Fode Soumah

Development and Quality Assessment of Sorghum-enriched Vermicelli: Nutritional, Sensory and Microbiological Evaluation

West Africa imports most of its wheat. Local grains such as sorghum could reduce this dependence on cereal products, but only if the resulting food still tastes acceptable. This study made wheat-sorghum composite vermicelli with sorghum flour grown in Togo and tested three incorp...