Potentials of rice as a suitable alternative for the production of ogi (a cereal‐based starchy fermented gruel)-Reference-Cited by-同舟云学术

Potentials of rice as a suitable alternative for the production of ogi (a cereal‐based starchy fermented gruel)

Published:2020-07-13 Issue:8 Volume:85 Page:2380-2388
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Akintayo Olaide Akinwunmi¹^ORCID,Hashim Yunus Olayemi¹,Adereti Adesewa Grace¹,Balogun Mutiat Adebanke¹,Bolarinwa Islamiyat Folashade²,Abiodun Olufunmilola Adunni¹,Dauda Adegbola Oladele¹,Solaja Anuoluwapo Abayomi³,Alabi Oluwatoyin Fatai¹

Affiliation:

1. Department of Home Economics and Food Science University of Ilorin P.M.B.1515 Ilorin Kwara 240003 Nigeria

2. Ladoke Akintola University of Technology Ogbomosho 210214 Nigeria

3. Department of Chemistry University of Eastern Finland Yliopistokatu 7 Joensuu 80130 Finland

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.15334

Reference47 articles.

1. A.O.A.C. (2005).Official Methods of Analysis of AOAC International 18th edn. Gaithersburg M.D.

2. Effect of fermentation length and varieties on the qualities of corn starch (Ogi) production

3. Production of ogi from germinated sorghum supplemented with soybeans;Adelekan A.;African Journal of Biotechnology,2010

4. Effect of period of maize fermentation and souring on chemical properties and amylograph pasting viscosity of ogi

5. Adeyemi I. A.(2018).My world of cerealsInaugural Lecture Series 19 (pp. 69). Retrieved fromhttp://www.lautech.edu.ng/inaugural/downloads/Electronic%20lecture%20book%20(1).pdf

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