Effects of Malt Addition and Fermentation on Sensory Characteristics of Formulated Cereal Based Complementary Food

C.U. Odumodu

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Effects of Malt Addition and Fermentation on Sensory Characteristics of Formulated Cereal Based Complementary Food

机译：麦芽添加和发酵对谷物基辅食配方感官特性的影响

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Sensory evaluation of formulated cereal based complementary food was carried out. Paddy and parboiled rice, soybean and crayfish were obtained from the open market in Jos, Nigeria. The paddy rice malted for 72h and other food stuffs were processed into fl

机译：对配制的谷物类辅助食品进行了感官评估。稻米和半熟米，大豆和小龙虾是从尼日利亚乔斯的公开市场上获得的。麦芽发芽72小时后，其他食品被制成米

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《Pakistan journal of nutrition: PJN》 |2008年第2期|共4页
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C.U. Odumodu;
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1. Nutrient composition of complementary food gruels formulated from malted cereals, soybeans and groundnut for use in North-western Nigeria [J] . K. M. Anigo, D. A. Ameh, S. Ibrahim, African Journal of Food Science . 2010,第3期

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2. Proximate Composition and Sensory Properties of Complementary Food Formulated From Malted Pre-Gelatinized Maize, Soybean and Carrot Flours [J] . Patience Chisa Obinna-Echem, Lucretia I Barber, Confidence I. Enyi Journal of Food Research . 2018,第2期

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3. The effect of traditional malting technology practiced by an ethnic community in northern Uganda on in‐vitro nutrient bioavailability and consumer sensory preference for locally formulated complementary food formulae [J] . Docus Alowo, Christopher Muggaga, Duncan Ongeng Food Science & Nutrition . 2018,第8期

机译：乌干达北部一个民族社区实施的传统麦芽制造技术对体外营养生物利用度和消费者对当地配制的补充食品配方的感官偏好的影响
4. Malting technology in the development of safe and sustainable complementary composite food from cereals and legumes [C] . Ana Idongesit M., Udota Hannah I.J., Udoakah Ye-Obong N. IEEE Global Humanitarian Technology Conference . 2014

机译：利用谷物和豆类开发安全，可持续的补充复合食品中的麦芽技术
5. Sensory and nutritional evaluation of cereal/amaranth mixtures as weaning food or enriched cereal for preschool children. [D] . Sangiah, Saigeetha. 1990

机译：谷物/天葵混合物作为断奶食品或学龄前儿童的浓缩谷物的感官和营养评估。
6. Effects of fermentation and malt addition on the physicochemical properties of cereal based complementary foods in Ethiopia [O] . Sirawdink Fikreyesus Forsido, Alemgena Ayana Hordofa, Abebe Ayelign, 2020

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7. Effects of Malt Addition and Fermentation on Sensory Characteristics of Formulated Cereal Based Complementary Food [O] . C. U. Odumodu 2015

机译：麦芽加入和发酵对配方谷物辅食的感官特性的影响

Effects of Malt Addition and Fermentation on Sensory Characteristics of Formulated Cereal Based Complementary Food

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