Abstract:An alcoholic beverage called Urwagwa is a common and popular traditional Rwandese drink that is produced from banana juice supplemented with coarsely ground grilled sorghum. Due to limited information on how different sorghum concentration affected the physico-chemical characteristics of this traditional beverage, a study was carried out to investigate how varying this ingredient influenced the quality of the final product. Different levels of grilled coarsely ground sorghum (0%, 2%, 5%, 7%, 10% and 15%) were … Show more
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