| Autor: |
Lyimo, M. E., Berling, S., Sibuga, K. P. |
| Předmět: |
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| Zdroj: |
Ecology of Food & Nutrition; May/Jun2004, Vol. 43 Issue 3, p181-191, 11p, 5 Charts |
| Abstrakt: |
Nutritional quality and sensory acceptability of germinated bambara nut based products were determined. Mixtures of germinated bambara nut with sorghum and maize (30:70) w/w were made. In a mixture of bambara nut with maize, protein content increased from 10.5 to 11.7%; while in a mixture of bambara nut with sorghum, protein content increased from 12.0 to 13.1%. Fat content decreased by 2.5% in a mixture of bambara nut with maize, while in that of bambara nut with sorghum it decreased by 9.5%. Improvement of protein digestibility was observed in all mixtures. Tannin content was reduced by 39.6% in a mixture of bambara nut with maize, while in that of bambara nut with sorghum it was reduced by 23.0%. Breads were prepared by blending germinated bambara nut flour (30 parts) with wheat flour (70 parts). Porridge was made by blending germinated bambara nut flour (30 parts) with germinated maize flour (70 parts). All products showed no significant difference upon sensory evaluation. However, porridge prepared from germinated mixture of bambara nut with sorghum received least score in taste. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
| Externí odkaz: |
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