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The utilization of groundnut seed as a constituent of sorghum ogi was investigated by preparing mixtures of ogi with increasing level of groundnut in 0, 25, 50, 75 and 100% addition. The product, sorg...
A sorghum variety was supplied as commercial malt and as an unmalted cereal by a maltster. The commercial sample had been malted in a tropical country. Sub-samples of the unmalted cereal were malted i...
Weaning food was produced from sorghum and cowpea based on a malted technology with a view to determining the amylase activity, nutritional composition/properties and its ability to meet the Recommend...
The storage characteristics of uncooked Ogi-baba (Sorghum based cereal breakfast) after drying for some time at an elevated temperature of 130ºC was the main objective of this experimental work. ...
A low tannin sorghum cultivar (Tabat) was used in this study. Sorghum unlike wheat does not contain gluten. It is a potential cereal for people suffering from Celiac disease. For preparation of bakery...
The aim of this study was to reduce the cooking time of rolled flour products Arraw using incorporated germinated millet and sorghum flours separately. Rolled flour products Arraw were made by adding ...
Biscuits prepared from flour blends containing varying proportions of sorghum flour (0, 10, 20, 30, 40, 50 and 60%) and fortified with 5% defatted soy flour, were evaluated for different quality param...
The black purple sheath (stem) of Sorgum bicolor L., called Poporo used locally as food colour additives in cooking meals and its infusion drink commonly taken as beverages in Nigeria, was examined fo...
The aim of this study was to reduce the cooking time of rolled flour products Arraw using incorporated germinated millet and sorghum flours separately. Rolled flour products Arraw were made by adding ...
The black purple sheath (stem) of Sorgum bicolor L., called Poporo used locally as food colour additives in cooking meals and its infusion drink commonly taken as beverages in Nigeria, was examined fo...

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