The development of a grain porridge using malted sorghum, for individuals suffering from diabetes mellitus

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dc.contributor.advisorMáthé, Endre
dc.contributor.authorMposula, Zibuyile
dc.contributor.departmentDE--Mezőgazdaság- Élelmiszertudományi és Környezetgazdálkodási Karhu_HU
dc.date.accessioned2020-11-10T10:08:41Z
dc.date.available2020-11-10T10:08:41Z
dc.date.created2020-10-30
dc.description.abstractThe overall aim of the study is to develop the prototype of a ‘super-food’ that will be promoting the health status of middle-aged and elderly individuals diagnosed with diabetes. The source chosen was malted sorghum. Results from the study suggest that the prototype would make a good source of nutrition for individuals suffering from diabetes. This is because, when compared to an already established brand, that is well-known in South Africa, the prototype showed to have significantly higher contents of dietary fibre.hu_HU
dc.description.courseFood Safety and Quality Engineeringhu_HU
dc.description.degreeMSc/MAhu_HU
dc.format.extent39hu_HU
dc.identifier.urihttp://hdl.handle.net/2437/298230
dc.language.isoenhu_HU
dc.subjectProduct developmenthu_HU
dc.subjectDiabeteshu_HU
dc.subjectBreakfast porridgehu_HU
dc.subjectSuperfoodhu_HU
dc.subjectSouth Africahu_HU
dc.subjectSorghumhu_HU
dc.subjectMalted sorghumhu_HU
dc.subjectNutritious foodhu_HU
dc.subject.dspaceDEENK Témalista::Mezőgazdaságtudományhu_HU
dc.titleThe development of a grain porridge using malted sorghum, for individuals suffering from diabetes mellitushu_HU
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