Fermentability and nutritional characteristics of sorghum Mahewu supplemented with Bambara groundnut-Reference-Cited by-同舟云学术

Fermentability and nutritional characteristics of sorghum Mahewu supplemented with Bambara groundnut

Published:2020-05-25 Issue:6 Volume:85 Page:1661-1667
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Qaku Xolisile W.¹,Adetunji Adeoluwa²^ORCID,Dlamini Bhekisisa C.¹^ORCID

Affiliation:

1. Department of Biotechnology and Food TechnologyUniversity of Johannesburg P.O. Box 524, Auckland Park Johannesburg South Africa

2. Labworld, Philafrica Foods (Pty) Ltd 11 Quality Road, Isando Kempton Park South Africa

Funder

National Research Foundation, South Africa

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.15154

Reference49 articles.

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2. Nutritional value, protein quality and antioxidant activity of Sudanese sorghum-based kissra bread fortified with bambara groundnut (Voandzeia subterranea) seed flour

3. Effects of Treatments on the Antinutritional Factors and Functional Properties of Bambara Groundnut (V oandzeia subterranea ) Flour

4. The intercorrelation of the amino acid quality between raw, steeped and germinated guinea corn (Sorghum bicolor) grains;Adeleye E. I.;Bulletin of the Chemical Society of Ethiopia,2008

5. Influence of sorghum grain type on wort physico-chemical and sensory quality in a whole-grain and commercial enzyme mashing process

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