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

Author

Listed:
  • Arukwe, Dorothy C.

    (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)

  • Offia Olua, Blessing I.

    (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)

  • Ike, Ebenezer A.

    (Department of Food Science and Technology, Imo State Polytechnic, Umuagwo, Nigeria)

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

Suggested Citation

  • Arukwe, Dorothy C. & Offia Olua, Blessing I. & Ike, Ebenezer A., 2022. "Proximate Composition, Functional Properties and Sensory attributes of Gruels prepared from Blends of Sorghum and Pigeon Pea Flours," International Journal of Home Economics, Hospitality and Allied Research, Department of Home Economics & Hospitality Management Education, University of Nigeria, Nsukka, vol. 1(2), pages 361-375, December.
    • Handle: RePEc:ris:ijheha:0019
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    More about this item

    Keywords

    Composite Flour; Gruel; Pigeon Pea; Sorghum; Weaning Foods;
    All these keywords.

    JEL classification:

    • I00 - Health, Education, and Welfare - - General - - - General

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