Table 7. Effect of Moringa oleifera Seed Flour Addition on the pH, Peroxide Value and Total Volatile Bases of Non-Malted and Malted Sorghum and Soybean Based Food Formulations


Physico-Chemical and Sensory Properties of Complementary Foods from Blends of Malted and Non-Malted Sorghum, Soybean and Moringa Oleifera Seed Flours

Bello A.A., Gernah D.I., Ariahu C.C., Ikya J.K

American Journal of Food Science and Technology. 2020, 8(1), 1-13 doi:10.12691/ajfst-8-1-1