The nutritive value and antimicrobial property of Sorghum bicolor L. stem (POPORO) flour used as food colour additive and its infusion drink

American Journal of Food Technology

Volumn 2, Issue 2, 2007, Pages 79-86

  Adetuyi, A O ^a   Akpambang, V O E ^a   Oyetayo, V O ^a   Adetuyi, F O ^b  

^a FEDERAL UNIVERSITY OF TECHNOLOGY   (Nigeria)

^b Rufus Giwa Polythenics ^*  (Nigeria)

Author keywords

Functional properties; Infusion drink; Medicinal property; Mineral content; Nutritive value; Sorghum stem flour

Indexed keywords

ANANAS COMOSUS; ANIMALIA; BACILLUS SP.; CAJANUS CAJAN; CORYNEBACTERIUM; CORYNEBACTERIUM SP.; CYMBOPOGON CITRATUS; DIOSCOREA ALATA; LACTOBACILLUS; LACTOBACILLUS SP.; PSEUDOMONAS AERUGINOSA; SORGHUM BICOLOR; SPHENOSTYLIS STENOCARPA; TRITICUM AESTIVUM;

EID: 34247503755     PISSN: 15574571     EISSN: 1557458X     Source Type: Journal    
DOI: 10.3923/ajft.2007.79.86     Document Type: Article

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