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Production of improved infant porridges from pearl millet using a lactic acid fermentation step and addition of sorghum malt to reduce viscosity of porridge with high protein, energy and solids (30%) content

Author: Thaoge, ML ; Adams, MR ; Sibara, MM ; Watson, TG ; Taylor, JRN ; Goyvaerts, EM Date: Apr 2003 With the aim of improving the safety and nutritional quality of traditional African weaning porridge, the reduction of the viscosity of high solids fermented pearl millet porridge by addition of sorghum malt (amylase rich flour, ARF) was ... Read more

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Browsing by Subject "Pearl millet porridge"

Browsing by Subject "Pearl millet porridge"

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