Composition and in-Product Organolepttic Assessment of Composite Flours From Fermented Cereals Legumes, and Tubers/Roots

The study was undertaken to produce cheap, nutritious and acceptable foods for both young and old from fermented locally available commonly consumed cereal, tuber/root and legume flours. Sorghum (SG), yellow maize (YM), cocoyam (CY), sweetpotato (SP) and cowpea (CP) were purchased from local sources. The food stuff were cleaned and fermented for 72hours. The fermented foods were drained, and sundried to about 95% dry matter. The dried foods were hammer milled into fine flours and stored in the freezer in separate polythene bags.