Journal of Food Processing & Technology

Abebe Haile

Publications

• Research Article
  Development of Porridge from Kocho and Chickpea Composite Flours: Evaluation of Nutritional Composition and Functional Properties of the Flours and Sensory Properties of the Porridge
  Author(s): Abebe Haile and Taye ShufaAbebe Haile and Taye Shufa
  
  The main objective of this study was to develop porridge from Kocho and Chickpea composite flour: and evaluate the nutritional and functional properties of composite flours and sensory property of the porridge to improving nutritional contents of developed porridge. Proximate and mineral compositions, functional properties of flour products and sensory acceptability of the porridge were analyzed using standard methods. A preliminary experiment was done by soaking and germination of chickpea to improve acceptability and nutritional contents of the porridge. Based on the preliminary results, the experiment was done by preparing seven formulations of the composite flours. The formulated flours porridges were prepared in a such a way that ratio of Kocho: Chickpea in percent (100:0.0 (control), 70:30 un-soaked chickpea, 70:30 soaked chickpea, 70:30 germinated chickpea, 60:40 unsoaked chick.. View More»
  

  Abstract PDF