Nutrient Quality of Corn and Sorghum Supplemented with Cowpeas (V. unguiculata) in the Traditional Manufacture of Ogi
- 1 November 1988
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 53 (6) , 1750-1752
- https://doi.org/10.1111/j.1365-2621.1988.tb07833.x
Abstract
No abstract availableThis publication has 5 references indexed in Scilit:
- Fermentation of Corn for Nigerian AgidiJournal of Food Science, 1981
- Manufacture of OGI (A Nigerian Fermented Cereal Porridge): Comparative Evaluation of Corn, Sorghum and MilletCanadian Institute of Food Science and Technology Journal, 1972
- An assessment of the nutritive value of a maize-soya mixture, ‘Soy-Ogi’, as a weaning food in NigeriaBritish Journal of Nutrition, 1971
- Fermentation studies on maize during the preparation of a traditional african starch‐cake foodJournal of the Science of Food and Agriculture, 1970
- Colorimetric Method for Determination of Sugars and Related SubstancesAnalytical Chemistry, 1956