Article

Evaluation of the functional quality of cowpea-fortified traditional African sorghum foods using instrumental and descriptive sensory analysis

2011-12-01

Abstract excerpt

Despite nutritional advantages, the functional quality of cereal foods tends to decline when fortified with legumes. Traditional African cowpea-fortified sorghum foods were evaluated using instrumental and descriptive sensory analyses. Two sorghum cultivars, NS 5511 (tannin-type) and Orbit (non-tannin-type) were fortified with cowpea (70:30 ratio). Fortification reduced uji (fermented thin porridge) pasting peak v...

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Literature Corpus work: 0aebe96c-7adb-5acb-91f2-f145d9c8f111
DOI: 10.1016/j.lwt.2011.07.010

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