Post Reply: Nutritional and Sensory Quality of Extruded Instant White Sorghum-Pigeon Peas Gruel Flour

<blockquote><div class="quotetitle">Quote from <a class="profile-link highlight-moderator" href="#">Omari Kitula</a> on March 15, 2025, 8:31 pm</div><p data-start="107" data-end="450">I recently came across a study that explored the nutritional, physical, and sensory qualities of instant porridge flour made from five varieties of white sorghum (Pato, Hakika, Tegemeo, Macia, and Wahi), complemented with pigeon peas at various ratios. The research aimed to enhance the quality of sorghum flour for young children and infants.</p>
<p data-start="452" data-end="473">Key findings include:</p>

<ul data-start="474" data-end="1039">
 	<li data-start="474" data-end="691">The flour had bulk densities ranging from 0.5 to 0.7 g/cm³, with viscosities between 0.5 to 0.8 dPas. The water absorption index and solubility varied, with pigeon peas improving these metrics.</li>
 	<li data-start="692" data-end="886">The nutritional composition was improved with pigeon peas, showing increased levels of proteins, carbohydrates, and essential minerals like calcium, magnesium, and iron.</li>
 	<li data-start="887" data-end="1039">Sensory evaluations showed that all formulations were well accepted, with positive responses for taste, aroma, and overall appeal.</li>
</ul>
<p data-start="1041" data-end="1238">In conclusion, this study confirms that sorghum, when complemented with pigeon peas, results in a nutritious, digestible, and sensory-pleasing flour, making it an ideal option for infant nutrition.</p>
<p data-start="1240" data-end="1332" data-is-last-node="" data-is-only-node="">What do you think about combining local grains and legumes for improved nutritional quality?</p></blockquote><br>

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