Physicochemical Properties Of Composite Flour From Wheat (Triticum Aestivum) And Two Sorghum (Sorghum Bicolor L.Monech) Seed Varieties

Authors: AGBO MIRIAN CHIBUZO | Natural & Applied Sciences Food Science and Technology Projects 90 pages 18,805 words

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ABSTRACT

 This study investigated the physicochemical properties of composite flours from wheat and white or brown sorghum seed varieties. Seven flour samples with 100% wheat (WW), 10% white sorghum (CW1), 10% brown sorghum (CB1), 30% White sorghum (CW2) and 30% brown sorghum (CB2), 100% white sorghum, 100% brown sorghum were prepared. Complementing wheat with sorghum significantly (p

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