M. I. Yusuf

Quality Evaluation of Gruels from Malted Sorghum- Moringa oleifera Flour Blends

E. C. Kodak, A. T. Girgih & M. I. Yusuf · Asian Food Science Journal · 2022

Aim: In this study, moringa seed flour was subjected to treatments (boiling and roasting) and used to fortify sorghum flour (Kunun Zaki flour). Study Design: The blend ratios of Kunun Zaki flour and Moringa seed flour were 100:0 (control), 95:5, 90:5, 85:15, and 80:20 which were...