Sensory and nutritional quality of marama-sorghum composite flours and porridges

Sensory and nutritional quality of marama-sorghum composite flours and porridges

Marama bean (Tylosema esculentum (Burch) A. Schreib) is an underutilised, drought- tolerant legume native to the semi-arid areas of Botswana, Namibia and South Africa. The edible seeds of marama beans are good sources of protein and fat, and its flours can potentially enhance the nutritional quality...

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Bibliographic Details
Main Author: Kayitesi, Eugenie
Other Authors: Dr H L De Kock
Published: 2013
Subjects:
Sensory quality
Nutritional quality
Marama-sorghum composite flours
Marama-sorghum composite porridges
UCTD
Online Access:http://hdl.handle.net/2263/28542
Kayitesi, E 2009, Sensory and nutritional quality of marama-sorghum composite flours and porridges, MScAgric dissertation, University of Pretoria, Pretoria, viewed yymmdd < http://hdl.handle.net/2263/28542 >
http://upetd.up.ac.za/thesis/available/etd-10082010-130836/

Internet

http://hdl.handle.net/2263/28542
Kayitesi, E 2009, Sensory and nutritional quality of marama-sorghum composite flours and porridges, MScAgric dissertation, University of Pretoria, Pretoria, viewed yymmdd < http://hdl.handle.net/2263/28542 >
http://upetd.up.ac.za/thesis/available/etd-10082010-130836/

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