Physio-Chemical Properties of Malted Sorghum as Material For Mucamalt Using Cashew Apple Juice Extract As Vitamin C Fortifier

@article{Abdulraheem2013PhysioChemicalPO,
  title={Physio-Chemical Properties of Malted Sorghum as Material For Mucamalt Using Cashew Apple Juice Extract As Vitamin C Fortifier},
  author={Maimuna Orire Abdulraheem and Folorunsho Aberuagba and Joseph Onyebuchi Okafor and A. J. Otaru},
  journal={IOSR Journal of Applied Chemistry},
  year={2013},
  volume={4},
  pages={67-78}
}
The search for a local raw material for the production of beverages necessitated the harnessment of cashew extract. The beverage produced is 100% local contents with easy accessibility to the raw materials, reduced production cost and increased economic revenue of Nigeria. Thus the aim of this research was to harness our abundant natural resources endured by God. Sorghum has a wide range of colors. The best known are the white, yellow, brown and the red types. Although the red type was used… Expand

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