Proximate Composition, Functional Properties and Sensory attributes of Gruels prepared from Blends of Sorghum and Pigeon Pea Flours

Dorothy C. Arukwe, Blessing I. Offia Olua and Ebenezer A. Ike
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Dorothy C. Arukwe: Department of Food Science and Technology, College of Applied Food Sciences and Tourism, Michael Okpara University of Agriculture, P.M.B. 7267Umudike, Abia State, Nigeria
Blessing I. Offia Olua: Department of Food Science and Technology, College of Applied Food Sciences and Tourism, Michael Okpara University of Agriculture, P.M.B. 7267Umudike, Abia State, Nigeria
Ebenezer A. Ike: Department of Food Science and Technology, Imo State Polytechnic, Umuagwo, Nigeria

International Journal of Home Economics, Hospitality and Allied Research, 2022, vol. 1, issue 2, 361-375

Abstract: This study was carried out to evaluate the proximate composition and functional properties of sorghum and pigeon pea composite flours and the sensory properties of gruel prepared from the blends. Flours were produced from sorghum and pigeon pea seeds. The composite flours of sorghum and pigeon pea were blended using different proportions designated as SGF, PPF, SP1, SP2, SP3, SP4 and SP5. The proximate composition, functional and sensory properties of the blends were determined using standard methods. Proximate result showed significant (p

Keywords: Composite Flour; Gruel; Pigeon Pea; Sorghum; Weaning Foods (search for similar items in EconPapers)
JEL-codes: I00 (search for similar items in EconPapers)
Date: 2022
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