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Optimum blending ratio for sorghum-African yam bean food mixture

Authors
Journal
Nutrition Research
0271-5317
Publisher
Elsevier
Publication Date
Volume
16
Issue
5
Identifiers
DOI: 10.1016/0271-5317(96)00065-6
Keywords
  • Africna Yam Bean
  • Sorghum
  • Blending Ratio
Disciplines
  • Chemistry

Abstract

Abstract The plot of chemical score (CS) of sorghum-African yam bean (AYB) food blend against the ratio of the mixture, using the limiting amino acids lysine and sulfur-amino acids (SAAs) gave rise to an intercept which was taken as the point of maximum benefit for the mixture. A double point corresponding to 71.7% sorghum and 28.3% AYB was obtained. This could be taken as the optimum blending ratio for this food mixture. This result agreed closely with animal assay results.

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