Quality Evaluation of Ogi from Acha (Digitaria exilis), Soybean (Glycine max) and Carrot (Daucus carota L.) Composite Flour
Moses Terkula Ukeyima, Israel Okpunyi Acham & Comfort Temitope Awojide · Asian Journal of Biotechnology and Bioresource Technology · 2019
Ogi was produced from composite flour of fermented Acha, roasted Soybean and Carrot. The raw materials were blended in varying proportions. Proximate composition, functional properties and sensory characteristics of the formulated Ogi samples were evaluated. The results of the p...
Open access
Research Article
10.9734/ajb2t/2019/v5i230054