R. A. Dendegh

Evaluation of Stiff Porridge (Ruam nahan) Produced from Composite Flour Blends of Pearl Millet (Pennisetum glaucum) and African Yam Bean (Sphenostylis stenocarpa)

T. A. Dendegh, B. M. Yelmi & R. A. Dendegh · Asian Food Science Journal · 2021

Quality attributes of stiff porridges prepared from Pearl millet and African Yam Bean (AYB) flour blends were studied. Various ratios such as A (100% pearl millet), B (90:10), C (80:20), D (70:30), E (60:40) and F (50:50) of pearl millet and African Yam Bean (AYB) composite flour...

Open access Research Article 10.9734/afsj/2021/v20i930343

Proximate Composition, Functional and Sensory Properties of Pearl Millet, Soy Flour and Baobab Fruit Pulp Composite Flour as a Complementary Food

T. A. Dendegh, M. Ukeyima & R. A. Dendegh · Asian Food Science Journal · 2019

Aim: To evaluate the proximate composition, functional and sensory properties of a complementary food from pearl millet, soy flour and baobab fruit pulp composite flours. Study Design: A complementary food was produced from Pearl millet, soy flour and baobab fruit pulp powder (BF...

Open access Research Article 10.9734/afsj/2019/v8i329992