Effect of heat-moisture-treated cassava starch and amaranth malt on the quality of sorghum-cassava-amaranth bread

Calvin Onyango; Eunice A. Mewa; Anne W. Mutahi; Michael W. Okoth

doi:10.5897/AJFS2012.0612

African Journal of
Food Science

Abbreviation: Afr. J. Food Sci.
Language: English
ISSN: 1996-0794
DOI: 10.5897/AJFS
Start Year: 2007
Published Articles: 976

Full Length Research Paper

Effect of heat-moisture-treated cassava starch and amaranth malt on the quality of sorghum-cassava-amaranth bread

Calvin Onyango1*, Eunice A. Mewa2, Anne W. Mutahi2 and Michael W. Okoth2

1Food Technology Division, Kenya Industrial Research and Development Institute, Kenya. 2Department of Food Technology and Nutrition, University of Nairobi, Kenya.
Email: [email protected]

Article Number - 1E967F612342
Vol.7(5), pp. 80-86 , May 2013
https://doi.org/10.5897/AJFS2012.0612

Accepted: 19 April 2013
Published: 31 May 2013

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