Socio-economic relevance of fermented food in developing countries is evident. However,
the production of this category of food is still achieved under primitive conditions. Ogi a …

Ogi is a fermented cereal beverage, made primarily from maize (Zea mays) and rarely from
millets. Unlike maize-based ogi, little is known about the bacterial community and mycotoxin …

In the present study, the physicochemical and sensory properties of ogi (a cereal‐based
starchy fermented gruel) produced from two local rice varieties, Abakaliki and Tapa, were …

The deficiency in affordable nourishing foods for neonates after weaning has been major
concern in developing countries and this has contributed to increased malnutrition rate …

Abstract Effect of processing conditions involving soaking time (12–36 h) and sedimentation
time (6–18 h) on pH, Total titirable acidity (TTA), Viscosity at 60 rpm and sensory evaluation …

This study was aimed at investigating the common processing techniques and the effect on
consumers' concerns (pasting, colour and sensory parameters) for ogi produced from four …

This research work was conducted to investigate the impact of critical processing conditions
on the selected mechanical properties of maize in the production of fermented ogi slurry …

QUALITY AND STORAGE STABILITY OF PROVITAMIN A BIOFORTIFIED AMAHEWU, A
NON-ALCOHOLIC CEREAL BEVERAGE by TEMITOPE DEBORAH AWOBUSUY Page 1 i …

Madidi was produced from different formulations of pearl millet ogi and bambara nut flours.
Five madidi products were produced at the laboratory scale using 100: 0 (control), 95: 5, 90 …

Ogi is a widely consumed food product but could possess low nutritional value when poorly
processed. Fermentation had been found to improve its nutritional value, sensory properties …