Nutritional quality and antioxidant activity of marama-sorghum composite flours and porridges

Food Chemistry

Volumn 131, Issue 3, 2012, Pages 837-842

  Kayitesi, Eugénie ^a,b   De Kock, Henriette L ^a   Minnaar, Amanda ^a   Duodu, Kwaku Gyebi ^a  

^a UNIVERSITY OF PRETORIA   (South Africa)

^b UNIVERSITY OF RWANDA   (Rwanda)

Author keywords

Antioxidant activity; Composites; Flours; Marama; Nutritional quality; Porridges; Sorghum

Indexed keywords

ANTIOXIDANT ACTIVITIES; FLOURS; MARAMA; NUTRITIONAL QUALITIES; PORRIDGES; SORGHUM;

AMINO ACIDS; OLEIC ACID;

PHENOLS;

ALANINE; ANTIOXIDANT; ARACHIDIC ACID; ARGININE; ASPARTIC ACID; BEHENIC ACID; CARBOHYDRATE; CYSTINE; FAT; GLUTAMIC ACID; GLYCINE; HISTIDINE; ISOLEUCINE; LIGNOCERIC ACID; LINOLEIC ACID; LYSINE; METHIONINE; MYRISTIC ACID; OLEIC ACID; PALMITIC ACID; PALMITOLEIC ACID; PHENOL; PHENYLALANINE; PROLINE; PROTEIN; SATURATED FATTY ACID; SERINE; STEARIC ACID; THREONINE; TYROSINE;

AMINO ACID ANALYSIS; ARTICLE; BEAN; CALORIE; CARBOHYDRATE ANALYSIS; CEREAL; FAT CONTENT; FLOUR; FOOD ANALYSIS; FOOD COMPOSITION; LIPID COMPOSITION; MARAMA BEAN; NUTRIENT CONTENT; NUTRITIONAL VALUE; PORRIDGE; PROTEIN CONTENT; PROTEIN DETERMINATION; SORGHUM;

EID: 80755148631     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.09.055     Document Type: Article

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