Sorghum grains were germinated for 24, 48 and 72 hours with a view to determining the
effect of germination on some functional properties and degree of starch gelatinization of the …

Whole grain-based foods have been shown to reduce the risk of development of metabolic
syndrome. In this study, we formulated whole grain-based multigrain flour and analyzed for …

This study aimed to identify the nutritional, functional, sensory and microbiological profile of
experimental nutritional flours, produced with local products in Burkina Faso. The raw …

Ready-to-eat (RTE) ginseng chicken porridge was heated in a retort with an F-value of 4.0
after being packaged in a gas-tight plastic tray (PP/EVOH/PP) with top film (PET/PA/CPP) …

BACKGROUND Millet porridge is a major complementary food used in Uganda but it is
limited in protein and micronutrients such as zinc and beta‐carotene. Addition of milk and …

Rice is becoming an important food staple in Africa. Over the past decades, its consumption
has grown rapidly not only in the Western African region where it has long been a traditional …

Sorghum (red and white) were germinated for 24, 48, 72, and 96 h to determine the effect of
germination on some functional and engineering properties of sorghum flour. The bulk …

The effects of sucrose stearate at various concentrations (0.1%, 0.2%, and 0.3%, w/v) on the
physico-chemical characteristics of ready-to-eat (RTE) Samgyetang were investigated …

Germinated acha flour was prepared by washing the acha grain (with tap water), soaking
(for 6hours), drained, spread evenly on jute bag to germinate for varied duration (0, 12, 24 …

Sažetak Nusproizvodi mlinske industrije mogu poboljšati nutritivna svojstva prehrambenog
proizvoda, ali i značajno utjecati na njegovu trajnost i senzorska svojstva. Stoga je u ovom …