Title
Optimum blending ratio for sorghum-African yam bean food mixture
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.
Department(s)
Biomedical Sciences
Document Type
Article
DOI
https://doi.org/10.1016/0271-5317(96)00065-6
Publication Date
1996
Recommended Citation
Uruakpa, F. O. "Optimum blending ratio for sorghum-African yam bean food mixture." Nutrition Research 16, no. 5 (1996): 747-750.
Journal Title
Nutrition Research
