[PDF][PDF] Improving nutritive value of fermented cereal porridge 'Ogi'by fortifying with Bambara nut
F Afolabi, D JUWON AROTUPIN… - Croatian journal of …, 2018 - hrcak.srce.hr
(Sorghum vulgare) or millet (Pennisetum typoideum), experiences nutritional loss during
traditional method of production. Hence, this study was undertaken to improve the nutritive …
traditional method of production. Hence, this study was undertaken to improve the nutritive …
Formulations of Yellow Maize-based Ogi flour fortified with Orange-fleshed sweet potato (Ipomoea batatas) and African yam bean (Sphenostylis stenocarpa) flours …
A Ukom, B Ndukwe, E Ebuka, E Adiegwu - Food and Humanity, 2024 - Elsevier
Yellow maize (YM) formulations fortified with orange-fleshed sweet potato (OFSP) and
African yam bean (AYB) flours for ogi production, namely, YAO1 (100% YM); YAO2 (70YM …
African yam bean (AYB) flours for ogi production, namely, YAO1 (100% YM); YAO2 (70YM …
[PDF][PDF] Effect of ginger and cinnamon on the proximate composition and sensory properties of corn ogi
NJT Emelike, AE Ujong… - European Journal of …, 2020 - researchgate.net
Objective: Ogi is a fermented cereal gruel produced from maize, sorghum or millet. The
objective of the study was to investigate the effect of ginger and cinnamon on the proximate …
objective of the study was to investigate the effect of ginger and cinnamon on the proximate …
Spice Fortification of “Ogi” from Maize, Millet and Sorghum Blend
AB Adepeju, OA Aladesiun, AM Oyinloye… - FUOYE Journal of …, 2024 - fjpas.fuoye.edu.ng
Abstract Ogi, a traditional West African dish, is fermented porridge made primarily from
maize, sorghum, or millet which is boiled to create a pap or cooked into a thick porridge. The …
maize, sorghum, or millet which is boiled to create a pap or cooked into a thick porridge. The …
[PDF][PDF] Nutritional Evaluation of Maize Ogi Supplemented with the Sclerotia of Pleurotus tuber-regium Fr.(Sing)
FJ Afolabi, DJ Arotupin… - American Journal of Food …, 2021 - researchgate.net
Maize-ogi, a popular slurry taken in most parts of sub-sahara Africa was supplemented with
the sclerotium of P. tuber-regium. The sclerotium was employed to supplement maize ogi at …
the sclerotium of P. tuber-regium. The sclerotium was employed to supplement maize ogi at …
[PDF][PDF] Effect of Partial Bran and Hull Restoration on the Quality Characteristics of Ogi: A Fermented Maize Starch Gruel
F Owuno, PC Obinna-Echem, CN Nwugo - Research Journal of Food … - iiardjournals.org
The effect of partial bran and hull restoration on the physicochemical, functional, proximate,
mineral and sensory properties of Ogi was investigated. Bran and hull was restored at …
mineral and sensory properties of Ogi was investigated. Bran and hull was restored at …
[PDF][PDF] Superiority of germinated over raw sample in proximate composition and over both raw and fermented in minerals of Zea mays l. dk 818.
This research report dealt with proximate and mineral analyses of raw (B11), germinated
(B22) and fermented (B33) maize grains from the same source. Values of dry matter, organic …
(B22) and fermented (B33) maize grains from the same source. Values of dry matter, organic …
[PDF][PDF] Chemical, Antioxidant, Glycaemic Index and Sensory Properties of Breakfast Meals from Sorghum, Soy-Cake and Guava Leaf Extract.
OS Ijarotimi, MA Adeyemi… - Nigerian Food …, 2020 - researchgate.net
The breakfast food samples, that is, SSE2 (70% Sorghum flour, 28% soycake flour and 2%
guava leaf extract), SSE4 (70% Sorghum flour, 26% soycake and 4% guava leaves extract) …
guava leaf extract), SSE4 (70% Sorghum flour, 26% soycake and 4% guava leaves extract) …
[PDF][PDF] Croatian Journal of Food Science and Technology
F AFOLABI, DJ AROTUPIN, MA ALABI, OT OJO… - ptfos.unios.hr
Ogi, a fermented cereal porridge made from maize (Zea mays), sorghum (Sorghum vulgare)
or millet (Pennisetum typoideum), experiences nutritional loss during traditional method of …
or millet (Pennisetum typoideum), experiences nutritional loss during traditional method of …