Quality evaluation of stiff porridges prepared from Irish potato (Solanum tuberosum) and pigeon pea (Cajanus cajan) starch blends

Journal of Food Science and Technology

Volumn 49, Issue 3, 2012, Pages 349-355

  Abu, Joseph Oneh ^a   Enyinnaya, Chinma Chiemela ^b   James, Samaila ^b   Okeleke, Ezinne ^b  

^a UNIVERSITY OF AGRICULTURE   (Nigeria)

^b FEDERAL UNIVERSITY OF TECHNOLOGY   (Nigeria)

Author keywords

Chemical; Functional; Pasting and sensory properties; Pigeon pea; Potato; Starch; Stiff porridge

Indexed keywords

FUNCTIONAL; PIGEON PEA; POTATO; SENSORY PROPERTIES; STIFF PORRIDGE;

CHEMICAL ANALYSIS; CHEMICALS;

STARCH;

CAJANUS CAJAN; MANIHOT ESCULENTA; SOLANUM TUBEROSUM;

EID: 84863985000     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-011-0287-2     Document Type: Article

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