indigenous food

Effects of Blend Formulation on Quality Characteristics of Mordum (A Nigerian Multi-Grain Breakfast Cereal) Fortified with Grain Legume or Powdered Milk

Agbara Ikechukwu Gervase, Goni Kachalla Fatima, Abba Zanna Rukayya & Bulama Usman Halima · Asian Food Science Journal · 2020

In this present study, mordum a millet-rice based Nigerian breakfast meal was produced from blends consisted of rice, millet or rice, maize, each fortified with cowpea, soybean or powdered milk(cereal1:cereal2:legume/milk or cereal2:cereal1:llegume/milk) in the ratios of 50:30:20...

Open access Research Article 10.9734/afsj/2020/v18i230210

Updating the Data Base of Indigenous Raw Food Materials by Analyzing Their Chemical Compositions

Lilian Chinelo Aburime · Asian Food Science Journal · 2020

Introduction: The porosity of recent data on the chemical compositions of indigenous food might contribute to poor food choices thereby promoting food and nutrition insecurity. This study provides data on the proximate, mineral and antinutrient compositions of raw, Triticum aesti...

Open access Research Article 10.9734/afsj/2020/v16i130161

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...

Open access Research Article 10.9734/MRJI/2017/33041