Quality Evaluation of Sorghum Ogi Fortified with Soybean Flour
Oluwasegun O. Ogundele & Mary O. Adoga · Asian Journal of Food Research and Nutrition · 2024
This study investigated the quality of sorghum ogi fortified with soy-flour on its nutrient density. The fortified ogi produced from different formulations of Sorghum (ogi) and Soy-flour were: 100:0 (control), 90:10, 80:20, 70:30, 60:20 and 50:50 Sorghum (ogi) to Soy-flour respec...
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Research Article