Ape Saater, Eke Mike Ojotu, Akpensuen Mfe Samuel, Akua Simon Iordye, Igbua Francis Zashachia & Odey Bessie Agwu·Asian Food Science Journal·2025
The effect of treated (boiled unfermented, fermented, sprouted, and toasted) African locust bean seeds on the quality of yellow maize-based Ogi flour was evaluated. Standard methods were used in raw material preparation and analyses. Material balancing was used in the formulation...
Open access
Research Article10.9734/afsj/2025/v24i2768
Sunday Joycelyn Bukuni, Julius Kwagh-al Ikya, Ahure Dinnah & Ndi Betrand Bongjo·Asian Food Science Journal·2022
The study examined the chemical and functional properties of composite flours based on maize, Bambara groundnut, and mango for possible use as complementary food. Flours were prepared from yellow maize variety, Bambara groundnut and mango pulp and blended in the ratios 100/0/0, 9...
Open access
Research Article10.9734/afsj/2022/v21i230405
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 Article10.9734/MRJI/2017/33041
Aims: Lactic acid bacteria are important organisms recognized for their fermentative ability. They produce various compounds including bacteriocins which are proteinaceous antimicrobial compounds. The purpose of this study was to evaluate the lactic acid bacterial content of ogi,...
Open access
Research Article10.9734/BMRJ/2015/13471
Aims: The aim of the study is to isolate moulds from spoilt samples of three fermented cereal foods (ogi, eko, pap) and screen the mould for amylase production. Study Design: Primary screening for amylase production by the mould isolates was determined on starch agar. Isolates ha...
Open access
Research Article10.9734/BMRJ/2015/11190