Effect of supplemtation of sorghum flour with defatted groundnut flour on the nutritive value and acceptability

Abstract EN

The supplementation of sorghum flour with defatted groundnut flour was found to increase the nutritive value, in vitro protein digestibility (IVPD) and the general acceptability of the flour.

The protein contents were increased from 8.7% in sorghum flour to 15.11, 20.23, and 25.11% in 15, 20 and 25% composite flour respectively.

The IVPD was increased from 49.25 to 56.31, 60.06 and 62.49% in 15, 20 and 25% composite flour respectively.

The acceptability of sorghum flour was increased in taste, odour, colour and the general acceptability, but the 25% composite flour was become less acceptable in term of colour.