ABSTRACT The effect of Okara and Detarium microcarpum seed flours on the quality of talia noddles produced from wheat and sorghum flour composites was investigated. Composites of wheat …
PRODUCTION & ACCEPTABILITY STUDIES OF MALTED SORGHUM (SORGHUM BICOLOR) BISCUIT
CHAPTER ONE INTRODUCTION Biscuit may be defined as a thin flat baked product made from flour, salt, sweetening agent fat and preservatives. They are crisps, unleavened and sometimes sweet pastry …
EFFECT OF ALKALINE STEEP AND AIR-REST CYCLE ON THE DEVELOPMENT OF SORGHUM PEROXIDASE ACTIVITY DURING MALTING
Abstract The effect of alkaline steep and air-rest cycle on the development of peroxidase activity during malting was investigated in sorghum variety, KSV8. Preliminary …