| dc.contributor.author | Imungi, Jasper K | |
| dc.contributor.author | Onyango, Christine A | |
| dc.date.accessioned | 2013-06-10T12:46:14Z | |
| dc.date.available | 2013-06-10T12:46:14Z | |
| dc.date.issued | 1989 | |
| dc.identifier.citation | Imungi, J.K & Onyango, C.A(1989). Incorporation of cassava flour into some Kenyan traditional foods. Ecology of Food and Nutrition, 23(2): 125-129. | en |
| dc.identifier.uri | http://www.tandfonline.com/doi/abs/10.1080/03670244.1989.9991094#.UbXJL5wkbfJ | |
| dc.identifier.uri | http://erepository.uonbi.ac.ke:8080/xmlui/handle/123456789/30833 | |
| dc.description | Journal article | en |
| dc.description.abstract | A commercial cassava flour was composited with flours from wheat, maize, and sorghum and fingermillet at between 0–50%. The composite flours were used to prepare three Kenyan traditional foods, mandazi, ugali and uji, respectively. The acceptability of these foods to Kenyans was evaluated by taste panel procedures. Up to 50% cassava flour could be incorporated into mandazi and ujis without appreciably changing their acceptability, but much lower levels were tolerable in ugali. | en |
| dc.language.iso | en | en |
| dc.subject | Cassava flour | en |
| dc.subject | Composite flours | en |
| dc.subject | Kenyan foods | en |
| dc.subject | Sensory evaluation | en |
| dc.title | Incorporation of cassava flour into some Kenyan traditional foods | en |
| dc.type | Article | en |
| local.publisher | Department of Food Science, Nutrition and Technology, University of Nairobi | en |
