Adebowale, Olalekan J. and Taylor, R.N. and De Kock, H. L Effects of microwaving sorghum grain on the sensory characteristics of porridges prepared from flours stored for up to 6 weeks at 50ºC. In: Department of Consumer and Food Sciences University of Pretoria, Private Bag X20, Hatfield 0028, Pretoria, South Africa, South Africa.
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Abstract
Sorghum,astaplefoodtomillionsinsub-SaharanAfrica,isprocessedintomanyfoodproducts,mostnotablyporridges.However,itsflourdevelopsrancidoff-flavoursduringstorage,duetolipiddeterioration1resultinginlimitedshelf-lifeandpoorproductsensoryquality2.Thisisofconcerntoallstakeholdersinthesorghumvaluechain3. Couldmicrowavepre-treatmentofsorghumgrainimprovetheflourstability?
| Item Type: | Conference or Workshop Item (Paper) |
|---|---|
| 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 11:21 |
| Last Modified: | 07 Jun 2021 11:21 |
| URI: | http://eprints.federalpolyilaro.edu.ng/id/eprint/1653 |
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