EFFECTS OF NATURAL AND CONTROLLED FERMENTATION ON NUTRITIONAL COMPOSITION, RHEOLOGICAL AND FUNCTIONAL PROPERTIES OF SORGHUM/PIGEON PEA FLOUR BLENDS  

2010-11-10
Sorghum and pigeon pea seeds were ground and fermented under natural and controlled conditions for 24, 48 and 72 hours in batches. Flour sample were blended ln 60:40 sorghum/pigeon pea ...