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PHYSICAL, FUNCTIONAL, PASTING AND MICROBIAL PROPERTIES OF SORGHUM (Sorghum bicolor M.) OGI AS INFLUENCED BY FERMENTATION METHODS
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PHYSICAL, FUNCTIONAL, PASTING AND MICROBIAL PROPERTIES OF SORGHUM (Sorghum bicolor M.) OGI AS INFLUENCED BY FERMENTATION METHODS

IBITOYE, Wuraola Omolola (2023-06)

Ogi is a widely consumed food product but could possess low nutritional value when poorly processed. Fermentation had been found to improve its nutritional value, sensory properties and shelf life. However, information ...

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