Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Yohannes Nugusu"'
Publikováno v:
PLoS ONE, Vol 13, Iss 9, p e0203005 (2018)
Sorghum (Sorghum bicolor (L.) Moench) is one of the principal staple for millions of people in sub-Saharan Africa serving as the main sources of protein. However, protein digestibility is low in sorghum and this may be affected by processing methods.
Externí odkaz:
https://doaj.org/article/d8aaddb9d2ad422286785a438db36591
Publikováno v:
Cereal Chemistry. 97:362-372
Background and Objectives: Injera (a fermented pancake-like product) is a traditional food in Ethiopia but is traditionally made from tef (Eragrostis tef). But sorghum also a traditional Ethiopian crop can be used although considered having a lower q
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c883a2e8c9deff8dbc3e0f0848b2e750
https://doi.org/10.1002/cche.10252
https://doi.org/10.1002/cche.10252
Publikováno v:
Modern Chemistry. 9:1
This study was conducted to evaluate the nutritional quality and sensory acceptability of porridge formulated from different proportions of finger millet (F. M.) and common bean (C. B.) composite flours. The objective of the study was to enhance nutr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5e1aec0187c3461e60dd0819eedcb438
https://doi.org/10.11648/j.mc.20210901.11
https://doi.org/10.11648/j.mc.20210901.11