Microbiological And Biochemical Changes In Traditional Fermentation Of Ogi
ABSTRACT
Ogi is
primarily prepared from maize (Zea mays'), millet (Pennisetum typhiodes) and
sorghum (Sorghum bicolor). But cereals, form a big proportion of the food taken
this research will be focused on Zea mays ogi. In sub-saharan Africa, most
ofthe breakfast meals for both adults and young kids are prepared using
cereals. They are cheap and popular weaning foods in most countries in West
Africa. Cereals in their natural forms have several other nutrients such as
vitamins and minerals but these are not biologically available. Their constant
use may cause anaemia, malnutrition and other dietary diseases.
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NGOZI, G (2023). Microbiological And Biochemical Changes In Traditional Fermentation Of Ogi. Mouau.afribary.org: Retrieved Sep 19, 2024, from https://repository.mouau.edu.ng/work/view/microbiological-and-biochemical-changes-in-traditional-fermentation-of-ogi-7-2
GIFT, NGOZI. "Microbiological And Biochemical Changes In Traditional Fermentation Of Ogi" Mouau.afribary.org. Mouau.afribary.org, 16 Oct. 2023, https://repository.mouau.edu.ng/work/view/microbiological-and-biochemical-changes-in-traditional-fermentation-of-ogi-7-2. Accessed 19 Sep. 2024.
GIFT, NGOZI. "Microbiological And Biochemical Changes In Traditional Fermentation Of Ogi". Mouau.afribary.org, Mouau.afribary.org, 16 Oct. 2023. Web. 19 Sep. 2024. < https://repository.mouau.edu.ng/work/view/microbiological-and-biochemical-changes-in-traditional-fermentation-of-ogi-7-2 >.
GIFT, NGOZI. "Microbiological And Biochemical Changes In Traditional Fermentation Of Ogi" Mouau.afribary.org (2023). Accessed 19 Sep. 2024. https://repository.mouau.edu.ng/work/view/microbiological-and-biochemical-changes-in-traditional-fermentation-of-ogi-7-2