Proximate Composition, Functional Properties and Sensory attributes of Gruels prepared from Blends of Sorghum and Pigeon Pea Flours

Proximate Composition, Functional Properties and Sensory attributes of Gruels prepared from Blends of Sorghum and Pigeon Pea Flours

This study was carried out to evaluate the proximate composition and functional properties of sorghum and pigeon pea composite flours and the sensory properties of gruel prepared from the blends. Flours were produced from sorghum and pigeon pea seeds. The composite flours of sorghum and pigeon pea w...

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Veröffentlicht in:International Journal of Home Economics, Hospitality and Allied Research Hospitality and Allied Research, 2022-12, Vol.1 (2), p.361-375
Hauptverfasser: Arukwe, Dorothy C., Offia Olua, Blessing I., Ike, Ebenezer A.
Format: Artikel
Sprache:eng
Schlagworte:
composite flour
gruel
pigeon pea
sorghum
weaning foods
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Zusammenfassung:This study was carried out to evaluate the proximate composition and functional properties of sorghum and pigeon pea composite flours and the sensory properties of gruel prepared from the blends. Flours were produced from sorghum and pigeon pea seeds. The composite flours of sorghum and pigeon pea were blended using different proportions designated as SGF, PPF, SP1, SP2, SP3, SP4 and SP5. The proximate composition, functional and sensory properties of the blends were determined using standard methods. Proximate result showed significant (p
ISSN:2971-5121
DOI:10.57012/ijhhr.v1n2.019