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

J.C. Onweluzo; O.M. Nnamuchi

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

机译：Treculia Africana和高粱双色面粉的生产与评估粥类装早餐产品

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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

机译：通过混合煮沸和发酵（24小时）的Treculia Africana和发酵（24和48小时）高粱面粉在80:20，70:30，60:40和50:50比率中制备粥类装早餐产品。评估产物的组成，功能性和

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《Pakistan journal of nutrition: PJN》 |2009年第6期|共6页
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J.C. Onweluzo; O.M. Nnamuchi;
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Production and Evaluation of Porridge-Type Breakfast Product from Treculia africana and Sorghum Bicolor Flours

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