• Corpus ID: 139800625

Process analysis and nutritional quality of porridge composite flours developed from legume-based ingredients grown in Nandi County

@inproceedings{Gitau2018ProcessAA,
  title={Process analysis and nutritional quality of porridge composite flours developed from legume-based ingredients grown in Nandi County},
  author={Peninah W. Gitau},
  year={2018}
}
Protein energy malnutrition is highly prevalent among low income earners in rural communities in Kenya. This has necessitated the need to diversify the local diet. Fortunately, legumes such as soybean, groundnut and lablab bean are nutritious and affordable sources of protein compared to animal sources and also bring about spectra of taste and texture in the diet. Legumes have been largely used in making of bread and pastries. However, their use in development of composite flour for porridge… 

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