Adebowale, Olalekan J. and Taylor, R.N. and de Kock, H.L. Microwaving of sorghum grain: Microwaving of sorghum grain: Microwaving of sorghum grain: Microwaving of sorghum grain: Microwaving of sorghum grain: Microwaving of sorghum grain: Microwaving of sorghum grain: Microwaving of sorghum grain: Microwaving of sorghum grain: Microwaving of sorghum grain: Microwaving of sorghum grain: Microwaving of sorghum grain: Microwaving of sorghum grain: Microwaving of sorghum grain: Microwaving of sorghum grain: Microwaving of sorghum grain: Microwaving of sorghum grain: Microwaving of sorghum grain: Microwaving of sorghum grain: Microwaving of sorghum grain: Microwaving of sorghum grain: Microwaving of sorghum grain: Microwaving of sorghum grain: Microwaving of sorghum grain: Microwaving of sorghum grain: Microwaving of sorghum grain: effects on shelfeffects on shelfeffects on shelfeffects on shelfeffects on shelfeffects on shelfeffects on shelfeffects on shelfeffects on shelfeffects on shelfeffects on shelfeffects on shelfeffects on shelfeffects on shelfeffects on shelfeffects on shelf-life of flour as evaluated based life of flour as evaluated basedlife of flour as evaluated basedlife of flour as evaluated basedlife of flour as evaluated basedlife of flour as evaluated basedlife of flour as evaluated basedlife of flour as evaluated basedlife of flour as evaluated basedlife of flour as evaluated basedlife of flour as evaluated basedlife of flour as evaluated based life of flour as evaluated basedlife of flour as evaluated basedlife of flour as evaluated basedlife of flour as evaluated basedlife of flour as evaluated basedlife of flour as evaluated basedlife of flour as evaluated based life of flour as evaluated basedlife of flour as evaluated basedlife of flour as evaluated basedlife of flour as evaluated basedlife of flour as evaluated basedlife of flour as evaluated basedlife of flour as evaluated basedlife of flour as evaluated basedlife of flour as evaluated basedlife of flour as evaluated based on the sensory characteristics of porridgeon the sensory characteristics of porridgeon the sensory characteristics of porridgeon the sensory characteristics of porridgeon the sensory characteristics of porridgeon the sensory characteristics of porridgeon the sensory characteristics of porridgeon the sensory characteristics of porridgeon the sensory characteristics of porridgeon the sensory characteristics of porridgeon the sensory characteristics of porridgeon the sensory characteristics of porridgeon the sensory characteristics of porridge on the sensory characteristics of porridgeon the sensory characteristics of porridgeon the sensory characteristics of porridgeon the sensory characteristics of porridgeon the sensory characteristics of porridgeon the sensory characteristics of porridgeon the sensory characteristics of porridgeon the sensory characteristics of porridgeon the sensory characteristics of porridge on the sensory characteristics of porridge on the sensory characteristics of porridge on the sensory characteristics of porridgeon the sensory characteristics of porridgeon the sensory characteristics of porridgeon the sensory characteristics of porridgeon the sensory characteristics of porridgeon the sensory characteristics of porridgeon the sensory characteristics of porridge on the sensory characteristics of porridge. In: Department of Consumer and Food Sciences, University Pretoria, Department of Consumer and Food Sciences, University Pretoria, Department of Consumer and Food Sciences, University Pretoria, Department of Consumer and Food Sciences, University Pretoria, Dep, South Africa.
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Adebowale O.J. 2019-Pangborn symposium Poster.pdf Download (395kB) |
Abstract
Sorghum Sorghum SorghumSorghumSorghumis astaplestaple staplestaplestaplefood foodfoodcropcropcropcropfor formillionsmillionsmillionsmillionsmillionsmillionsmillionsmillionsin subsubsub-Saharan SaharanSaharanSaharan SaharanAfrica AfricaAfrica.However, However,However,However,However, the theflourflourflourflourflourgoesgoesgoesgoesrancid rancidrancidrancidrancidwithinwithinwithin withinwithinashortshortshortshort durationdurationdurationdurationduration durationdurationdue to lipidlipidlipidlipidlipidoxidationoxidationoxidationoxidationoxidationoxidation oxidationoxidation1causingcausingcausingcausingcausingcausingcausingunpleasantunpleasantunpleasantunpleasantunpleasantunpleasantunpleasantunpleasantunpleasantunpleasantoffoff -flavour/aroma flavour/aromaflavour/aromaflavour/aromaflavour/aromaflavour/aroma flavour/aromaflavour/aromaflavour/aromaflavour/aromaand limitedlimitedlimitedlimitedlimitedlimitedlimitedshelfshelfshelfshelfshelflifelifelife 2.Sorghum Sorghum SorghumSorghumSorghumflourflourflourflourflourqualityqualityqualityqualityqualityquality is of concernconcernconcernconcernconcernconcernconcernto all the thestakeholdersstakeholders stakeholdersstakeholdersstakeholdersstakeholdersstakeholdersstakeholdersstakeholdersstakeholders in thethethevaluevaluevaluevaluevaluechainchainchainchainchain3.Therefore, Therefore,Therefore,Therefore,Therefore, Therefore,couldcould couldcouldmicrowavingmicrowaving microwaving microwavingmicrowavingmicrowaving microwavingof sorghumsorghum sorghum grain grain be asolution?solution? solution? solution? solution?
| Item Type: | Conference or Workshop Item (Poster) |
|---|---|
| Subjects: | S Agriculture > S Agriculture (General) |
| Divisions: | Faculty of Engineering, Science and Mathematics > School of Chemistry |
| Depositing User: | Mr. Bolanle Yisau I. |
| Date Deposited: | 07 Jun 2021 11:13 |
| Last Modified: | 07 Jun 2021 11:13 |
| URI: | http://eprints.federalpolyilaro.edu.ng/id/eprint/1652 |
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