I. A. Adesokan

Influence of Saccharomyces cerevisiae (Baker’s Yeast) on the Fermentation of Ogi-A Nigerian Fermented Food

I. A. Adesokan, Y. A. Ekanola, D. A. Onifade & O. O. Bolarinwa · Microbiology Research Journal International · 2018

Ogi is a traditional fermented food produced from maize and serves as breakfast food for the majority of the population and is a good food choice for the sicks. Locally produced Ogi varies in its quality and shelf life because it is produced without any starter culture. In order...