3 Ergebnisse
Processing functionality in terms of fermentability and nutritional characteristics of Mahewu (a sorghum-based nonalcoholic beverage product) supplemented with different proportions of Bambara groundnut (BGN) (80:20 and 70:30, respectively) was investigated to develop a sorghum-based beverage
The protein quality of four blends based on sprouted sorghum, bambara groundnuts and fermented sweet potatoes had been evaluated by rat feeding experiments; casein served as a reference protein. The test proteins were incorporated to make up 1.6% total nitrogen. There was an inverse relationship
Six types of sorghum (Sorghum bicolor)-based tempe were developed by blending with various combinations and quantities of either bambara groundnut, sesame, cowpea, pigeonpea, common bean, mungbean, soybean, or groundnut (peanut) seeds. Their mixtures were then soaked and solid-state fermented by