weaning food

Functional Properties of Complementary Food from Millet (Pennisetum glaucum), African Yam Bean (Sphenostylis stenocarpa), and Jackfruit (Artocarpus heterophyllus) Flour Blends: A Comparative Study

Joy N. Eke-Ejiofor, Adelaide E. Ojimadu, Gabriel O. Wordu & Chigozie E. Ofoedu · Asian Food Science Journal · 2021

The progress towards exploring the potentials of underutilized indigenous food sources via product development to curb food wastage and agro-food extinction is a way of attaining food nutrition and security within a region. In this context, a comparative study involving some func...

Open access Research Article 10.9734/afsj/2021/v20i930342

Quality Assessment of Powdered Maize Ogi Fortified with African Walnut (Tetracarpidium conophorum) Flour

Ihuoma Ahaotu, Chimebuka Victory Eni & Ndukwe Maduka · Microbiology Research Journal International · 2021

Protein deficiency of fermented cereal gruel popularly known as ogi (akamu) is a justification to fortify it with African walnut. In this study, powdered maize ogi and walnut flour in the ratio 100:0; 90:10; 80:20 and 70:30 labelled AZ, BY, CX and DW, respectively were formulated...

Open access Research Article 10.9734/mrji/2021/v31i430311

Quality Assessment of Fermented Gruel (ogi) Made from Sorghum (Sorghum bicolour) and Moringa Leaves (Moringa oleifera)

V. F. Abioye, B. F. Olanipekun, S. A. Olaniyan & O. O. Oyakale · Asian Food Science Journal · 2018

The effect of moringa leaf supplementation on the nutrient composition, quality attributes and consumer acceptability of sorghum-ogi was investigated the present study. Sorghum-ogi samples were produced from different ratios of sorghum grains and moringa leaf powder in the formul...

Open access Research Article 10.9734/AFSJ/2018/43381