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Soya, maize, and sorghum–based ready-to-use therapeutic food with amino acid is as efficacious as the standard milk and peanut paste–based formulation for the treatment of severe acute malnutrition in children: a noninferiority individually randomized controlled efficacy clinical trial in Malawi
severe acute malnutrition anemia iron deficiency anemia efficacy ready-to-use therapeutic food amino acid sorghum soya cow milk
2018/11/16
Background: Development of more cost-effective ready-to-use therapeutic food (RUTF) is a global public health priority. To date, previous lower-cost recipes have been less effective than the standard ...
Soya, maize, and sorghum–based ready-to-use therapeutic food with amino acid is as efficacious as the standard milk and peanut paste–based formulation for the treatment of severe acute malnutrition in children: a noninferiority individually randomized controlled efficacy clinical trial in Malawi
severe acute malnutrition anemia iron deficiency anemia efficacy ready-to-use therapeutic food amino acid sorghum soya cow milk
2018/11/20
Background: Development of more cost-effective ready-to-use therapeutic food (RUTF) is a global public health priority. To date, previous lower-cost recipes have been less effective than the standard ...
Nutritive Value of Sorghum Ogi Fortified with Groundnut Seed (Arachis hypogaea L.)
Sorghum Ogi Fortified Groundnut Seed
2016/6/1
The utilization of groundnut seed as a constituent of sorghum ogi was investigated by preparing mixtures of ogi with increasing level of groundnut in 0, 25, 50, 75 and 100% addition. The product, sorg...
Quality Assessment of a Sorghum Variety Malted Commercially under Tropical Conditions and Controlled Tropical Temperatures in the Laboratory
commercial malt decantation mashing free amino nitrogen hot water extract infusion mashing laboratory malt mashing sorghum
2011/9/8
A sorghum variety was supplied as commercial malt and as an unmalted cereal by a maltster. The commercial sample had been malted in a tropical country. Sub-samples of the unmalted cereal were malted i...
Preparation and Nutritional Composition of a Weaning Food Formulated from Germinated Sorghum (Sorghum bicolor) and Steamed Cooked Cowpea (Vigna unguiculata Walp.)
Preparation and Nutritional Composition Germinated Sorghum
2016/6/1
Weaning food was produced from sorghum and cowpea based on a malted technology with a view to determining the amylase activity, nutritional composition/properties and its ability to meet the Recommend...
An Investigation into Sorghum Based Ogi (Ogi-Baba) Storage Characteristics
Cereal elevated heating ogi-baba organoleptic pap
2010/9/29
The storage characteristics of uncooked Ogi-baba (Sorghum based cereal breakfast) after drying for some time at an elevated temperature of 130ºC was the main objective of this experimental work. ...
Use of Guar Gum and Gum Arabic as Bread Improvers for the Production of Bakery Products from Sorghum Flour
Guar gum Gum Arabic Sorghum flour
2009/5/20
A low tannin sorghum cultivar (Tabat) was used in this study. Sorghum unlike wheat does not contain gluten. It is a potential cereal for people suffering from Celiac disease. For preparation of bakery...
Evaluation of Sorghum Density As Affected By Two Water Qualities Under Drip Irrigation System
leaf water potential osmotic stress saline water
2009/2/25
Pot experiment was conducted under glasshouse conditions during 2005 at the Arid Land Research Center, Tottori University in Tottori, Japan. The study presented here was aimed to evaluating the respon...
Malting Germination Effect on Rheological Properties and Cooking Time of Millet (P. typhoides) and Sorghum（S. bicolor）Flours and Rolled Flour Products（Arraw）
Malting Germination Rheological Properties Millet Sorghum Flours
2009/1/21
The aim of this study was to reduce the cooking time of rolled flour products Arraw using incorporated germinated millet and sorghum flours separately. Rolled flour products Arraw were made by adding ...
Effect of Incorporation of Sorghum Flour to Wheat Flour on Quality of Biscuits Fortified with Defatted Soy Flour
Sorghum biscuits defatted soy flour spread ratio texture colour sensory evaluation
2008/11/1
Biscuits prepared from flour blends containing varying proportions of sorghum flour (0, 10, 20, 30, 40, 50 and 60%) and fortified with 5% defatted soy flour, were evaluated for different quality param...
The Nutritive Value and Antimicrobial Property of Sorghum bicolor L. Stem (Poporo Flour Used as Food Colour Additive and its Infusion Drink
Functional properties infusion drink mineral content medicinal property nutritive value sorghum stem flour
2008/10/26
The black purple sheath (stem) of Sorgum bicolor L., called Poporo used locally as food colour additives in cooking meals and its infusion drink commonly taken as beverages in Nigeria, was examined fo...
Malting Germination Effect on Rheological Properties and Cooking Time of Millet (P. typhoides) and Sorghum (S. bicolor) Flours and Rolled Flour Products (Arraw)
Rheological Properties Cooking Time
2016/5/31
The aim of this study was to reduce the cooking time of rolled flour products Arraw using incorporated germinated millet and sorghum flours separately. Rolled flour products Arraw were made by adding ...
The Nutritive Value and Antimicrobial Property of Sorghum bicolor L. Stem (Poporo Flour Used as Food Colour Additive and its Infusion Drink
Nutritive Value Antimicrobial Property
2016/5/31
The black purple sheath (stem) of Sorgum bicolor L., called Poporo used locally as food colour additives in cooking meals and its infusion drink commonly taken as beverages in Nigeria, was examined fo...