Fermentability and nutritional characteristics of sorghum Mahewu supplemented with Bambara groundnut.
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DOI: 10.1111/1750-3841.15154
Abstract: Processing functionality in terms of fermentability and nutritional characteristics of Mahewu (a sorghum-based nonalcoholic beverage product) supplemented with different proportions of Bambara groundnut (BGN) (80:20 and 70:30, respectively) was investigated to develop a sorghum-based beverage… read more here.
Keywords: fermentability nutritional; bgn; mahewu supplemented; sorghum ... See more keywords