Investigating the Impact of Sprouting on the Nutritional and Anti-nutritional Properties of Ogi Made from Yellow and White Maize Varieties
Taleat A. A. T., Akinyele A. A, Oyinloye O. D., Hammed I. A., Akinyele, Abdulmuiz A. & Abdulkareem S. A · Asian Journal of Food Research and Nutrition · 2024
Ogi, a popular traditional fermented maize gruel in Africa, is a staple food for millions of people for its nutritional value and versatility in culinary applications. This study investigated the effects of sprouting and fermentation on the nutritive quality of ogi produced from...
Open access
Research Article