Proximate Composition, Functional, and Sensory Properties of Kadal (Fermented Grain Flour) Produced from whole and decorticated Maize and Pearl Millet Grains

Autor: Umar, B. H., Agbara, G. I., Alkali, M. Y., Masaya, A. F., Akubuiro, S. C.

Publikováno v: ARID ZONE JOURNAL OF ENGINEERING, TECHNOLOGY AND ENVIRONMENT; Vol. 18 No. 2 (2022); 345-356
Arid Zone Journal of Engineering, Technology and Environment; Vol. 18 No. 2 (2022); 345-356

Kadals are normally prepared from fermented cereal grains and the kadal flours are usually transformed into stiff dough called tuwo and consumed as staple food in many West African countries. Pearl millet (Mi) and maize (Mz) grains were decorticated

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https://www.azojete.com.ng/index.php/azojete/article/view/607