Effect of Watermelon Rind (Citrullus lanatus) Addition on the Functional, Pasting and Microbiological Quality of Sorghum Based Mumu
Stephen T. Gbaa, Samuel A. Ahemen & Christiana O. Ameh · European Journal of Nutrition & Food Safety · 2019
The effect of watermelon rind powder addition on the functional, pasting and microbiological quality of Sorghum based mumu was evaluated. Sorghum-based mumu was prepared from composite flours of 85:15, 75:15, 70:15 and 65:15% roasted sorghum flour and roasted partially defatted g...
Open access
Research Article
10.9734/ejnfs/2019/v10i130099