulations with a range of ... -
Effects of Bambara groundnut and Butternut blending on functional and sensory properties of sorghum flour porridge.
(AIMS Press, 2022-05-06)Mageu is a non-alcoholic fermented gruel processed from cereal grains, mostly maize and is widely consumed in the Southern African region. The refined maize meal used for mageu processing is limited in dietary fiber, ...