Physicochemical and Sensory Qualities of Complemenatry meal made from Sprouted and Unsprouted Sorghum Irish potato and groundnut
Weaning food was produced from the blends of sprouted and unsprouted sorghum–Irish potato, and groundnut flour. In the developed weaning foods, moisture content ranged from 8.44% to 12.70%, crude protein (7.40%–14.53%) crude ash (1.53%–1.77%), crude fiber (6.65%–6.88%), crude fat (3.31%–3.73%) and carbohydrate content (65.10%–69.15%). Sprouting and protein supplementation with groundnut improved the protein content of the formulated meals with values comparable to commercial sam...
Current Trends in Food Nano- Technological Applications
The scope of nanotechnology is increasingly covering every facets of life, with applications to food taking a lead. Starting from the first-generation passive nanomaterial and now, the energetic nanotechnology to food and food systems is growing exceedingly, although nano foods are in growing stage. Applications include utilization of nanotechnology in Food safety and food safety assurance, production of nanoparticles which are better biologically active than large sized particles, neutraceut...