Addition of pearl millet flour to watermelon seeds porridge to improve a traditional food in darfur
A study was conducted on watermelon (Citrullusvulgaris) seeds porridge supplemented with the flour of pearl millet (Pennisetumglaucum) variety Dembi. The main objectives of the study were to determine the chemical composition and to improve the quality of processed porridge as well as to improve the nutritional value. The Data were collected on proximate composition, tannins, protein digestibility, minerals contents and sensory evaluation.