The Nutrient, Ant Nutrient And Sensory Characteristics Of Co-Fermented Millet Penniseteum Eleusine) And Baoiah (Adansonia Digitata. L) Based Porridges

ABSTRACT

In Nigeria, especially in the northern part of the country, cereals are major sources of energy and protein in the diets of the people (Okoh, 1998). Although cereals are used as supplements to legumes, because legumes contain a higher level of protein energy than cereals, cereals and legumes i.e some limited trace elements in their essential amino acid (Doughty. I 99. Legumes are good sources of B-complex vitamins and calcium. Varieties are  from using its flour for baking, pulp for porridge, cooked whole, fried, deinked. fermented preparation (Aykroyd et al., 1998). Millet is a rapid - growing, warm water weather cereal grass of the fink. Grainineae, genus: Panicuin and species: Millaceurn, whose small grains are primarily for human food. (Nutrition Encyclopedia, 1995). Millet provides the major part of the diet of million of poor people living of on the poor, dry lands of India, Africa, China and Russia and elsewhere (FAQ, 1982).